Slow Roasted Salmon with a sweet citrus glaze is so tender and flavorful, you’d never guess that it takes just 11 ingredients and 30 minutes to get on the table. If you’re in the market for an elegant, easy, and restaurant-quality seafood dinner, this citrus glazed salmon recipe is just what you’ve been missing!
Update: This post was originally published in February 2017. I made edits to the article below to include more information about salmon citrus. There’s also a recipe video to show you just how easy it is to slow bake salmon with a citrus glaze.
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About this citrus salmon recipe
Seriously, you guys — this slow-baked salmon with citrus is AMAZING. Succulent, mild, melt-in-your-mouth tender salmon is coated in a citrusy, honey-sweet sauce before being baked to flaky perfection.
It’s then served on a bed of subtly sweet fennel, spicy chiles, earthy thyme, and thinly sliced blood oranges and lemons, then topped with fresh micro greens for a symphony of scrumptiousness.
This citrus baked salmon is so simple to make, but it’s absolutely brimming with flavor. Oh, and it’s healthy to boot! Fist bumps for winning at LIFE. Or, at the very least, winning at dinner.
Easy enough for a weeknight and elegant enough for Valentine’s Day, this baked citrus salmon recipe is guaranteed to please! Give your loved ones the 5-star treatment and add this light, bright, and delectable dish to your menu TODAY.
Why you’ll love this dinner recipe
One of my favorite tricks in the kitchen is making dishes that look and taste super fancy, but in reality, are super simple to make. Making salmon in the oven is one of my favorite sleights of hand — it comes out beautifully flaky every time!
Aside from being the poster child for attainable elegance, this recipe for oven-baked salmon with orange is also:
- Quick & Easy – Mix up the marinade (which doubles as the salmon citrus sauce), let the fish take a dip while you prep the other ingredients, then bake everything in the same pan. It only takes 35 minutes from start to finish, and only 10 minutes of active prep!
- Made With Only 11 Ingredients – It’s kinda incredible how much you can do with so little!
- Wholesome & Nutritious – With nothing but fish, produce, heart-healthy oil, and a few herbs and spices, this meal is as virtuous as it is easy.
Ingredients for salmon with citrus
As promised, you only need a few simple ingredients to make this salmon recipe with citrus:
Citrus glaze for salmon
- Honey – For a touch of sweetness and a lovely viscosity for the citrus salmon glaze.
- Substitutions: You can also use other types of liquid sweeteners like agave nectar, brown rice syrup, maple syrup, or date syrup.
- Orange Juice – Rather than buying a whole carton of OJ, I prefer to just grab a few extra oranges and squeeze them fresh.
- Lemon Juice – Fresh lemon tastes far superior to the bottled kind. To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Chili Powder & Cumin – For warmth. If you only have whole cumin seeds on hand, you can easily pulverize them using a mortar and pestle or a spice grinder.
- Extra Virgin Olive Oil – Just your normal cooking oil is perfect here!
- Substitutions: Feel free to swap in your favorite heart-healthy oil here (e.g. avocado, grapeseed, or sunflower seed).
Citrus salmon
- Fennel Bulb – Often overlooked, this produce can be shaved and served fresh for a crunchy slaw or salad or roasted into sweet, anise-scented goodness like in this baked salmon citrus dish.
- Blood Orange – Sometimes sold as “raspberry oranges,” this delightful variety of citrus looks like a regular orange on the outside but has a gorgeous red flesh and the faint flavor of berries. As an added bonus, they’re an excellent source of anthocyanins, which help to regulate blood sugar, combat certain types of cancers, and act as anti-inflammatories, among other benefits.
- Substitutions: Feel free to swap in other types of oranges that are in season including Cara Caras, navel oranges, or even mandarins or tangerines.
- Meyer Lemon – These hybrid citrus are a cross between lemons and mandarins, yielding a sweeter, less acidic fresh lemon juice flavor.
- Substitution: You can use regular lemons if that’s all you have on hand!
- Fresh Thyme – Deliciously earthy with hints of lemon and mint, this herb is a favorite of mine.
- Substitution: You can easily swap in about ½ – ¾ teaspoon of dried thyme if needed.
- Red Chile or Serrano Chile – For a touch of heat to contrast with the sweetness of honey and acidity of citrus.
- Substitution: If you don’t like red chiles, can’t find them, or don’t want to use them, you can substitute crushed red pepper flakes, to taste.
- Salmon Filets – You can either use one whole filet of salmon or you can use individual salmon fillets. I used one (1 ½ #) center-cut filet because I think it looks more aesthetically pleasing, but if you are serving your family, I would use 4 (6-ounce) filets.
- Substitutions: Arctic Char and Steelhead or Rainbow Trout are both good stand-ins.
- Sea Salt & Ground Black Pepper – For seasoning.
- Substitution: Kosher salt works just fine.
Variations
- Optional Garnishes For Serving: Microgreens, Scallions, Crushed Red Pepper Flakes, or Arugula all add color, texture, and flavorful interest slow roasted salmon recipe.
How to slow roast salmon in citrus
Legitimately, this recipe for slow-roasting salmon in citrus is easier than pie – I mean, have you ever tried to make a pie crust from scratch? Yikes. Here’s how you’ll make this citrus recipe for salmon.
- Make the marinade/glaze: In a bowl, whisk together the honey, orange juice, lemon juice, chili powder and cumin. Transfer a few tablespoons of the marinade into a small separate small bowl; set aside and reserve for later as the sauce. Transfer the remaining marinade to a large resealable bag. Then, add the salmon filet. Set the bag aside and let the salmon marinate in the citrus juices.
- Prepare roasting dish: To the bottom of a roasting pan or casserole dish, add the slices of fennel, citrus, chiles and sprigs of thyme. Next, drizzle the oil over the vegetables and citrus and season with salt and pepper. Toss gently to coat before spreading out the citrus and veggies to form a “bed” for the salmon. Then, lay the salmon on top of the citrus. Finally, brush any excess marinade all over the salmon.
- Slow roast: Transfer the citrus salmon to the oven and bake until the fish is cooked to 145-degrees Fahrenheit.
- Garnish and serve: Drizzle the reserved citrus sauce all over the slow roasted salmon and season with flaky sea salt. Finally, top the salmon with your favorite seafood garnishes, such as fresh herbs. Serve warm and give yourself a double-high-five. You have just given salmon the official 5-star treatment.
Expert tips for the best citrus glazed salmon
- Watch the fish, not the clock. The cooking time for this slow roasted salmon recipe is approximate. It will really depend on how thick your salmon is and your desired doneness.
- If you want a crisper top on your salmon, I recommend you broil it for the last few minutes of cooking. Once the salmon is almost cooked to your desired level of doneness, switch the oven to high broil and broil, making sure to watch it CAREFULLY, until the top of the salmon is lightly browned, about 2 minutes.
- If you are buying the fennel whole and thinly slicing it yourself, you can reserve the wispy green fennel fronds and use them as a garnish.
FAQs: salmon recipe with citrus
Where can I buy fresh fennel bulbs?
Trader Joe’s consistently carries them in the refrigerated produce aisle. Publix & Whole Foods are also usually good sources. Look for a high-quality grocery store and you should be able to find it there.
How to tell when citrus salmon is done slow roasting?
The USDA recommends you cook salmon to a minimum internal temperature of 145 degrees F, which is medium (on a scale of rare to well done).
How long do I slow roast citrus glazed salmon?
The exact amount of time salmon will need to slow-roast, or bake, in the oven depends on the thickness of your salmon. Measuring from the thickest part of the salmon, calculate a roast time of 4-8 minutes for every 1/2” of salmon.
A 4-5 minute roast time per 1/2” will give you salmon that is on the medium-rare side, and 7-8 minutes will give you salmon that is medium-well.
If you don’t have an instant-read thermometer, you can also tell when the salmon is done by touch. Salmon is cooked through when it flakes easily with a fork.
Serving citrus salmon glazed
The great thing about this citrus fish dish is that it’s equally delicious served as a mid-week meal or as a fancy dinner party entrée. Since it’s light and fresh, it also makes for a nice ladies’ brunch — perfect for serving with mimosas!
If you’re wondering what to serve with it: roasted oranges and fennel accompany this slow roasted salmon recipe, making for a lovely all-in-one meal. However, if you are looking for more side dishes, I’ve listed some delicious pairings below:
- Roasted bell peppers or asparagus
- Steamed green beans or snap peas
- Couscous
- Rice
- Quinoa
- Mashed potatoes
- Lightly dressed greens
Storing leftover roasted salmon
- While salmon is best if enjoyed immediately, leftovers will keep in an airtight container in the refrigerator for 3 days. They can be gently reheated in the microwave or eaten cold (I recommend the latter).
- You can also wrap slow roasted salmon in plastic and store in a freezer-safe bag for up to 3 months in the freezer, though the consistency will suffer a bit. To serve, allow to defrost in the freezer overnight, then gently reheat it or, preferably, serve it cold.
Alright, my friends! Orange you glad you found this delectably easy recipe to impress your loved ones with? Lime feelin’ pretty good about it, too. 🤓 Now, go out and squeeze the day! Until next thyme, here’s to hoping your week is filled with delicious food, fabulous friends, and all the laughter you can handle.
Cheyanne
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More simple salmon recipes!
- Sriracha Salmon
- Healthy Fried Rice with Salmon
- Salmon and Brussels Sprouts
- Butter Salmon in Foil
- Salmon on a Cedar Plank
- Salsa Salmon
- Tostadas with Salmon and Black Beans
How to Slow Roast Salmon in Citrus Recipe! (Plus, step-by-step video)👇
Citrus Salmon
Equipment
- 1 9x13-inch Baking Dish (for slow roasting salmon)
- 1 Small Bowl (for mixing the citrus marinade/sauce)
Ingredients
- 1 medium Fennel Bulb – thinly sliced (SEE NOTES)
- 1 whole Blood Orange – thinly sliced & seeds removed
- 1 whole Lemon – thinly sliced & seeds removed (SEE NOTES)
- 4 Sprigs Fresh Thyme
- 1 whole Red Chile or Serrano Chile – thinly sliced
- 4 (6 ounce) Salmon Filets - skin on (preferably center cut) (SEE NOTES)
- 1/4 cup + 1 TBS Honey - DIVIDED
- 3 TBS Orange Juice
- 3 TBS Lemon Juice
- ½ tsp EACH: Chili Powder and Cumin
- 3 TBS Extra Virgin Olive Oil - DIVIDED
- Sea Salt, Ground Black Pepper - to taste
- Optional Garnishes: Micro Greens, Scallions, Crushed Red Pepper Flakes, Arugula
Instructions
- Preheat oven to 400 degrees. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
- Make the Citrus Marinade: In a small bowl, whisk together 1/4 cup of honey, orange juice, lemon juice, chili powder and cumin. Reserve 2 tablespoons of the mixture and set aside to use as a glaze/sauce. Add 2 tablespoons of oil to the marinade and whisk together. Place the salmon in a large resealable bag and pour in the citrus marinade. Transfer the bag of salmon to the refrigerator and let it sit in the citrus for 20 minutes. (SEE NOTES)
- Meanwhile, prep veggies and citrus: Thinly slice the fennel, orange, lemon and chile peppers. Be sure to remove and discard the seeds from the citrus.Toss the fennel, orange slices, lemon slices, thyme, and chile in the pan. Toss with 1 tablespoon of oil and season with sea salt and pepper. Spread the fennel and citrus mixture out across the prepared pan to create a “bed” for the salmon.
- Arrange salmon in pan: Remove the salmon from the bag and place it, skin side down, on top of the fennel mixture. Use a pastry brush to apply the excess citrus marinade to the top of the salmon. Then, season everything generously with sea salt and pepper.
- Slow Roast the salmon in the oven for 15-25 minutes, or until fish is cooked and flakes easily with a fork. (SEE NOTES)Meanwhile, add the remaining tablespoon of honey to the reserved sauce and whisk to combine.
- Serve: Remove from salmon from the oven, drizzle with reserved citrus-honey sauce and top with desired garnishes. Enjoy!
Video
Notes
- Lemon: If you can find them, Meyer lemons are excellent in this citrus seafood recipe!
- Salmon: You can either use one whole filet of salmon, or you can use individual salmon filets. When entertaining company, I typically use a one-and-a-half pound center cut slab because I think it looks more aesthetically pleasing. However, if you are just serving your family, I just use 4 (6 ounce) filets so I don't have to portion and serve everyone.
- Tip: If it’s just you and your significant other you can cut the recipe measurements in half by sliding the scale on the number of servings.
- Slow Roasting Salmon: The cooking time in the recipe below is approximate. It will really depend on how thick your salmon is and your desired doneness. Salmon is cooked through when it flakes easily with a fork.
- Crispy Salmon: If you want to give the top of your salmon the crispy treatment, just switch the oven to broil during the last 2-3 minutes of baking.
- Fennel: If you are buying the fennel whole and thinly slicing it yourself, you can reserve the fronds and use them as a garnish.
- Chile Peppers: If you don’t like red chiles, can’t find them, or simply don’t want to use them, you can substitute crushed red pepper flakes to taste.
- Leftovers: While salmon is best if enjoyed immediately, leftovers will keep in an airtight container in the refrigerator for 3 days. They can be gently reheated in the microwave or eaten cold (I recommend the latter).
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe, If you want to reference this salmon, please do so by linking directly to this post.
Citrus is being picked in our part of Florida now and your repost of this recipe is timely. I’ve pinned it.
Salmon is just the best fish. And these citrus flavors…well just yum. I love it. I have never been known myself to cook my salmon to 145 degrees. I’m sure that’s the safe way, but I like to live dangerously…LOL. I like it pretty rare. It’s also pretty handy that this recipe is healthy, because I’m still working to lose the holiday weight. If working means continuously cheating on my diet.
I don’t remember the original pictures to this post, but the new ones look phenomenal. Not to mention the salmon. Impeccably done!
It’s like you know that salmon is my very favorite fish, and that I LOVE it paired with citrus. I’m craving this right now like nothing else! And this post has me totally excited for the Super Bowl too :). Have a great week, Chey!
WOA – What Fantastic pictures! Gosh that salmon looks melt in ma mouf wonderful! So glad you reposted this one, Cheyenne! Happy Monday sweet friend! xoxo
I remember this one Chey! Perfect use for that winter citrus, which I can’t seem to get enough of right now. Tom and I are trying to healthy ourselves up this year, so this dish will be on our menu asap! Wish us luck, it’s been a tough road so far coming down off the holiday sweets binging! Hope you have an awesome week! XO
I hope you curtsied all the way to the table for this beauty! Gorgeous offering and great video! Cheers! XO
Salmon, fennel, blood orange, and chilies?? Yes, yes, yes, and yes PLEASE!!! I could (and sometimes do) eat salmon every day for my weekday lunches. Love it so much. Gotta make this soon!
p.s: you are smart staying home and not going celebrating the Super Bowl cos the only thing I got from doing that was a hangover and the flu! BOOOOOOOOO! 😉
I didn’t watch the Super Bowl (gasp, I know) so it was back to work for me as usual :-). Loving this salmon with citrus and fennel!! I always love a good salmon recipe and this makes the list. Take care.
This salmon looks super delicious! Love the sweet and savory combination! Now, after Super Bowl, I’ll definitely make some healthier dishes! Pinning to try it!
Party party party! Well, I doubt you are antisocial, you are too funny to not share those jokes and incredible food with the world. Our party consisted of our neighbor throwing up during half-time, and my oven turning off while half-baked nachos were in the works. But it is ok, this legit salad made me smile, and all the superbowl madness has slipped away. I love citrus and I love salmon – beautiful combo. Nice work!
Always up for a new salmon recipe and this one looks so damn good. Dig the fennel and all that citrus goodness. Thanks Chey!
Oh well, I’ve been begging you to sign this petition for over a year, and finally you hear my pain. Mondays have to be a statutory holiday although there’s nothing to celebrate here. And I think Wednesdays too. And of course this scrumptious and I don’t afraid to say – fancy – is the great way to celebrate many things (even Mondays).
Girl it does look PERFECT!! I don’t think I would mind eating this for Valentines dinner if my husband makes this for me;) These days I go to bed by 10 so I am seriously in old people’s category lol!
I’m not really sure what partying is supposed to look like either. At this point in my life I kind of just want a drinking tea while playing with puppies and kittens party. Haha. But if pizza is involved you best believe I’ll be at that party, even if I am just standing in the corner.
This salmon looks so classy and sophisticated. Wonderful! The lemon/orange/honey combo is giving me hunger pains.
Oh, that looks beautiful, I like everything about this recipe, from the pictures to the ingredients, I can imagine how good this tastes.
I didn’t get out of control yesterday but I did have a great time…and gosh I loved that halftime show! I’m ready to think about healthy delicious food now and this salmon is something I would make day in and day out. I love the citrus flavors and the honey — YES! This is such a gorgeous dish Cheyanne and it would be perfect for Valentine’s Day. I’m making this very soon!
We love salmon and now have a new way to prepare it! Thanks Cheyanne !!
Dude, that game was NUTS! And I’m not sure why we continue to have the Super Bowl on Sundays! Why can’t it be on Saturday and then we all get a free day to recover? I actually legit took a vacation day today, so no need for secrets over here. I really wish I had planned this delicious salmon for dinner tonight to balance out all that bad stuff I did last night. 🙂
I work from home, but I canceled my therapy appointment and made sure to sleep in. I’ll make up the hours tonight. My Super Bowl party kicked my booty. I’m heading to LA next weekend, and even though it only going to be 70 degrees, Mama’s going on a little clean eating binge to make sure I look hot to trot. So I’ll be devouring lots of salmon, fruits, and veggies this week. It sounds like you already knew that because this citrus honey roasted salmon looks perfect for dinner tonight.
This citrus honey roasted salmon platter looks like a beautiful and delicious. Plus, savory, sweet and sour flavors are my favorite — so I can tell I would love this. And this would surely make a great dinner for Valentine’s Day. Those citrusy flavors and bright shiny colors are making me feel, as it is summer already. Thanks to you making me feel fresh, girl! 🙂
I have the day off today…not from calling in sick, but from school being cancelled! Yep!!! We have a snow day!!! It’s too bad we didn’t get the call till this morning, but….Hey…I’ll take it! Love this salmon! It is very elegant and looks perfect for Valentine’s Day! Have a good week! 🙂
We watched the game and had a nice little quiet party at home Chey! It was perfect!
I totally love the flavors in this dish! Sounds so light and refreshing. Perhaps I can talk Tom into making it for me for Valentine’s Day?! Doesn’t look too hard at all! I think he could totally manage it! Have a great week! XO
I did not watch the game – but I won the half time pool that we had a work – so the Super Bowl was a winner for me :)! I’m sending my mom this recipe, Cheyanne – she loves salmon – and this recipe is a winner too. Love the gorgeous citrus in there!
So as you know I am slowlyyyy coming around to salmon but have yet to try making it myself! I am loving this citrus honey combo! It sounds fantastic! Ha – while there really wasn’t any partying last night at our house I wouldn’t mind today being a national holiday!! 🙂
Such a perfect dish! Easy, sexy and flavourful. And yes, I do have a Super Bowl hangover today. Not of the alcohol kind, just of the “that was a long day” kind 🙂
Bahahaha….hungover!!! Well, I’m not hungover, but I definitely did watch the super bowl and did have delicious eats (which I’m all about). It’s a snow storm here today and total white out conditions so, ugh! Plus, it is Monday. And I am tired. I wish it were a holiday. High five for that! Buuut, this citrus salmon would brighten any day! I’ve been totally in the mood for salmon lately and decided to only eat wild and this would be so delicious right now, Pretty and tasty =winner! Pinning! Have a fab week, girlie! xo
I SO wish today was a national holiday! Almost everyone is doing something the day before, and especially for us East Coasters, the night ends late! Although this morning I didn’t mind that there was no traffic…anyways, I actually am one of those people who loves Valentine’s day so I love this recipe! I’m always looking for good date night meals!
I heard that so many people call in sick today…crazy! I mean, I get it, but since I’m not a football fan, it doesn’t really affect me whatsoever. I’m definitely not the superbowl party type either, so luckily my husband and I stayed home and I only tuned in for the commercials and half-time show. But I am seriously intrigued by this salmon! We eat salmon quite often in our house, and I’m always looking for new ways to prepare it. Love the honey and citrus combo, Cheyanne! Looks so pretty, too! Pinned of course! Hope your week is off to a great start!
That looks like a dinner for the queen, Cheyanne. All those fresh flavours are simply amazing!
Haha, it should be a national holiday! I’m not hung over, but we did have a good time watching the game last night – turned out better than I expected – and I’d be more than happy to have the day off today! But onward we go and yes, Valentine’s Day is coming right up. Salmon is my favorite fish and this looks divine! All that citrus is just gorgeous and I know the flavor must be outstanding. I am pinning and this is going on the menu soon! Have a great week! XO
LOL. What a day! Wish we could call in hooky today, but we both work from home so… that might not be as fun. Haha. Hey, your guess as to what partying consists of is as good as mine. 😉 I do like the idea of much fist-bumping plus lots of drinking and animated yelling. Sounds lively! Wahooo for V-Day! Especially since I know you’ve got lots of amazing treats in store for us all. Can’t believe this dish takes only 30 mins from prep to finish. No one would guess that from how amazing this looks! Also, WOAH on that photo with the brush. OMG. Have I mentioned before how much I love your photography and artistry and genius at everything? Oh wait, I have. Who cares, I’ll say it till I’ve got no breath left! Love this, Chey. Hope things are going along swimmingly. Muah! xoxo
Elegant and easy? I’m in! I’ll come running to the table just to look at it, let alone eat it! This is a super dish, my friend! And about the game…Yep, I was up ’til the historic end! That was some good football, right there! Hoping your week is wonderful, Chey! Cheers! <3