Slow-Roasted Salmon with Orange and Herbs
In short: A whole side of salmon roasted low and slow under orange slices, fennel seed and herbs until silky and flaky. Easy for guests, good warm or cold. It takes about 50 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Roasting salmon at a low temperature cooks it evenly from edge to center, so there is no dry outer layer. A whole side with orange slices and herbs looks impressive but needs very little work: it goes in the oven and you leave it alone. The fish comes out soft and moist, lightly scented with citrus and fennel. Serve it warm with potatoes, or cold the next day on a platter.
Instructions
- Heat the oven to 120°C (250°F). Line a large baking sheet with parchment paper and set the salmon on it, skin side down.
- Brush the salmon with the oil and season evenly with the salt, pepper and crushed fennel seeds.
- Scatter the shallots over the fish, then layer on the orange and lemon slices and the herb sprigs. Pour the orange juice around the fish, not over it.
- Roast for 30 to 40 minutes, depending on thickness. The fish is ready when it turns opaque, flakes easily and reads 63°C (145°F) at the thickest part. It will look pale and soft, not browned.
- Let the salmon rest on the tray for 5 minutes. Slide a wide spatula under the flesh, leaving the skin behind if you like, and move it to a platter.
- Spoon the pan juices over the fish and serve warm, or cool and chill for up to 2 days.
Tips
- Ask the fishmonger to remove the pin bones, or run your fingers along the center line and pull out any you feel with clean tweezers.
- In winter, blood oranges give the pan juices a pretty pink color. For light browning, finish the fish under the broiler for 2 minutes.
Questions and answers
Why roast salmon at such a low temperature?
Gentle heat cooks the proteins slowly, so the fish stays moist and leaks very little of the white albumin. The flesh turns buttery rather than firm.
Can I serve slow-roasted salmon cold?
Yes. Cool it, cover it and chill for up to 2 days. It is excellent with potato salad, on bread or flaked into salads.
How do I know it is done at a low temperature?
Low heat does not brown the fish, so use a thermometer and look for 63°C (145°F) at the thickest part. The flesh should also flake easily and look opaque.
How long does it take to make Slow-Roasted Salmon with Orange and Herbs?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Slow-Roasted Salmon with Orange and Herbs?
About 400 kcal per serving, with 34 g of protein, 6 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 6 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
