
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.
Slow Roasted Citrus Salmon with Herb Salad
1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 ½ cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
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, orange and thyme (or rosemary, oregano or marjoram), if using.
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.
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
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?
I honestly have no idea. To me it’s the same. Probably a longer cooking time allows the citrus to infuse its flavor.
So simple but really gorgeous. I love salmon so will be trying this.
Very simple and straightforward! And delicious!
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.
If you don’t mind using all of that oil, it was really good turned into a dipping oil.
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/
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.
ooh yes i love salmon. i agree with you about the herbs. to me they are garnish not the whole salad:)
Can you imagine chewing on a bunch of herbs?!! Crazy.
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…
It makes sense. The salmon can still easily be overcooked, but it sure tastes good!
Simple yet flavourful and beautiful – such a lovely flavour profile and elegant presentation!
It really is pretty, isn’t it?!
tHIS LOO
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 :)
Oh, that is really unfortunate.
Salmon is one of my husband’s favorite meals…I’ll have to try this recipe!
It’s very very good!
I don’t know how much you cook, but it’s also very easy!!!
such a simple and healthy dish. Love it!
And delicious!
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!!
This was a unique recipe for me, since I usually cook cook filets in browned butter!
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
Exactly!!! This was a really nice recipe – perfect for any time of year!
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.
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.
I’m always looking for new salmon recipes. This one is a keeper!
It’s so good! You’ll love it.
Definitely a winner for me since I adore salmon!
I do as well, it’s my favorite fish, no matter what way it’s served!
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!
Happy Holidays back at ya!
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!
Aww thanks!!!
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!)
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!
What a nice reciepe. And I agree – seems perfect for winter, since I think that’s when you find citrus at its best.
It’s bright and tasty. Perfect for summer or winter! But you kIndia need it more in the summer…