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Camille Styles

Recipe Files

This Is the Easy Way I Make Salmon All the Time

July 31st, 2018

Salmon is in my top 5 faves, both to make and to eat. I love it for a quick and healthy weeknight dinner, and I think the best way to serve a dinner party crowd is with an impressive (but so easy) whole roasted side of salmon topped with citrus slices. I used to be all about a quick broil with high heat that got the top of the salmon crispy golden-brown and left the inside tender… but then I experimented with this slow-roasting method, and I became an instant convert. Scroll on to see how easy the technique is and find out why I may never make salmon any other way again.

photos by Hannah Haston

Slow Baked Citrus Salmon with Chilis and Fennel

Easy citrus salmon recipe

Serves 4

Ingredients

  • 2 lb salmon filet (ask the fishmonger for center-cut if they have it, and I like to have them remove the skin to make life easier for me)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 7 or 8 garlic cloves, peeled and smashed
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • 1/2 fennel bulb, core removed and thinly sliced
  • a few sprigs of thyme
  • kosher salt and freshly ground black pepper

Instructions

  1. Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices, scatter smashed garlic cloves, then pour olive oil over top.
  2. Nestle the salmon fillet over the top of the citrus, making sure at least the bottom is submerged in oil. Drizzle with a little more oil, season generously with salt and pepper, then scatter remaining citrus slices over top of salmon.
  3. Scatter thyme sprigs around pan, then pop into the oven for 25 – 30 minutes, until the fish flakes easily with a spoon. I like to insert a knife in the center to peek and make sure it’s cooked to my liking – I like it to be firm and pink but not raw in the center.
  4. Remove from oven and use a serving spoon to break it apart a bit. Top with fennel fronds if desired, season with a little more salt and pepper, and eat up!

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4 Comments
  1. OMG that looks so good

    Candice | Natalya Amour

  2. […] use your extra batter and filling to make cupcakes!  If you’re looking for a new main dish, try this one.  I usually broil my salmon, but this slow-baked method looks like a must […]

  3. Madeline says:

    What kind of chilis are these? I don’t see it listed in the recipe.

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