Slow-Roasted Citrus Salmon

3.9
(44)

A gorgeous side of salmon deserves a worthy preparation, like this recipe, in which you'll slow-roast a side of salmon sandwiched between layers of lemon and orange slices, topped with sprigs of dill and oil. The result is meltingly tender fish.

Hands On Time:
15 mins
Total Time:
55 mins
Yield:
6 serves

Ingredients

  • 1 navel orange

  • 1 lemon, sliced into rounds

  • 1 2½- to 3-lb. skin-on side of salmon, pin bones removed

  • 2 ½ teaspoons kosher salt, divided

  • 5 dill sprigs, plus more for serving

  • ¼ cup plus 2 Tbsp. olive oil, divided

  • ½ cup mayonnaise

  • 1 tablespoon whole-grain mustard

  • ¼ teaspoon freshly ground black pepper

  • 6 Persian cucumbers, sliced

  • 2 teaspoons granulated sugar

  • 2 tablespoons white vinegar

  • 1 small shallot, thinly sliced

Directions

  1. Preheat oven to 275°F. Slice half of orange into rounds. Squeeze 2 tablespoons juice from other half into a bowl; set aside. Arrange half of citrus rounds in a 13-by-9-inch baking dish. Place salmon, skin side down, on citrus; season with 1 teaspoon salt. Top with remaining citrus rounds and dill sprigs. Drizzle with ¼ cup oil and bake until salmon is opaque, about 50 minutes.

  2. Add mayonnaise, mustard, pepper, and ¼ teaspoon salt to bowl with orange juice; stir to combine. Toss together cucumbers, sugar, and remaining 1¼ teaspoons salt in a medium bowl. Let sit for 5 minutes; drain. Stir in vinegar, shallot, and remaining 2 tablespoons oil. Top salmon with more dill sprigs and serve salad and sauce on the side.

    Slow-Roasted Citrus Salmon Recipe
    Caitlin Bensel
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