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    Home » Recipes » Seafood Recipes » Slow Roasted Salmon with Citrus Herb Salsa Verde

    Slow Roasted Salmon with Citrus Herb Salsa Verde

    Published: Mar 1, 2020 · Modified: Dec 15, 2022 · by Debra with 4 Comments · 1532 words. About 8 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    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!

    Slow roasted salmon with citrus salsa verde on a white plate. Olive oil and herbs surround the salmon filet.

    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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!

    Fresh oranges and lemons arranged in a triangle pattern.

    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.

    A microplane grater, a small bowl of orange zest, two oranges and a lemon on a white surface.

    Using a Microplane grater, zest 2 oranges and one lemon.

    A small glass bowl filled with lemon and orange zest.

    Divide the zest in two and set aside.

    A chef's knife and chopped herbs on a wooden cutting board.

    Step 2: Make the salsa verde

    Chop the herbs finely with a good chef's knife or try using a mezzaluna.

    A whisk sits inside a glass bowl filled with chopped herbs, olive oil and citrus zest.

    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.

    A salmon filet topped with citrus zest surrounded by olive oil in a white baking dish.

    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.

    Finished slow roasted salmon with lemon and orange zest on a white plate.

    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.

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    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

    How do you make slow roasted salmon without drying it out?

    The key to roasting salmon without drying it out is slow, gentle cooking at lower heat.

    How do you know when slow roasted 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.)

    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

    Salmon with citrus herb salsa verde on a white plate.

    Slow Roasted Salmon with Citrus Herb Salsa Verde

    This slow roasted salmon is cooked at a low temperature, and topped with a bright, fresh salsa verde. Only 6 ingredients and ready in about 40 minutes!
    4.67 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Seafood
    Diet: Gluten Free, Low Lactose
    Keyword: slow roasted salmon
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 395kcal

    Equipment

    • 9 x 13 casserole dish
    • microplane grater
    • mixing bowls
    • chef's knife
    • cutting board
    • whisk

    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
    US Customary - Metric
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    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.

    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. 
     
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 395kcal | Carbohydrates: 8g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 1004mg | Fiber: 2g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 2mg

    More Seafood Recipes

    • Low Country Boil
    • Cilantro Lime Shrimp with Tequila Butter
    • Salmon with White Wine Sauce, Peas and Radishes
    • Salmon with Tomatoes and Basil Yogurt Sauce

    Reader Interactions

    Comments

    1. Resa

      March 20, 2020 at 10:22 pm

      5 stars
      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.

      Reply
      • Debra

        March 27, 2020 at 2:58 pm

        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

        Reply
      • Jenn B.

        February 20, 2022 at 6:50 pm

        This recipe is absolutely delicious. No tweeks, no edits, it's Just Right. Thank you!!!

        Reply
        • Debra

          February 23, 2022 at 11:52 am

          Hi Jenn,

          You are so welcome!

          I'm glad you enjoyed it and thank you for reading,

          Debra

          Reply

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

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    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

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    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
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