This oven roasted salmon is cooked low and not-so-slow in the oven, and topped with a bright, fresh salsa verde. Only 6 ingredients and ready in about 40 minutes!
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Salmon is having another moment. It had one years ago, when everyone discovered how healthy it is. But those preparations were a little bland.
Now, we’re all getting a little more creative, with simple, but flavorful recipes, that make you want to eat it just because it tastes good.
But we also want it to be easy. The beauty of this particular oven roasted salmon is that it’s very easy – no stovetop spatters – and your house doesn’t get smelly.
Only 6 ingredients because you just don’t need any more than that. We’re only using one baking dish and one mixing bowl, so clean up is easy, too.
I’m taken back to a beach resort in Mexico that used fresh orange juice and fresh herbs to showcase their seafood that was just caught that morning. Let’s try to imagine that together when we eat this, shall we?
How to make oven roasted salmon
Adapted from Bon Appétit
In order to showcase the flavor of the salmon itself, this recipe just uses a few ingredients that complement it and let that flavor come through.
When it’s cooked properly, salmon doesn’t need a whole lot.
Preheat the oven to 250 degrees F.
We are cooking this low and not-so-slow in the words of the Bon Appétit podcast.
Using a Microplane grater, zest 2 oranges and one lemon.
Using citrus zest:
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.
Divide the zest in two and set aside.
Make the most of fresh herbs:
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.
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.
Select a baking dish that fits the salmon filet but isn’t too snug or too big. I used my Juliska Berry & Thread rectangular baker.
Rub the salmon filet 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 other half of the citrus zest.
Roast the salmon in the oven until it is opaque in the center and flakes easily with a fork, about 25 – 35 minutes.
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.
How do you roast salmon without drying it out?
The key to roasting salmon without drying it out is gentle cooking. In general, that means lower heat and don’t cook it too long.
How to know when salmon is done
Take a fork and press gently on the top of the filet. If the salmon flakes easily – separating along the lines that run across the filet – it’s done! It should be just opaque in the center, and still appear glossy.
(I’m really trying to avoid using the word ‘moist’ here, people…but there really should be some moisture there.)
More seafood recipes
- Mussels in White Wine (Moules Marinières)
- Garlic Shrimp (Gambas al Ajillo)
- Grilled Halibut with Almond Orange Mole
- Salt Baked Whole Fish
- 1.5 lbs salmon filet skin on
- 2 oranges
- 1 lemon
- 1/4 cup extra virgin olive oil plus more for pan
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- kosher salt to taste
- Preheat the oven to 250 degrees F.
- Zest both oranges and the lemon. Divide zest into two portions.
- Pour 1 – 2 tbsp 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.
- 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 roasted this salmon in my Juliska Berry & Thread rectangular baking dish.