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Bright, citrus-y, melt-in-your-mouth salmon that feels elegant but is surprisingly simple. This Olive-Citrus Slow Roasted Salmon is perfect for holiday hosting or cozy weeknights.
Table of Contents
Why You’ll Love this Olive-Citrus Salmon
- Bright flavors. From fresh herbs, bright citrus, and briny olives to wake up your palate.
- Nutritious ingredients. This recipe features feel-good ingredients like omega-3’s, vitamin C-rich citrus, and immune-boosting vitamin E. It’s also naturally gluten free, dairy free, and nut-free, making it easy to serve to a crowd.
- Melt-in-your-mouth texture. The gentle, slow-roasting method is fail-proof and creates buttery-rich salmon. This is a wonderful beginner’s method if you’re intimidated by cooking fish.
- Elegant but effortless. This recipe looks beautiful and impressive, yet it’s strikingly simple. In fact, the oven does most of the work. It’s perfect for holiday hosting or streamlined weeknight dinners.
If you’re not familiar with the slow-roasting technique for salmon, it makes it nearly impossible to overcook the fish.
Arranging citrus slices underneath the fish fillet helps infuse it with bright, zesty flavor while it cooks.
One thing to note is that this method does not produce crispy salmon skin. I still prefer leaving the skin on because it’s so wonderfully fatty, and it’s easy to peel away after the fish cooks.
If you are looking for a crispier salmon recipe, try my Broiled Salmon or Sesame Crusted Salmon.
The Ingredients
- Salmon: You need 1 (1.5 lb.) fillet of center-cut salmon. I do not suggest coho (or sockeye) salmon for this recipe because it’s too lean. You really want a fattier fish, such as Atlantic or King salmon.
- Orange + Lemon: This duo creates bright, citrusy top notes. I suggest using both the zest and juice of the orange for a double installment of fragrant, fruity essence.
- Olive oil: Use a good-quality olive oil to bright out the natural fruity notes of the Castelvetrano olives.
- Olives: Prized for their mild flavor and meaty, buttery-soft texture, Castelvetrano olives shine in the topping.
- Shallots: You can use either shallots or red onion to add a little extra zing to the topping.
- Herbs: A mix of fresh parsley and dill create a bright, grassy flavor element and herbaceous edge. I find the fresh herbs really cut through the richness of the salmon.
- Chili flakes: I suggest using Aleppo chili flakes, which are sweeter, fruitier, and more mild than traditional crushed red pepper flakes.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Salmon
Thinly slice the citrus and arrange in a large baking dish. Place salmon fillet on top of the citrus and coat in olive oil, salt, and pepper.
Step 2: Roast salmon for 25 to 30 minutes, until opaque around the edges and cooked through.
Step 3: Prepare Olive-Citrus Topping by combining olives, shallots, and chili flakes in a bowl. Zest and juice the remaining orange and add to the bowl, along with olive oil; stir to combine.
Step 4: Add fresh herbs; stir to combine.
Step 5: Top salmon with olive-citrus topping and serve.
Slow Roasting 101
Low and slow is KEY for slow roasting. Ideally the oven temperature should be 250ºF or 300ºF max. Roasting salmon at a low temperature prevents the muscle fibers from tightening, lending the signature melt-in-your-mouth tenderness.
It’s also important to use a center-cut fillet, which will cook more evenly and gently than thinner tail-end pieces.
Recipe Variations
- Swap the citrus. In place of navel oranges, Cara Cara or blood oranges also work beautifully.
- Make spicy. Aleppo pepper flakes are pretty mild, however if you prefer more spice, add Calabrian chili paste or a pinch of crushed red pepper flakes.
- Use individual portions. You can slow roast 6-oz. salmon fillets rather than 1 large fillet, if you prefer. Just reduce roasting time to 20 minutes.
- Add crunch. For a textural element, add finely chopped pistachios, pine nuts, or slivered almonds.
Serving Suggestions
The side options are endless for this citrus salmon recipe. Here are a few suggestions:
- Rice or potatoes. For a starchy side, I suggest long-grain white rice (such as Jasmine or Basmati), Curried Rice Salad, or simple roasted potatoes. If you prefer potatoes with extra crunch, try my Lemon Feta Potatoes or Smashed Potatoes recipe. These Miso-Maple Sweet Potatoes are also an incredible option!
- Salad. The flavors of this Mediterranean Lentil Salad will pair perfectly. During the summer months, this Peach and Goat Cheese Salad is also a lovely option. Alternatively, this Persimmon Salad is an excellent choice during the winter months.
- Pita. To scoop up the flaky salmon and briny olive topping.
How to Store and Reheat
- To store. Let the salmon cool before transferring it to an airtight container and refrigerating for up to 3 days. If possible, store the salmon and olive topping separately to preserve texture and freshness.
- To reheat. Place salmon in a baking dish and warm in a 300ºF oven just until heated through. For smaller portions, microwave briefly in short intervals just to take off the chill.
- This citrus salmon recipe is also delicious served cold or at room temperature, making it great for salads or grain bowls.
More Roasted Salmon Recipes
Miso-Maple Salmon
Garlic-Rosemary Citrus Slow Roasted Salmon
Roasted Salmon with Salsa Verde
Sheet Pan Salmon Dinner
If you try this Olive-Citrus Roasted Salmon, snap a photo and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates!
Olive-Citrus Slow Roasted Salmon
Equipment
- Large baking dish
Ingredients
- 2 navel oranges, divided
- 1 lemon
- 1 (1 1/2-lb.) skin-on salmon fillet
- 1/4 cup + 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/4 tsp. cracked black pepper
- 1/2 cup coarsely chopped Castelvetrano olives
- 2 Tbsp. minced shallots or red onion
- 1/4 cup finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh dill
- 1 tsp. Aleppo pepper flakes (or 1/4-1/2 tsp. crushed red pepper flakes)
Instructions
- Preheat oven to 300ºF.Slice one of the navel oranges and the lemon into thin slices and arrange in a large baking dish. Place salmon fillet over citrus slices and coat in 2 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. black pepper.Bake until the salmon is opaque around the edges and cooked through, about 25 to 30 minutes.
- Meanwhile, place olives, shallots, and Aleppo pepper flakes in a bowl. Zest and juice the remaining orange and add to the bowl (you should have ~2 tsp. zest and 3 Tbsp. orange juice), along with remaining 1/4 cup olive oil; stir to combine. Stir in the fresh parsley and dill and season with remaining 1/4 tsp. kosher salt.
- Once salmon is roasted, spoon olive-citrus mixture overtop and serve with rice, roasted potatoes, warm pita, or side(s) of choice.
Notes
- The citrus slices are not meant to be consumed after roasting, though you certainly can eat them, if desired. Their purpose it to help infuse the fish with extra fragrant, citrusy aroma while it roasts.
- To store. Let the salmon cool before transferring it to an airtight container and refrigerating for up to 3 days. If possible, store the salmon and olive topping separately to preserve texture and freshness.
- To reheat. Place salmon in a baking dish and warm in a 300ºF oven just until heated through. For smaller portions, microwave briefly in short intervals just to take off the chill.
- This citrus salmon recipe is also delicious served cold or at room temperature, making it great for salads or grain bowls.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is a fabulous recipe!! I made a bit extra of the olive/herb mixture and I used some delicious oranges from my tree. It definitely deserves 5 stars!
It was delicious! I made rice with sauteed shallots, aleppo pepper and orange rind as seasonings in it and served with a naked green salad. This was excellent and naturally dairy free and gluten free.
I had sockeye on hand so that’s what I used, other wise followed the directions exactly and it is was delicious. Felt fancy but so simple and fresh tasting. Thank you!
That Olive Citrus Slow-Roasted Salmon recipe sounds absolutely divine—the bright, complex flavors must make for an incredibly elegant and healthy meal