Slow-Baked Citrus Salmon

This dish is adapted from Alison Roman’s recipe in the New York Times, called Slow Roasted Citrus Salmon with Herb Salad. My sister made it when we were both visiting our mother, and I loved it so much I had to make it myself.

The major adaptation is the change from 2 cups of herbs in the “salad,” as listed in the original printable recipe below, to sprigs of fresh thyme and rosemary added to the salmon before slow roasting; parsley is sprinkled for serving.

From the author, “This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish.”

There is actually so much olive oil in the original recipe that the resulting salmon reminds me of a confit. I cut the 1 1/2 cups of oil to 1 cup, and used a regular lemon and orange for the citrus.

When my sister first told me about this recipe, I thought it would be perfect in the spring or summer. But I rethought it, and everybody needs some citrus in the winter to brighten their days! And, prevent scurvy.

Since I’m the only salmon lover in my immediate family, I only used two salmon filets.

Slow-Baked Citrus Salmon
Printable recipe below

4 salmon fillets, skin on or off, about 1 1/2 pounds
Kosher salt and black pepper
2 lemons, thinly sliced
1 orange, thinly sliced
Sprigs thyme and rosemary
1 cups olive oil
Chopped parsley, for serving
Flaky sea salt, for serving

Heat oven to 300 degrees. Season salmon with salt and pepper on both sides.

Place in a large baking dish with sliced lemons and oranges, plus sprigs of fresh thyme and rosemary.

Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes. These filets were thin, so 20 minutes was perfect.

To serve, sprinkle with chopped parsley and flaky salt.

Add some cayenne pepper flakes and/or coarsely ground multicolor peppercorns over the warm citrusy oil and serve with crusty bread.

I actually think dipping the bread in the citrussy oil with cayenne and salt was my favorite part of this meal!

The whole idea of salmon served with a salad is a good one, I just don’t want it to be only herbs. A favorite recipe I’ve made is Bobby Flay’s hot-smoked salmon with an apple, cherry, and hazelnut salad.


 

 

By Published On: December 10th, 202140 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

40 Comments

  1. BERNADETTE December 10, 2021 at 6:09 AM - Reply

    I bookmarked this recipe to cook but haven’t gotten around to it. I like your adaptations and will use them. I can’t help but wonder what is the difference in flavor with the slow cooking method and the regular cooking method. What was your impression?

    • chef mimi December 10, 2021 at 7:43 AM - Reply

      I honestly have no idea. To me it’s the same. Probably a longer cooking time allows the citrus to infuse its flavor.

  2. Travel Gourmet December 10, 2021 at 6:22 AM - Reply

    So simple but really gorgeous. I love salmon so will be trying this.

    • chef mimi December 10, 2021 at 7:42 AM - Reply

      Very simple and straightforward! And delicious!

  3. Healthy World Cuisine December 10, 2021 at 10:03 AM - Reply

    Simply gorgeous. We are huge salmon lovers and always looking for new and creative ways to cook it. It does seem almost like a confit. Love you spices and herb mixture.

    • chef mimi December 11, 2021 at 7:05 AM - Reply

      If you don’t mind using all of that oil, it was really good turned into a dipping oil.

  4. Greg Henry December 10, 2021 at 3:52 PM - Reply

    I do something similar to this ALL THE TIME! I can’t speak highly enough of what it does for the texture. GREG

    https://www.sippitysup.com/thai-bbq-sauce-on-slow-roasted-salmon/

    • chef mimi December 11, 2021 at 7:04 AM - Reply

      Interesting. And I’ve never done this with salmon. The texture was incredible. So much oil, but I did put it to good use with the bread.

  5. Sherry M December 10, 2021 at 7:43 PM - Reply

    ooh yes i love salmon. i agree with you about the herbs. to me they are garnish not the whole salad:)

    • chef mimi December 11, 2021 at 7:03 AM - Reply

      Can you imagine chewing on a bunch of herbs?!! Crazy.

  6. Ron December 11, 2021 at 8:18 AM - Reply

    Lemon and salmon pair so nicely and also help keep ones salmon moist. Too me, a slow and low cook of salmon allows for a nicer texture, but that’s just me…

    • chef mimi December 12, 2021 at 6:59 AM - Reply

      It makes sense. The salmon can still easily be overcooked, but it sure tastes good!

  7. Ben | Havocinthekitchen December 11, 2021 at 6:23 PM - Reply

    Simple yet flavourful and beautiful – such a lovely flavour profile and elegant presentation!

    • chef mimi December 12, 2021 at 6:59 AM - Reply

      It really is pretty, isn’t it?!

  8. Tandy | Lavender and Lime December 13, 2021 at 2:29 AM - Reply

    tHIS LOO

  9. Tandy | Lavender and Lime December 13, 2021 at 2:30 AM - Reply

    This looks amazing, and I wish we could get salmon here at a reasonable price. But sadly it is imported (which I usually don’t do) and very expensive. I might try it with something similar and hope for good results :)

    • chef mimi December 13, 2021 at 5:19 PM - Reply

      Oh, that is really unfortunate.

  10. Ann Coleman December 13, 2021 at 1:26 PM - Reply

    Salmon is one of my husband’s favorite meals…I’ll have to try this recipe!

    • chef mimi December 13, 2021 at 5:19 PM - Reply

      It’s very very good!

    • chef mimi December 14, 2021 at 2:19 PM - Reply

      I don’t know how much you cook, but it’s also very easy!!!

  11. Cynthia M Woodman December 13, 2021 at 10:27 PM - Reply

    such a simple and healthy dish. Love it!

    • chef mimi December 14, 2021 at 2:18 PM - Reply

      And delicious!

  12. thatskinnychickcanbake December 14, 2021 at 9:19 AM - Reply

    We eat a lot of salmon and always looking for another recipe to try. This sounds perfect (and I agree with you about the oil and the salad!!). Thanks!!

    • chef mimi December 14, 2021 at 2:18 PM - Reply

      This was a unique recipe for me, since I usually cook cook filets in browned butter!

  13. terrie gura December 14, 2021 at 5:34 PM - Reply

    Looks fresh and lively and sounds delicious! I’d gladly join you at the table for this salmon, Mimi! Let the others eat, well, whatever they eat. Haha

    • chef mimi December 15, 2021 at 9:10 AM - Reply

      Exactly!!! This was a really nice recipe – perfect for any time of year!

  14. spicedblog December 15, 2021 at 6:51 AM - Reply

    This does sound quite tasty – and I agree with you on the changes you made. That’s a crazy amount of oil in the original recipe. This not only sounds delicious, but it looks great too – very festive for the holiday season.

    • chef mimi December 15, 2021 at 9:11 AM - Reply

      Right, which is why I turned it into a dipping oil as part of the meal. I thought about saving the oil for another purpose, but then, it would be somewhat “fishy!” ew.

  15. For the Love of Cooking December 15, 2021 at 12:01 PM - Reply

    I’m always looking for new salmon recipes. This one is a keeper!

    • chef mimi December 15, 2021 at 1:40 PM - Reply

      It’s so good! You’ll love it.

  16. angiesrecipes December 15, 2021 at 12:47 PM - Reply

    Definitely a winner for me since I adore salmon!

    • chef mimi December 15, 2021 at 1:40 PM - Reply

      I do as well, it’s my favorite fish, no matter what way it’s served!

  17. Vicki Bensinger December 19, 2021 at 12:52 PM - Reply

    I love the sound of this. I planned to make salmon for dinner this evening. I think I’ll give this a try. Thanks for sharing. Happy Holidays!

    • chef mimi December 19, 2021 at 2:21 PM - Reply

      Happy Holidays back at ya!

  18. Valentina December 19, 2021 at 3:58 PM - Reply

    I love “poaching” salmon in olive oil! Delicious results. Yours looks so pretty with all of those fresh herbs. :-) ~Valentina
    P.S. I love when the festive snow flakes arrive to your site. Happy holidays!

    • chef mimi December 19, 2021 at 4:21 PM - Reply

      Aww thanks!!!

  19. David Scott Allen December 19, 2021 at 4:44 PM - Reply

    This has a lot of similar flavors to a Sicilian recipe I make. Biggest difference is that mine is made en papillote! Must try this! (PS — smoked a lot of salmon this week for a party! Thank you again for encouraging me!)

    • chef mimi December 20, 2021 at 4:32 PM - Reply

      Oh I’m so glad you’re enjoying your stove-top smoker! I need to get more creative with mine – I mostly smoke salmon with it!

  20. Jeff the Chef December 21, 2021 at 8:48 AM - Reply

    What a nice reciepe. And I agree – seems perfect for winter, since I think that’s when you find citrus at its best.

    • chef mimi January 9, 2022 at 7:37 AM - Reply

      It’s bright and tasty. Perfect for summer or winter! But you kIndia need it more in the summer…

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