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.
Servings: 4 to 5 people
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
- 3/4 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!