Slow-Roasted Citrus Salmon With Herb Salad
Updated Feb. 10, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1½-pound) piece skinless salmon fillet (or halibut or cod)
- Kosher salt and black pepper
- 2lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
- 1blood orange, mandarin orange or regular orange, thinly sliced
- 6sprigs thyme, rosemary, oregano or marjoram (optional)
- 1½cups olive oil
- 2cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
- Flaky sea salt, for serving
Nutritional analysis per serving (6 servings)
771 calories; 70 grams fat; 11 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Private Notes
Comments
As an Alaskan who practically (and joyfully!) subsists on wild Alaskan salmon, it's not necessary to remove the skin, unless making salmon patties, a salmon loaf, or a casserole. When baking or grilling, it's better to bake the fish skin side down to allow the skin, which is packed full of flavor, to add its nuance and oils to the dish. The salmon flakes right off the skin, once baked and/or grilled.
I roast salmon ( or other fish) every week using a simplified variation of this recipe. For 1 1/2 lb of fish: In roasting skillet or casserole dish, add 1 cup of liquid: white wine, or combo of wine and citrus juice. Lemons, limes, oranges, even grapefruit work. (Zest citrus into a small bowl before squeezing the juice.) Add herbs—preferably fresh. (Tarragon and rosemary, yum. Experiment!) Add fish. Drizzle with olive oil. Top with pepper, salt and the citrus zest. Roast.
Ha ha Sometimes think I love the notes more than the recipes, thank you.
This is a beautiful way to cook salmon for a crowd. Before putting the citrus on, I squeeze a bit of lemon and orange juice directly on the salmon. Then salt and pepper, then place the fruit. We weren't big fans of this salad, but a green salad with blackberries and goat cheese makes a lovely early fall accompaniment, or delicate squash, sliced and sprinkled with parm, baked.
I've been making this recipe about once a month for the past 2 years. My family loves it and my 4 yr old grandson requests it. I've tweaked it in ways I'd like to share: 1) I put it together in the morning so the flavors have time to infuse the fish; 2) I put it together skin side up so the flavors infuse the flesh of the fish better. I flip the fish to skin side down before roasting; 3) I add .5-1 chopped serrano to the orange and lemon slices at the bottom and extra thyme. Enjoy!
We thought the salmon was outstanding. There were eight of us in total, and I know that cooking a large salmon fillet can get dicey, as given the thickness differences, it can dry out at the ends. This was perfectly moist all the way through and so delicious. Rave reviews! We used Meyer lemons and blood oranges, which next time I would cut as thinly as possible so that they melt more into the salmon. I only used thyme as the fresh herb, and while I didn’t measure the olive oil out, I used enough that the fish was at least half submerged, and basted once during cooking. I set my oven at 320° and it went for about 30 minutes. Leftovers the next day are equally delicious!