If you spot me at the seafood department at a market, I'm probably buying salmon. I usually have salmon on the menu once a week because there are so many ways to dress it up or down. Recently, I discovered the wonders of slow cooking this wonderful fish. By slow cooking salmon, it becomes oh-so-tender, almost like braising meat. Combine it with a delicious marinade and you really can't go wrong. Since we are still in the citrus season, I decided to incorporate fruits into the mix to create this slow roasted citrus salmon. It's healthy, it's easy to make, and most importantly, it tastes fabulous.
Slow Roasted Citrus Salmon
- 1 lb salmon
- salt and pepper
- ¼ cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon honey
- 2 tablespoon shallots minced
- 1 teaspoon garlic minced
- ½ orange
- 1 tablespoon oil
- ¼ cup fresh dill
- Preheat oven to 275 degrees.
- Season salmon with salt and pepper. Combine ¼ cup fresh orange juice with ¼ cup lemon juice, 2 tablespoon olive oil, 1 tablespoon whole grain mustard, 1 tablespoon honey, 2 tablespoon minced shallots, and 1 teaspoon minced garlic. Pour half of the marinade on the salmon, reserving the other half. Marinate the salmon for 20 minutes.
- Place the salmon in a baking dish and roast with the skin side down for 40-50 minutes.
- Meanwhile, slice ½ an orange paper-thin. Heat 1 tablespoon oil in a saute and pan and arrange the orange slices in one even layer. Cook over medium-high heat until caramelized. Flip the orange slices and caramelize on the other side. Remove from heat and set aside.
- Remove the salmon from the oven. Pour the reserved marinade on top and garnish with the caramelized orange and fresh dill. Serve immediately.
**Helpful tips and common mistakes
As far as recipes go, this slow roasted citrus salmon is an easy one. Yet another reason why I love salmon, it's always pretty easy to make!
Marinate the salmon in the wonderful mixture of orange juice, lemon juice, garlic, olive oil, honey, shallots, and mustard, reserving the other half for later. Unlike pork, chicken or beef, seafood doesn't need to marinate for that long because the flesh is much more delicate. If you were to marinate the salmon overnight, the acid from the orange and lemon can cook the seafood!
When the salmon is ready, pop it in the oven at 275 for about 40-50 minutes. We're going low and slow here people. Check the fish after 40 minutes to see if it's ready. If your filet is particularly thick, it could be done sooner. To check if it's ready, gently flake the flesh with a fork. The salmon should easily fall apart when it's done.
While the salmon is cooking, caramelize the orange. Since orange has a thick membrane, slice it as thinly as possible. Heat a saute pan and cook the orange slices until they are browned on both sides. Keep an eye on the orange because it can easily go from caramelized to burned. By cooking the fruit, we are releasing the natural sugars and making the orange even sweeter.
Finish the slow roasted citrus salmon with the remaining marinade and finish with fresh basil and the caramelized orange slices. Serve this wonderful fish with rice pilaf and roasted vegetables for one balanced healthy meal.
For more salmon inspiration check out this Hawaiian style salmon!
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