Garlic-Rosemary Citrus Slow Roasted Salmon

This slow-roasted salmon is incredibly fragrant with notes of rosemary, garlic, and citrus. This simple method of slow roasting salmon in olive oil creates juicy, perfectly cooked fish every time.

If you're looking to impress at your next dinner party, keep this recipe in your back pocket.

Slowly roasting salmon in a shallow pool of olive oil is my preferred method of cooking fish for two reasons:

1. It makes it nearly impossible to overcook the fish.
2. You can flavor the olive oil with any of herbs, aromatics, and spices you like, which then flavors the fish.

Basically, the oil acts as a flavor incubator, helping to infuse each bite with savory goodness.

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.

As far as serving, the possibilities are endless. I love serving slow roasted salmon with a punchy herb salad.

Alternatively, you can serve it over a salad, on a bagel, or simply over steamy sushi rice.

How to Make Slow-Roasted Salmon

This recipe calls for minimal ingredients, yet delivers big flavor.

Store leftover salmon in the remaining oil, which will keep it from drying out.

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 since it's so lean. You really want a fattier fish, such as Atlantic or King salmon.
• Olive Oil: Since you need ¾ cup of olive oil, I suggest using a lesser expensive variety. Keep your good quality oil for drizzling over salads and making dressings.
• Citrus: You need 1 naval or blood orange.
• Lemon: One whole lemon infuses the salmon with bright, citrus-y acidity. 
• Rosemary: You need 3 sprigs of fresh rosemary, which infuse the oil with woodsy, floral notes.
• Garlic: 5 whole cloves of garlic ensure the oil is sufficiently aromatic.

The Directions

Step 1: Prepare Salmon

Preheat oven to 300ºF.

Pat salmon dry with a paper towel and season evenly with salt and pepper.

Step 2: Slow Roast Salmon

Arrange orange and lemon slices in a baking pan.

Place the flat side of a chef's knife over garlic clove and lightly smash it to break open garlic. Arrange garlic cloves around perimeter of pan.

Place salmon fillet in the pan over the orange and citrus. Place rosemary sprigs on top and drizzle the whole thing in olive oil. Bake for 30 to 35 minutes for medium-rare to medium doneness.

How to Serve Slow-Roasted Salmon

• Herb Salad: Prepare a zippy herb salad with fresh parsley, dill, shallots, a squeeze of lemon juice, olive oil, and salt.
• Bagel: Arrange flaked salmon over a toasted bagel with cream cheese.
• Greens Salad: Serve chunks of salmon over your favorite green salad.
• Rice: Cook a pot of sticky sushi rice to serve alongside salmon.

How Long to Slow Roast Salmon

• In general, a large (1.5 lb.) fillet of salmon bakes at 300 degrees F for 30 to 35 mins.
• The cooking time can be several minutes longer or shorter depending upon the thickness of your piece of salmon.
• One sign of doneness is when a fork can insert into the thickest part of the fish with little resistance. Also, when the flesh separates easily from the skin, and just begins to flake when you poke into it.
• If you have an instant-read thermometer, it should register at 120-125° F. 

Storage Tips:

• To Store: Store leftover salmon in the remaining oil, which will keep it from drying out. Refrigerate for up to 3 days.
• Rewarm: Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!

More Healthy Salmon Dinner Recipes:

Salmon Sushi Bowls

Sheet Pan Salmon and Potatoes with Caper Chimichurri

Honey-Harissa Baked Salmon with Dill Rice

Whether you need a healthy weeknight dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this salmon recipe is for you.

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

Garlic-Rosemary Citrus Slow-Roasted Salmon

This slow-roasted salmon is incredibly fragrant with notes of rosemary, garlic, and citrus. This simple method of roasting salmon in olive oil creates juicy, perfectly cooked fish every time.

5 from 3 votes

Print Pin Rate

Course: Dinner, Entree

Cuisine: American

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 to 5 people

Author: Jamie Vespa MS, RD

Equipment

• ▢
  3-qt. shallow baking dish

Ingredients

• ▢ 1 (1.5 lb.) center-cut salmon fillet (I suggest Atlantic or King salmon)
• ▢ Sea salt and cracked black pepper
• ▢ 1 naval orange, thinly sliced
• ▢ 1 lemon, thinly sliced
• ▢ 5 whole garlic cloves, peeled
• ▢ 3 sprigs fresh rosemary
• ▢ ¾ cup extra-virgin olive oil

Instructions

• Preheat oven to 300ºF.

  Pat salmon dry with a paper towel and season generously with salt and pepper.

  Arrange orange and lemon slices in a shallow 3-qt. baking dish.
• Place the flat side of a chef's knife over each garlic clove and lightly smash with the heel of your hand to break open garlic. Arrange garlic cloves around perimeter of pan.

  Place salmon fillet in the center of pan over the citrus and garlic. Place rosemary sprigs on top and drizzle the whole thing with olive oil. Bake for 30 to 35 minutes for medium-rare to medium doneness.
• Remove citrus slices, garlic, and rosemary from oil when ready to serve. Drizzle each serving of salmon with a little of the infused oil. See notes for serving suggestions.

Notes

• Serve: I love serving this salmon with a punchy herb salad (fresh parsley, chopped dill, and thinly sliced shallots tossed in lemon juice and EVOO with a pinch of salt.) Alternatively, you can serve it with a green salad, over rice, or on a cream cheese-smeared bagel (lox style). 
• Store: Store leftover salmon in the remaining oil, which will keep it from drying out. Refrigerate for up to 3 days.
• Rewarm: Salmon can gently rewarmed in a 300ºF oven, or in the microwave. I actually prefer it chilled or closer to room temperature, though!

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