Slow Roasted Salmon with Citrus Herb Salsa Verde

This easy slow roasted salmon is cooked at a lower temperature, and topped with a bright, fresh, citrus salsa verde. Only 6 ingredients and ready in about 40 minutes!

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This slow roasted salmon takes me 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?

Slow roasting at a low temperature ensures that the salmon cooks 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!

The salsa verde is packed with fresh herbs, more citrus zest and juice, and is perfectly balanced, cutting through the richness of the fish with bright flavors.

Jump to:

• Slow roasted salmon is easy, elegant and cooks perfectly every time!
• Low and slow is the way to go!
• Ingredients you'll need
• How to make slow roasted salmon
• Tips for slow roasted salmon
• FAQ
• What to serve with slow roasted salmon
• More salmon recipes
• Recipe

Slow roasted salmon is easy, elegant and cooks perfectly every time!

• Very little prep: Just zest and juice some citrus and chop some herbs.
• Just 6 ingredients!
• The low and slow roasting method makes it practically impossible to overcook.
• Very little active cooking time, the oven does most of the work for you!
• Works well for holiday meals, special occasions, and dinner parties.
• Ready in about 40 minutes.
• It's gluten free and dairy free!

Low and slow is the way to go!

Low means cooking at 250 degrees F so the salmon roasts slowly and gently, and retains its moisture. We'll surround it with olive oil to ensure even cooking 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 fish cooked, it could take anywhere from 20-35 minutes. That's still a pretty quick dinner!

Ingredients you'll need

In order to showcase the flavor of the salmon itself, you'll only need 6 ingredients that complement it and let that flavor come through.

• Salmon: Choose a piece of salmon from the center of the side, so it's mostly the same width and thickness all the way through to ensure even roasting.
• Oranges and lemons: We are using the juice and the zest for maximum citrus flavor!
• Fresh parsley and cilantro: Speaking of maximum flavor, let's chop the leaves AND the tender stems of these two herbs. Leaving the stems behind means leaving flavor behind and we don't want to do that! Also - less food waste. Always a good thing.
• Olive oil: It's going to be our cooking oil and the base of the salsa verde.
• Kosher salt

How to make slow roasted salmon

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.

Step 3: Season the salmon

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 remaining citrus zest.

Step 4: Slow roast the salmon

Roast the salmon in the oven until it is opaque in the center and flakes easily with a fork, about 25 - 35 minutes.

Step 5: Top the salmon with the citrus-herb salsa

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.

Tips for slow roasted salmon

• 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 pieces (or cut it) and use two pans as opposed to putting one large piece 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 it to keep it from getting dry, just serve cold or at room temperature.

FAQ

What to serve with slow roasted 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 salmon recipes

• For a springtime treat, try Salmon with Radishes and Peas. Aside from tasting amazing, it's just beautiful to look at.
• During high summer, use up all those tiny tomatoes and make Oven Roasted Salmon with Tomatoes and Basil Yogurt Sauce.

Recipe