Easy Citrus Salmon Recipe
Elegant and simple, Citrus Salmon is slow-roasted in the oven over a bed of lemon and orange slices, drizzled with olive oil and a handful of seasonings to create an unforgettable flavor. This mouth-watering dinner is perfect for impressing dinner guests and comes together in just over 30 minutes. See tips for best results.
Servings: 5 servings
Ingredients
- 1 to 2 large orange, blood orange, car acara or other variety, sliced into rounds
- 1 large lemon thinly sliced into rounds, plus juice of half a lemon
- 1 1/2 pounds salmon fillet, skin removed
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1/2 to 1 teaspoon red chili flakes or 3/4 teaspoon Aleppo pepper
- 1 clove garlic, minced
- Extra virgin olive oil
Instructions
- Heat the oven to 250 degrees F.
- Lightly oil the bottom of a baking dish and arrange some of the orange and lemon slices on it.
- Season the salmon with kosher salt and black pepper on both sides. Mix together the oregano, mint, and Aleppo chile flakes. Rub this seasoning mix over the salmon.
- Place the seasoned salmon in the baking dish over the arranged citrus slices. Top with the minced garlic, lemon juice, and drizzle with 2 to 3 tablespoons of extra virgin olive oil. Arrange the remaining citrus slices on top of the salmon and drizzle with a bit more olive oil.
- Roast in the heated oven for about 25 to 30 minutes, watching carefully to make sure the salmon does not overcook (the top may look a bit translucent still, but if the salmon flakes easily, it is ready).
Video
Notes
- Do not overcook the salmon. Begin to check your salmon earlier as ovens will vary. The slow-roasting method often means the top still looks a bit transparent due to the low temperature but if it flakes easily, you can be sure the inside is cooked. If you have a thermometer, the internal temperature of the salmon should read 125 degrees F for medium-cooked salmon or 145 degrees F for well-done salmon. While the USDA recommends a minimum internal temperature of 145 degrees F, I prefer it a few degrees under that, as salmon cooked to 145 degrees F sometimes tastes too well-done and dry to me.
- Leftovers:Store leftovers in the fridge in an airtight container for up to 2 days. Be sure to store it with the olive oil, which will prevent it from drying out.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
Nutrition
Calories: 214.6kcal | Carbohydrates: 5.7g | Protein: 27.6g | Saturated Fat: 1.4g | Cholesterol: 74.8mg | Sodium: 296.7mg | Potassium: 757.3mg | Fiber: 1.5g | Sugar: 3g | Vitamin A: 194.9IU | Vitamin C: 25.6mg | Calcium: 42.2mg | Iron: 1.5mg
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