Slow-Roasted Citrus Salmon With Herb Salad Recipe (2024)

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.

I made a salad with the leftover salmon: On a bed of arugula, put chunks of salmon, slices of fresh orange, avocado, and thinly sliced radishes. Make a dressing using the oil from the cooked salmon, and some orange juice (I used store bought). Salt and pepper. It was truly delicious.... and easy.

Ha ha Sometimes think I love the notes more than the recipes, thank you.

Any problems if you leave the skin on the salmon?

Oh dear, please don't put more ziplock bags in the landfill, Andeas. I hate to sound like the enviro police, but just wait till the oil cools and pour it into your garbage. At least one less bag. Thank you.

This is THE most divine salmon dish ever! Preparation is quick and easy, and the salmon is super-delicious the next day, cold from the fridge, when the citrus flavours have infused the fish and the olive oil more fully. I used all the citrus specified, and the salmon was completely covered in lemon and orange slices. I will make this dish again and again - it totally wowed the guests, and made me seem like an accomplished fishwife, even though I've never cooked fish before (true story!)

Roasting isn't usually done covered, as it traps steam inside the vessel and thus ends up steaming the meat, rather than roasting. I'd definitely go uncovered.

Thanks for some common sense. Drizzle rather than empty half a bottle!!

Outstanding. We make salmon at least once a week and this is by far the best recipe ever. Not only is it fabulous freshly made (cooked exactly as directed, with slightly less oil,) but even froze some once (not per choice) with surprising success. Have made it a dozen times, each time to great accolades. The only recommendation is to get really good salmon and then it is heavenly.

I only used 1/2 cup oil and 1 large lemon. Tasted great not oily. Great flavor with the roasted herbs.

No need to remove skin.OK to use less oil (1/2 to 1 cup).

Intriguing recipe. Cover the baking dish while cooking? or Not?

@young steve, while Claudette was a bit much, Alaska salmon fisheries are well managed; the fleet doesn't overfish. You're peddling incorrect information. My family and I have no connection to fishing or fish farming (can you say the same?), but having lived in Alaska for more than 30 years, I've seen our fleets work tirelessly to protect the resource since statehood -- statehood sought, in part, to stop the destruction of our fisheries. And ... I'm going to try this recipe.

This was great. Thanks to everyone who suggested that you could use less oil. I roasted a half pound filet in about 1/3 cup oil for 25 minutes. Internal temperature was 110, so I tented it with foil and let it rest for 10 minutes before serving.

So divine! Although, the fresh herbs were a little too chewy. I would roast next time. Also, 1/2 cup olive oil was plenty. I could drink the juices after cooking. Will save to pour on rice.

Salmon perfectly cooked but at 25 minutes the citrus was still firm and looked raw. I removed the salmon and returned the thinly sliced citrus and fresh rosemary stems back into the oven for 15 min. Could have used another 5. Very pretty dish.

Like many, I made this with much less oil -- just enough for a shallow coating on bottom of pan. Probably 1/4 cup, but depends on the vessel. That plus lemon juice made enough liquid for basting, which I did once half way through and again right before serving. Easy and delicious.

This is a great way to prepare salmon and I'll do it again. I thought the fresh herb mixture at the end was unnecessary. In future, I'd just add more thyme or whatever herb I was using to the salmon before roasting it.

We love salmon and have made to many wonderful ways. For this recipe, I cut back to the olive oil to one cup which seemed like plenty and completely covered the fish in orange, lemon and thyme. Had to add an extra 10 minutes to hit target temp. The result was absolutely luscious - both out of the oven and the next day. Can't wait to make again and have with guests. Went great with roasted green beens I slipped into the same oven for 25 minutes.

I didn't find that the sliced citrus imparted any flavor to the oil. Squeezing lemon on individual servings helped. The fresh herb topping definitely perks up the flavor. I used skin-on filets from Aldi's.

Orange slices especially made a delicious flavoring for salmon. Served with roasted asparagus and steamed rice for a quick 30 min weekday meal.

I made this with halibut, and it was delicious. Roasted on a bed of oranges, Meyer lemons, and oregano. Topped with parsley and sliced almonds. Perfection.

Don’t need to alter a thing - just try it as written, it’s amazing!

In the preparation notes, where does the 1 1/2 C of olive oil come in? I'm assuming you put it in the baking dish and lay the salmon on top, but that step seems to be missing from the directions.

Such a wonderful way to cook salmon! Great to keep on hand for using on salads. I've done it without the citrus and herbs also. The technique is great - just use whatever flavors you want to add and low and slow it!

I love the tip of cooking salmon skin side up. If you do that, any tips for checking for whether it’s done or not?

I love this recipe and have made it multiple times. I use half or less the amount of olive oil, and it's still delectable. Sometimes I cook with bitter oranges for the citrus, and fresh herbs from my garden. Either way, the oil mixture from the salmon mixed with more lemon juice makes a fantastic salad dressing. And leftovers are just as good.

Yum! Cooked with the skin on—wish we had cooked with the skin facing up and the flesh facing down.Overall good—though we doubled and had different oil amounts in the pans—watch that the oil really affects the cooking time.I’m not sure if I’d make again the same way—for all the oil used I didn’t find this to be the most moist salmon we’ve made (anything with mayo is typically a winner for moistness—it traps the fat inside the salmon better, I think!). The flavor was nice, though!

The photo shows the citrus slices around the salmon, not on it, and does not specify squeezing the fruit or zesting it. So does the flavour transfer to the oil just by sitting in it? I would think the juices need to be squeezed onto the salmon for the flavour to transfer. Please advise.