Slow Roasted Salmon Citrus

This slow roasted salmon with citrus and fennel is one of my favorite dishes to serve when I want something elegant but low effort. The gentle cooking brings out the rich flavor of the salmon and keeps it tender and juicy. Paired with bright citrus, aromatic fennel and shallots, and a deeply flavorful marinade that does triple duty, this dish is a beautiful centerpiece for gatherings or a comforting weeknight dinner.

I first made this for a Sunday family lunch and now it’s a staple anytime we want a stunning salmon dish with no fuss.

Ingredients

• Fennel seeds: provide subtle licorice flavor and pair well with citrus
• Coriander seeds: add earthiness and brightness
• Fresh cilantro: brings freshness to the marinade
• Ginger: gives warmth and complexity
• Extra virgin olive oil: binds the marinade and adds richness
• Honey: balances acidity with a touch of sweetness
• Dijon mustard: adds tang and sharpness
• White wine vinegar: brightens the entire dish
• Orange: gives juice and zest for full citrus punch
• Kosher salt: enhances flavor and balances all ingredients
• Salmon fillet: is the centerpiece with tender texture and rich taste
• Oranges and blood orange: provide color and sweet acidity
• Fennel: offers subtle anise flavor and crispness when roasted
• Shallots: become mellow and caramelized in the oven

Step-by-Step Instructions

Make the Marinade:

Toast fennel and coriander seeds in a dry skillet over medium heat for about three minutes until aromatic then grind until just crushed and combine with cilantro ginger olive oil honey mustard vinegar orange zest and kosher salt in a bowl

Marinate the Salmon:

Place the salmon in a dish and spoon one third of the marinade over it letting it sit to absorb flavor while preparing the rest

Prepare the Base:

Slice one orange and lay the slices at the bottom of a baking dish then layer thinly sliced fennel and shallots over the orange and squeeze juice from another halved orange on top then season with salt and add another third of the marinade over the mixture

Initial Bake:

Bake the orange fennel shallot mixture at 325 degrees Fahrenheit for 15 minutes until just softened and fragrant

Add the Salmon:

Place the marinated salmon fillet on top of the roasted base and season lightly with salt then scatter thin slices of blood orange around the fish

Final Roast:

Return to the oven and roast for 25 to 35 minutes depending on the thickness of the salmon checking toward the earlier end for doneness when it flakes easily with a fork

Serve and Finish:

Break the salmon into large chunks serve with the roasted fennel and shallots and drizzle the remaining marinade over everything then finish with a sprinkle of flaky salt

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You Must Know

Naturally gluten free and dairy free
Perfect for elegant dinners or relaxed meals
Packed with healthy fats from salmon and olive oil
The scent of the fennel and citrus always reminds me of my grandmother’s kitchen where slow cooked dishes meant love and comfort every time

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days
Reheat gently in the oven at a low temperature to avoid drying out the salmon
Avoid microwaving as it can toughen the fish and lose the vibrant texture of the fennel

Ingredient Substitutions

Leeks can replace fennel if you prefer a milder flavor
Use ground coriander and fennel if whole seeds are unavailable but skip toasting
Fresh parsley is a good substitute for cilantro in the marinade

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Serving Suggestions

Serve with warm grains like farro or rice to soak up the juices
Add a side salad of arugula or bitter greens for contrast
Crusty bread works well to scoop up the caramelized citrus and marinade

Cultural Context

This dish draws on Mediterranean flavor traditions using citrus and fresh herbs with fish
Inspired by simple coastal meals where fresh catch meets vibrant garden flavors
It reminds me of traveling through southern Europe and tasting meals built around seasonal ingredients

Recipe FAQs

→ Can I use ground spices instead of whole fennel and coriander?

Yes, ground spices can be used in a pinch, but toasting whole seeds before grinding gives the dish a much deeper, more aromatic flavor.

→ What type of salmon works best for slow roasting?

Use a center-cut fillet with even thickness for the most consistent results. Wild-caught or sustainably farmed salmon both work well.

→ How do I know when the salmon is done?

Check for doneness around the 25-minute mark. The salmon should flake easily with a fork and appear opaque throughout.

→ What can I serve with citrus roasted salmon?

Try pairing it with farro, rice, or orzo. These grains absorb the citrusy juices beautifully and make the meal more filling.

→ Can I prepare the marinade ahead of time?

Absolutely. You can mix the marinade a day in advance and store it in the fridge. Just be sure to whisk before using.

→ What if I don’t like fennel?

If fennel isn’t your favorite, substitute with sliced leeks for a milder, onion-like flavor that still complements the citrus beautifully.