Please consult the OU's guidelines for checking fruits and vegetables.

Citrus Zest Salmon
This recipe is kosher for Passover.
Citrus Zest Salmon Eileen Goltz | Pareve
45 minutes 20 minutes
25 minutes
6 servings

The zest from orange and lemon rinds add a depth to the subtle taste of the salmon.


  • ½ cup finely chopped fresh parsley
  • ¾ cup finely minced fresh dill
  • 4 teaspoons minced garlic
  • 1½ Tablespoon olive oil
  • 3 Tablespoons fresh lemon juice (must be fresh)
  • 2 cups fresh orange juice (not from concentrate)
  • 6 salmon fillets
  • 3 Tablespoons slivered toasted almonds
  • 6 Lemon slices
  • Zest of 1 lemon
  • Zest of 1 orange

  1. Preheat oven to 375°F.
  2. In a large bowl combine the parsley, dill, garlic, olive oil, lemon juice, and orange juice. Mix well.
  3. Coat the bottom of large glass baking dish with half the liquid mixture and then sprinkle the orange and lemon zest over the juice mixture.
  4. Place the salmon fillets in baking dish on top of the zest and then spoon the rest of the juice mixture over the top of the fish. Sprinkle the almonds over the top the filets.
  5. Cover the baking dish with foil and bake for 20 minutes.
  6. Remove the foil, place the lemon slices on top of the almonds, and bake an additional 5 minutes.
  7. Serve immediately.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs for use in soups, such as cilantro, dill or parsley, wash them thoroughly and place them in a cooking bag.

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