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This Slow Roasted Salmon with Fennel and Citrus is a delicious and easy spring/summer dinner! The citrus salmon is baked with onion, fennel, orange and lemon slices to an absolute perfection! Looking for the best way to cook a large fish fillet? This is it!
This slow baked salmon with oranges and fennel is not only beautiful but an insanely delicious dish that will brighten up any table! It will also leave your kitchen smelling amazing.
SLOW COOK SALMON
Slow cook salmon recipe is my current favorite! Roasting salmon in a low temperature gives the fish time to absorb all of the flavors from herbs and vegetables making it very flavorful. Low and slow makes it harder to overcook and helps the fish to stay super tender. You don’t even need to cut the filet as it just falls apart. Plus, all the vegetables and herbs are nicely cooked rather than burnt!
SlOW ROASTED CITRUS SALMON INGREDIENTS
Wild caught salmon, about 1 pound
Oranges & lemon. I like to use blood oranges beacsue they’re sweeter and have a pretty pink flesh!
Extra virgin olive oil
Fresh dill
Fennel bulb, red onion
HOW TO MARINATE SALMON
The best way is to mix all the marinate ingredients in a large shallow dish and add a salmon skin side up. If I have time, I like to let marinate it for up to 30 minutes in a room temperature or up to an hour in the refrigerator. I don’t recommend to marinate salmon in lemon juice for longer than that as it gets mushy.
HOW TO COOK LARGE SALMON FILET
Slow roasting a large fish fillet is truly the best way as it’s hard to overcook it! Bake salmon at 275 degrees F. Depending on the size and thickness of the fillet it will take around 35-40 minutes to cook it.
Layer salmon over a bed of thinly sliced red onion, fennel, sliced oranges and lemon. Orange and fennel is such a delicious combination and it goes perfectly with a salmon fillet. Check out this orange fennel salad with avocado!
HOW TO TELL IF SALMON IS COOKED
Salmon is cooked when it easily flakes with a fork. The internal temperature should read 125 degrees F for medium-cooked salmon or 145 for well-done salmon.
WHAT TO SERVE CITRUS SALMON WITH
My favorite sides to serve with roasted citrus salmon consist of asparagus, roasted potatoes and a salad!
HOW TO STORE AND REHEAT LEFTOVER SALMON
Store cooked salmon for 3-4 days in an airtight container. Reheating salmon with cause loosing moisture so drizzle the fish with some extra olive oil and/or lemon juice and warm up at 275 degrees F for about 15 minutes. Personally I prefer. leftover salmon cold!
If you’re looking for more salmon dinners, check out a few of my favorites.
salmon tacos with citrus salsa
thai salmon coconut curry
creamy salmon asparagus pasta
grilled salmon with avocado mango salsa
I hope you love this slow roasted salmon with fennel and citrus! If you try it out, I would love to hear how it came out! Use the hashtag #natteats and tag @natteats so I can see your creations! If you’d like to stay updated with my recipes, go ahead and visit my Instagram page!
PrintSlow Roasted Salmon with Fennel and Citrus
Description
This Slow Roasted Salmon with Fennel and Citrus is a delicious and easy spring/summer dinner! The citrus salmon is baked with onion, fennel, orange and lemon slices to an absolute perfection! This is truly the best way to cook a large piece of fish!
Ingredients
Scale
1 lb wild caught salmon
2 small blood oranges
1 lemon, half sliced half juiced
1/4 cup extra virgin olive oil
handful of fresh dill, chopped
1/2 tsp sea salt
1/4 tsp black pepper
1 small fennel bulb
1 red onion
Instructions
Juice one blood orange and sliced the other one. Cut lemon in half, juice one half and slice the other.
In a large shallow dish, mix squeezed orange juice, half of the lemon juice, olive oil, fresh dill, salt and black pepper.
Add salmon skin side up and refrigerate for about 30 minutes at room temperature or refrigerate for up to 1 hour. If in hurry, roast right away.
Preheat oven to 275 degrees F. Thinly slice fennel and onion. Drizzle a baking dish with an olive oil. Add onion, fennel, lemon and orange slices, salmon (skin side down) and pour all the leftover marinate on top of it. Bake for 35-40 minutes until cooked through.