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Olive-Citrus Slow Roasted Salmon Recipe
Ash Tyrrell

Olive-Citrus Slow Roasted Salmon Recipe

The first time I made this Olive-Citrus Slow Roasted Salmon, I honestly couldn’t believe how simple it was. I placed the salmon over bright citrus slices, added olive oil, and let the oven do all the work. When I took it out, the fish was unbelievably tender and flavorful
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Total Time 45 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1½- lb skin-on center-cut salmon fillet – A thicker center-cut fillet cooks more evenly and stays tender during slow roasting.
  • 2 navel oranges – One orange is sliced for roasting while the other is used for zest and juice in the topping to enhance citrus flavor.
  • 1 lemon – Adds bright acidity and helps infuse the fish with fresh citrus aroma.
  • ¼ cup + 2 tbsp extra-virgin olive oil – Provides richness and keeps the salmon moist during slow roasting.
  • 1 tsp kosher salt divided – Enhances the natural flavor of the fish and balances the citrus.
  • ¼ tsp cracked black pepper – Adds mild heat and depth.
  • ½ cup Castelvetrano olives coarsely chopped – These olives are buttery and mild, making them perfect for a Mediterranean-style topping.
  • 2 tbsp minced shallots or red onion – Adds a light sharpness that complements the citrus.
  • ¼ cup fresh parsley finely chopped – Provides bright herbal flavor.
  • 3 tbsp fresh dill finely chopped – Gives the dish a fresh, grassy aroma.
  • 1 tsp Aleppo pepper flakes – Mildly spicy and slightly fruity; adds subtle warmth without overpowering the salmon.

Method
 

  1. Start by preheating the oven to about 300°F (150°C). Slice one orange and the lemon into thin rounds and spread them evenly in a baking dish. The citrus slices act as a fragrant base that gently flavors the salmon as it roasts.
  2. Place the salmon fillet on top of the citrus slices in the baking dish. Drizzle with olive oil and season with salt and cracked black pepper. This simple seasoning allows the natural flavor of the salmon to shine.
  3. Transfer the dish to the oven and roast the salmon for about 25–30 minutes. The fish is ready when it becomes opaque around the edges and flakes easily with a fork. Cooking slowly at a lower temperature ensures tender, buttery results.
  4. While the salmon cooks, combine chopped olives, shallots, and Aleppo pepper flakes in a bowl. Add the zest and juice from the remaining orange, along with olive oil. Mix everything well to create a bright and savory topping.
  5. Stir chopped parsley and dill into the olive mixture. These herbs bring freshness and balance the richness of the salmon and olive oil.
  6. Once the salmon is cooked, remove it from the oven and spoon the olive-citrus mixture over the top. The warm fish absorbs the flavors beautifully, creating a bright and flavorful dish ready to serve.

Notes

  • I always choose center-cut salmon because it cooks more evenly and stays juicy.
  • I like slicing the citrus very thin so the flavors infuse the salmon more effectively.
  • Sometimes I add extra fresh herbs because they brighten the entire dish.
  • I drizzle a little of the roasting oil over the salmon before serving—it’s incredibly flavorful.
  • If I want a stronger citrus flavor, I add a little extra orange zest to the topping.