Salmon ranks high on my list of favorite meals, both for cooking and savoring. It's perfect for a quick, nutritious weeknight dinner, and I love serving an impressive whole roasted salmon adorned with citrus slices. I used to favor a high-heat broil for a crispy top and tender inside, but after trying this slow-roasting technique, I'm completely sold. Keep reading to discover just how easy this method is and why I may never cook salmon another way.
There are two key secrets to achieving the most succulent, buttery salmon you'll ever taste. First, the low-temperature slow-roasting method, and second, a generous amount of olive oil that gently poaches the fish without drying it out. If you're worried about fat, don't be: salmon doesn't absorb much of the oil, and this type of fat is actually beneficial for you.
The broiling method I previously used was delicious, but the cooking time was so brief that if you didn't remove it at the perfect moment, you risked ending up with dry fish. This roasting recipe allows for a bit more leeway; since the cooking temperature is lower, leaving the salmon in for a few extra minutes isn't a problem.
It'll still taste incredible, which is great for those of us who might lose track of time while cooking.
I enjoy tearing this salmon into rustic, uneven pieces for serving. It gives a modern, relaxed feel, and you can go wild adding fennel fronds, fresh herbs, extra olive oil, sea salt, and pepper.
Embrace a little chaos in your presentation!
This technique opens the door to endless culinary creativity! I've crafted a delightful Asian-inspired version with a soy-sriracha glaze, and next, I plan to experiment with grapefruit slices and a bit of honey. Just keep the oven at 275 degrees and follow the same cooking time for success. I typically pair this with roasted broccoli or asparagus, and quinoa or sweet potato rounds out a satisfying meal. Let's get to the recipe.
Description
This approach to baking salmon will transform your cooking experience.
Ingredients
- 2 lb salmon filet (request center-cut from your fishmonger, and ask them to remove the skin if you prefer)
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- 7 or 8 garlic cloves, peeled and crushed
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 1/2 fennel bulb, core removed and sliced thinly
- several sprigs of rosemary or thyme
- kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 275 degrees. In a shallow baking dish just big enough for the salmon to lay flat, arrange the fennel slices, half of the citrus slices, and the smashed garlic cloves. Pour olive oil over everything.
- Place the salmon fillet on top of the citrus, ensuring at least the bottom is submerged in oil. Drizzle with additional oil, season generously with salt and pepper, and layer the remaining citrus slices over the fish.
- Add thyme sprigs around the dish, then bake for 25 to 30 minutes, until the fish flakes easily with a fork. I like inserting a knife into the center to check; it should be firm and pink but not raw.
- Once done, remove from the oven and use a serving spoon to flake it apart slightly. Top with fennel fronds if you'd like, and season with a touch more salt and pepper before serving!
