Slow-Roasted Citrus Salmon


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
6 serves

This melt-in-your-mouth salmon topped with thin slices of lemon and orange and fresh dill is show-stopping main course, making it one of our favorite easy Easter dinner ideas.


  • 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


  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
Related Articles