Creamy Orange Dill Salmon Fillet

There is just so much to love about salmon cooked with both orange and dill. 

Typically, we see recipes for either orange salmon OR creamy dill salmon – but not both! 🤯
Well, a citrus salmon fillet full of flavor and nutrients, topped with another dose of citrus-orange and creamy dill sanctions every bite to be filled with a burst of sunshine and goodness.

Creamy Orange Dill Salmon Fillet

 

The fish can be cooked sous vide, oven baked, or grilled, according to your preference.

2 6 oz. sockeye salmon fillets
1 cup Homemade Orange Sauce,* divided

1 cup sour cream
2 Tbs. fresh dill
sea salt and pepper

2 cups cooked white rice

 

Marinate the fish in 1/4 cup Homemade Orange Sauce for 30-60 minutes.

If cooking with the sous vide method, seal the marinated fillets in plastic and place in a 125°F bath for 40 minutes.

If baking, wrap the fillets in foil or parchment and bake in a 375°F pre-heated oven for 25 minutes, or until done – grilling is pretty much the same.

 

While the fish is cooking, whisk together 1/2 cup Homemade Orange Sauce with sour cream, fresh dill, and plenty of salt and pepper – until smooth.

 

Once the fish is done, serve rice topped with the remaining orange sauce, each fillet, and plenty of creamy orange dill sauce. Garnish with fresh dill and additional ground pepper, and perhaps orange peel.

 

*Homemade Orange Sauce:
1/3 cup water
1/2 cup fresh orange juice
1/3 cup brown sugar
2 Tbs. champagne vinegar
2 tsp. olive oil
2 tsp. fresh orange zest
sea salt and pepper

2 Tbs. cornstarch
1/4 cup warm water

 

Heat the oil in a small saucepan over medium heat. 

 

Add the water, orange juice, brown sugar, vinegar, and salt and pepper and bring to a boil. 

Stir often.

In a small bowl, whisk together the cornstarch and warm water to form a slurry.

Reduce the heat of the orange mixture to a simmer. Stir in the slurry and whisky continuously until thick.

Remove from heat and stir in the fresh orange zest.