Slow-Baked Citrus Salmon

40 Comments

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.


 

 

40 thoughts on “Slow-Baked Citrus Salmon

  1. 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?

    • 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.

  2. 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…

  3. 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.

  4. 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!

  5. 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!

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