This easy baked salmon with citrus salsa verde is cooked at a lower temperature, and has bright, fresh, and unexpected flavors. Only 6 ingredients and ready in about 40 minutes!
This salmon takes me back to a beach resort in Mexico that used fresh citrus juice and fresh herbs to make a salsa verde to showcase their seafood. Let's try to imagine that together when we eat this, shall we?
When salmon is slow roasted at a low temperature it ensures that it is cooked perfectly and evenly without drying out. We'll coat it in citrus zest so all of those lovely floral aromas infuse the salmon as it roasts. It's a game changer!
Not to be confused with Mexican tomatillo salsa verde, this Italian-style salsa verde is packed with fresh herbs, more citrus zest and juice, and is perfectly balanced, cutting through the richness of the baked fish with bright flavors.
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Ingredients you'll need
In order to showcase the flavor of the roasted salmon itself, you'll only need 6 ingredients that complement it and let that flavor come through.
Roasted salmon
- Salmon: Choose a salmon fillet from the center of the side, so it's mostly the same width and thickness all the way through to ensure even roasting. I used to work as a fishmonger and I would cut salmon filets for people all day long, so don't be afraid to ask when you're at the store!
- Extra virgin olive oil and kosher salt: It's going to be our cooking oil and the base of the salsa verde.
Citrus salsa verde
- Oranges and lemons: We are using the juice and the zest for maximum citrus flavor! Coating the salmon with citrus zest while it bakes adds light flavors that balance the richness of the fish.
- Fresh parsley and cilantro: Speaking of maximum flavor, let's chop the leaves AND the tender stems of the parsley and cilantro. Leaving the stems of herbs behind means leaving flavor behind and we don't want to do that! Also - less food waste. Always a good thing.
*Ingredients with measurements are in the recipe card below.
How to make slow roasted salmon & citrus salsa verde
Slow roasted salmon recipe adapted from Bon Appétit.
Step 1: Zest the citrus
Preheat the oven to 250 degrees F. We're gonna roast this salmon low and slow.
Using a Microplane grater, zest 2 oranges and one lemon.
Divide the zest in two and set aside.
Step 2: Make the salsa verde
Chop the herbs finely with a good chef's knife or try using a mezzaluna.
Squeeze the lemon juice and the juice from both oranges into a small bowl.
Add the olive oil, the herbs, and half of the citrus zest, along with a pinch of salt and whisk to combine.
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Step 3: Season the salmon
Select a baking dish that fits the salmon fillet but isn't too snug or too big. Rub the salmon fillet all over with olive oil, season with salt.
Pour enough olive oil into the baking dish to just cover the bottom. Lay the salmon skin side down in the dish. Top with the remaining citrus zest.
Step 4: Slow roast the salmon
Slow roast salmon in the oven until it is opaque in the center and flakes easily with a fork, about 25 - 35 minutes.
Note: This is not a medium rare salmon situation. We are cooking it all the way through. You can also use an instant read thermometer to check the internal temperature.
Step 5: Top the salmon with the citrus salsa verde
Transfer the salmon to a serving plate, top with half of the citrus-herb salsa verde, and serve.
Place the remaining citrus salsa verde on the table so people can help themselves to more.
Expert tips
- If you are using citrus juices in a recipe ALWAYS find a way to also use the zest! I am hard-pressed to think of an example where this wouldn't be true. It magnifies the citrus flavor and aroma. Such a waste to leave it behind.
- When using herbs like parsley and cilantro, use the tender stems as well as the leaves. What are the tender stems? The ones between the leaves and on the top part of the stalks. Same principle as using citrus zest: there is a lot of flavor and aroma. You can save the bottom part of the stems to use in stock.
- Making slow roasted salmon to feed a crowd? It's best to buy a couple of smaller salmon fillets (or cut it) and use two pans as opposed to putting one large filet in one pan. The cooking will be more even for each piece this way.
- Store leftovers in an airtight container in the refrigerator for up to three days. It's best not to reheat slow cooked salmon, to keep it from getting dry. Just serve cold or at room temperature.
Low and slow is the way to go!
Low means cooking at 250°F so the salmon roasts slowly and gently, and retains its moisture. We'll surround it with olive oil to ensure it's evenly cooked and to protect the salmon's silky texture.
When we say slow roasted salmon, we mean slow for salmon, but it's not really that slow. Depending on how you like your salmon cooked, it could take anywhere from 20-35 minutes. That's still a pretty quick dinner!
FAQ
The key to roasting salmon without drying it out is slow, gentle cooking at lower heat, about 250 degrees. This low oven temperature, combined with the olive oil in the pan, ensures that the salmon retains its moisture and has a silky texture once cooked.
Take a fork and press gently on the top of the fillet. If the salmon flakes easily – separating along the lines that run across the fillet – it's done! It should be just opaque in the thickest part, and still appear glossy. (I'm really trying to avoid using the word 'moist' here, people...but there really should be some moisture there.)
What to serve with salsa verde salmon
Slow roasted salmon is great for a fancy lunch or a weeknight dinner. Choose one of these side dishes to suit the occasion!
- Seafood and fennel go so well together, so try serving this with an Apple and Fennel Salad. A great no-cook side dish option!
- These Crispy Pan Fried Brussels Sprouts will cook on the stovetop, so dinner is done with little effort and no competing for oven space!
More roasted salmon recipes
- For a springtime treat, try oven roasted Salmon with Radishes and Peas. Aside from tasting amazing, it's just beautiful to look at.
- Salmon with Creamy Dill Sauce is so elegant and ready in under 30 minutes!
- During high summer, use up all those tiny tomatoes and make Oven Roasted Salmon with Tomatoes and Basil Yogurt Sauce.
Debra's Details: Slow roasted salmon with citrus salsa verde is easy and unique!
- Quick prep: Zest and juice some citrus and chop some herbs.
- Just 6 ingredients!
- The low and slow cooked method makes it practically impossible to overcook the salmon.
- The citrus salsa verde brings light & bright, unexpected & unique flavors.
- Works well for holiday meals, special occasions, and dinner parties.
- Ready in about 40 minutes.
- It's gluten free and dairy free!
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Recipe
Slow Roasted Salmon with Citrus Salsa Verde
Ingredients
- 1.5 lbs salmon filet skin on
- 2 oranges
- 1 lemon
- ¼ cup extra virgin olive oil plus more for pan
- ½ cup chopped fresh parsley
- ½ cup chopped fresh cilantro
- kosher salt to taste
Instructions
Salmon
- Preheat the oven to 250 degrees F.
- Zest both oranges and the lemon. Divide zest into two portions.
- Pour 1 - 2 tablespoon olive oil into a baking dish just big enough to hold the salmon filet.
- Rub the salmon all over with olive oil. Season salmon with salt. Place it skin side down in the baking dish and top with half of the citrus zest.
- Roast in the oven until salmon is opaque in the center and flakes with a fork, about 25 - 35 minutes.
- Remove salmon to a serving plate and top with half of the salsa verde. Serve the remaining salsa verde on the side to add more as desired.
Citrus Herb Salsa Verde
- While the salmon cooks, chop the herbs, including tender stems.
- Squeeze the juice of both oranges and the lemon into a small bowl. Add the olive oil, the remaining citrus zest, the chopped herbs, and a pinch of salt. Whisk to combine.
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Notes
- If you are using citrus juices in a recipe ALWAYS also use the zest! I am hard-pressed to think of an example where this wouldn’t be true. It magnifies the citrus flavor and aroma. Such a waste to leave it behind.If you don't have a Microplane grater, I highly recommend getting one. They are perfect for zesting citrus as well as grating garlic and ginger.
- When using herbs like parsley and cilantro, use the tender stems as well as the leaves. What are the tender stems? The ones between the leaves and on the top part of the stalks. Same principle as using citrus zest: there is a lot of flavor and aroma. You can save the bottom part of the stems to use in stock.
- I often use a mezzaluna when I have to chop a bunch of herbs. It's sometimes easier and quicker than using a chef's knife.
- I slow roasted this salmon in my Juliska Berry & Thread rectangular baking dish.
- Check out the post above for tips on choosing ingredients and FAQs.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Resa says
Perfect!! I prepared this dish for my anniversary, by the way salmon is my favorite fish so I'm critical and WOW.... very pleased with the recipe. Give it a try and you won't be disappointed.
Debra says
Resa,
I'm so glad you liked it and that it stands up to a taste test from the biggest salmon fan ever! Thanks for reading!
Debra
Jenn B. says
This recipe is absolutely delicious. No tweeks, no edits, it's Just Right. Thank you!!!
Debra says
Hi Jenn,
You are so welcome!
I'm glad you enjoyed it and thank you for reading,
Debra