Slow Roasted Salmon Citrus (Printable Version)
Juicy slow roasted salmon infused with citrus, fennel, and coriander for bold, fresh flavor.
# Everything You’ll Need:
→ For the marinade
01 -
1 tbsp fennel seeds
02 -
1 tbsp coriander seeds
03 -
1/4 cup chopped fresh cilantro
04 -
1 tbsp grated fresh ginger
05 -
1/3 cup extra virgin olive oil
06 -
1 tbsp honey
07 -
2 tsp Dijon mustard
08 -
2 tbsp white wine vinegar
09 -
Zest and juice of 1 orange
10 -
1 tsp kosher salt
→ For the salmon and vegetables
11 -
1.5 to 2 lb skin-on salmon fillet
12 -
2 oranges, sliced (1 blood orange optional)
13 -
1 bulb fennel, thinly sliced
14 -
2 shallots, thinly sliced
15 -
Flaky sea salt, for finishing
# Steps to Cook:
01 -
Toast fennel and coriander seeds in a dry skillet over medium heat for about 3 minutes until fragrant. Let cool and grind using a mortar and pestle or spice grinder.
02 -
In a bowl, combine ground seeds, chopped cilantro, grated ginger, olive oil, honey, Dijon, vinegar, orange zest and juice, and kosher salt. Stir until well mixed.
03 -
Place salmon in a dish and pour 1/3 of the marinade over it. Let it rest while preparing vegetables.
04 -
Slice 1 orange and arrange in a baking dish. Layer fennel and shallots over orange slices. Squeeze juice from remaining orange half over the top, season with salt, and spoon another 1/3 of marinade over vegetables.
05 -
Preheat oven to 325ºF. Bake the vegetable mixture for 15 minutes.
06 -
Remove dish from oven. Place salmon on top, season lightly with salt, and scatter blood orange slices around. Return to oven and bake for 25–35 minutes, depending on salmon thickness.
07 -
Remove from oven. Flake salmon slightly and serve over fennel and shallots. Drizzle with remaining marinade and finish with flaky salt.
# Extra Suggestions:
01 -
For best flavor, toast and grind whole spices just before using.
02 -
Use a mandoline for ultra-thin fennel slices to ensure even roasting.
03 -
Cooking time varies by salmon thickness—begin checking around 25 minutes.