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Olive Citrus Slow Roasted Salmon Recipe
Ash Tyrrell

Olive Citrus Slow Roasted Salmon Recipe

I still remember the first time I made this Olive-Citrus Slow Roasted Salmon — 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.
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Total Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.