Baked Salmon With Kumquat And Dill: An Easy Recipe.

Small citrus fruit originally from China, the kumquat is often used to make jams. But have you ever thought about incorporating it into your fish-based dishes? If you want to try this delicious combination, here is an easy and quick recipe for baked salmon with kumquat and dill.


Here are the necessary ingredients to prepare oven-baked salmon with kumquat and dill for 4 people:

4 salmon fillets
1 organic lemon
4 untreated kumquats
10 cl of liquid or vegetable cream
1 tablespoon of dried dill
1 teaspoon of fennel seeds
salt and pepper

Note: in this oven-baked fish recipe, dill and fennel seeds help to balance the acidity of citrus fruits with their aniseed flavor.

Preparation of citrus fruits.

For this recipe for oven-baked salmon with kumquat and dill, you need to start by preparing the citrus fruits that serve as a garnish for the fish.

1- Wash and thoroughly dry the lemon and kumquats.

2- Using a cutting board and a serrated knife, cut the citrus fruits into thin slices.

3- When cutting the kumquats, you will discover that this small citrus fruit contains many seeds. Remove the kumquat seeds and set aside the citrus slices for the rest of the recipe.

Assemblage of the dish.

1- If you're using frozen fish fillets to prepare this oven-baked kumquat and dill salmon, make sure to thaw them beforehand.

2- Place the salmon fillets in an oven-safe dish.

3- Pour liquid cream or plant-based cream over the fish fillets. Season with salt and pepper.

4- Arrange lemon and kumquat slices on top of the salmon fillets.

5- To finish assembling this dish, sprinkle dried dill and fennel seeds over everything.

Baking salmon in the oven.

1- Preheat your oven to 180°C.

2- Place the dish in the oven and bake the salmon with kumquat and dill for about 10 to 12 minutes.

Note: The baking time of the salmon in the oven depends on the thickness of the fish fillets. It will be a little longer if you use salmon steaks. But be careful not to overcook your fish in the oven! It may lose its tenderness and become dry.

Tasting advice

1- Serve the kumquat and dill salmon fillets immediately after taking them out of the oven, by coating them with their creamy citrus sauce.

2- I recommend serving this flavorful fish with vegetable rice such as Cantonese rice or zucchini rice for example (see recipe below).

Author: Audrey
Copyright image: Audrey Vautherot
Tags: salmon, kumquat, fish, fillets, oven, citrus, fennel seeds, kumquats, Cream, rice, citrus fruit, seeds, vegetable, liquid, Cantonese, sauce, Coating, baking, plant-based, thaw, organic, knife, serrated, tablespoon, teaspoon, baked, acidity, China, aniseed, garnish, cutting board, zucchini,
In French: Le saumon au four au kumquat et à l'aneth : une recette facile
En español: El salmón al horno con kumquat y eneldo: una receta fácil.
In italiano: Il salmone al forno con kumquat e aneto: una ricetta facile.
Auf Deutsch: Gebackener Lachs mit Kumquat und Dill: ein einfaches Rezept.
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