This Slow Roasted Citrus Salmon is ultra-tender and jam packed with savory, sweet and sour flavors. Just 11 ingredients and 30 minutes stand between you and this delicious family dinner of salmon with citrus!
OptionalGarnishes: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).
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.