I still remember the first time I made this Olive Citrus Slow Roasted Salmon Recipe — the citrus aroma filled my kitchen and made me smile before dinner even began. I’ve cooked salmon lots of ways, but this method gave me the most tender, juicy fish ever.
The blend of juicy oranges and lemons with buttery olives makes every bite bright and satisfying. I couldn’t wait to share it with friends and family, and they all asked for seconds.
After trying it once, I know you’ll love how effortless and elegant this feels on the plate. You can also enjoy it alongside a Crispy Parmesan Roasted Cauliflower Recipe for a complete, flavorful meal.
Ingredients
Here’s everything you’ll need and why each ingredient matters.
• 2 navel oranges, divided — fresh citrus brings brightness; avoid bottled juice for best flavor.
• 1 lemon — adds sharp acidity that balances rich salmon.
• 1½-lb skin-on salmon fillet — fattier cuts like Atlantic or King stay moist during roasting.
• ¼ cup + 2 Tbsp extra-virgin olive oil — use good quality oil for better aroma and flavor.
• 1 tsp kosher salt, divided — seasoning enhances natural fish flavor.
• ¼ tsp freshly cracked black pepper — fresh pepper adds stronger aroma.
• ½ cup chopped Castelvetrano olives — buttery olives complement citrus beautifully.
• 2 Tbsp minced shallots or red onion — adds mild bite without overpowering fish.
• ¼ cup chopped fresh parsley — brings freshness and color.
• 3 Tbsp chopped fresh dill — classic herb pairing with seafood.
• 1 tsp Aleppo pepper flakes or mild chili flakes — adds gentle warmth without overpowering.
Note: Ingredients listed yield approximately 4 to 5 servings.
Variations
You can easily adapt this recipe to suit personal taste or dietary needs.
• Swap oranges with blood oranges or mandarins for sweeter flavor and vibrant color.
• Add chopped pistachios or toasted almonds for crunchy texture.
• Increase chili flakes or add chili paste if you enjoy more heat.
• Roast individual salmon portions instead of one large fillet for quicker cooking.
• Add capers or cherry tomatoes for extra Mediterranean flavor. You might even pair it with a Cheesy One-Pot Beef and Potatoes Recipe for a hearty dinner that everyone will enjoy.
Cooking Time
• Prep Time: 15 minutes
• Cooking Time: 25–30 minutes
• Total Time: About 45 minutes
Equipment You Need
• Baking dish — holds citrus slices and salmon for roasting.
• Sharp knife — for slicing citrus and chopping herbs.
• Mixing bowl — used to combine olive topping.
• Oven — slow roasting ensures tender, moist salmon.
How to Make Olive Citrus Slow Roasted Salmon
This slow roasting method guarantees soft, buttery salmon every time. Follow each step carefully and let the flavors build naturally. The process is simple yet produces restaurant-quality results.
Prepare the Citrus and Salmon
Preheat your oven to 300°F. Thinly slice one orange and the lemon, spreading slices across a baking dish to form a fragrant base. Lay salmon skin-side down on top and drizzle with olive oil, salt, and pepper for seasoning.
Roast the Salmon
Place the dish in the oven and roast slowly for 25–30 minutes. The gentle heat keeps fish tender and juicy while allowing citrus aromas to infuse the salmon. The fish should flake easily but still look moist at the center.
Make the Olive Citrus Topping
While salmon cooks, combine chopped olives, minced shallots, chili flakes, and fresh herbs in a bowl. Add zest and juice from the remaining orange along with olive oil and mix thoroughly to form a bright topping.
Finish and Serve
Once cooked, remove salmon from the oven and spoon the olive mixture evenly over the top. Let the dish rest briefly before serving so flavors settle and juices redistribute for the best texture.
Additional Tips for Making This Recipe Better
From my own cooking experience, these small tweaks improve results:
• I always let the salmon sit at room temperature before roasting so it cooks evenly.
• I zest citrus directly over the fish for stronger aroma.
• I add extra fresh herbs right before serving for brighter flavor.
• If citrus seems mild, I squeeze extra juice on top when serving.
• I avoid overcooking — removing salmon while still moist keeps it silky.
How to Serve Olive Citrus Slow Roasted Salmon Recipe
Serve the salmon directly from the baking dish for a rustic, inviting presentation. It pairs beautifully with fluffy rice, quinoa, or roasted potatoes that soak up citrus juices. Add steamed vegetables or a crisp salad for balance, and garnish with extra herbs and citrus wedges for a vibrant finish.
Nutritional Information
Approximate nutrition per serving:
• Calories: 398 kcal
• Protein: 31 g
• Carbohydrates: 1 g
• Fat: 30 g
Make Ahead and Storage
This recipe stores well and is great for meal prep or leftovers.
Storing
Allow salmon to cool before placing in an airtight container. Store in the refrigerator for up to 3 days. Keeping topping separate helps maintain texture.
Freezing
Cooked salmon can be frozen for up to 2 months. Wrap tightly in foil and store in freezer-safe containers to prevent freezer burn.
Reheating
Reheat gently in a 300°F oven until warmed through. Microwave reheating works for small portions, but heat slowly to avoid drying out the fish.
Why You’ll Love This Recipe
This dish combines ease and elegance, making it perfect for many occasions.
• Quick yet impressive — simple preparation delivers restaurant-style results at home.
• Foolproof texture — slow roasting keeps salmon tender every time.
• Fresh, bright flavors — citrus and herbs balance rich fish beautifully.
• Easy customization — adjust heat, herbs, or toppings to suit taste.
• Nutritious and satisfying — packed with protein and healthy fats.
Once you try this Olive Citrus Slow Roasted Salmon, it’s likely to become one of your favorite go-to dinners. It’s simple, elegant, and packed with flavor, making every meal feel special without extra effort.
Olive Citrus Slow Roasted Salmon Recipe
Ingredients
Method
- Preheat your oven to 300°F. Thinly slice one orange and the lemon, spreading slices across a baking dish to form a fragrant base. Lay salmon skin-side down on top and drizzle with olive oil, salt, and pepper for seasoning.
- Place the dish in the oven and roast slowly for 25–30 minutes. The gentle heat keeps fish tender and juicy while allowing citrus aromas to infuse the salmon. The fish should flake easily but still look moist at the center.
- While salmon cooks, combine chopped olives, minced shallots, chili flakes, and fresh herbs in a bowl. Add zest and juice from the remaining orange along with olive oil and mix thoroughly to form a bright topping.
- Once cooked, remove salmon from the oven and spoon the olive mixture evenly over the top. Let the dish rest briefly before serving so flavors settle and juices redistribute for the best texture.
Notes
- I always let the salmon sit at room temperature before roasting so it cooks evenly.
- I zest citrus directly over the fish for stronger aroma.
- I add extra fresh herbs right before serving for brighter flavor.
- If citrus seems mild, I squeeze extra juice on top when serving.
- I avoid overcooking — removing salmon while still moist keeps it silky.
