Slow Roasted Salmon with Fennel and Orange
User Reviews
5
Slow Roasted Salmon with Fennel and Orange
Description
This recipe slow roasts a 1.5-pound piece of coho salmon at 200°F, allowing gradual cooking that keeps the flesh tender and moist. The salmon is placed skin-side down on parchment-lined baking sheet and brushed with olive oil. A topping made from thinly sliced fennel, orange slices and juice, shallot, lemon zest and juice, honey, and fresh herbs such as basil or dill envelops the salmon, contributing aroma, citrus brightness, and mild sweetness. The seasoning finishes with kosher salt and cracked black pepper to enhance the flavor.
The roasting time ranges from 30 to 45 minutes depending on thickness and desired doneness, aiming for slightly well-done edges and a medium center with an internal temperature around 125°F. The salmon is noted to retain an orange color due to this method, appearing less cooked visually though safe and tender. The topping can be saved and repurposed as a leftover side salad. This preparation emphasizes subtle flavor layers and moist texture, suitable as a main course for dinners or gatherings.
Selection tips recommend sockeye, coho, or king salmon for their flavor and fat content, with king salmon being particularly rich and moist. Storing leftover topping separately allows enjoyment as a fresh salad addition beyond the initial meal.
Ingredients
- 1 ½ pound coho salmon sockeye and king salmon also work
- 3 tablespoons extra-virgin olive oil
- 1 orange
- 1 fennel bulb halved and thinly sliced, reserving some fronds
- 1 shallot thinly sliced
- ½ lemon zested and juiced
- 2 teaspoons honey
- ½ cup basil or tarragon, dill, or mint, fresh chopped
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly cracked
Instructions
- Preheat the oven to 200°F (93°C), and set a rack in the middle of the oven. Place the salmon on a parchment-lined baking sheet (skin side down), then brush the top with ½ tablespoon olive oil.
- Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.
- In a medium bowl, add the remaining 2 ½ tablespoons of olive oil, sliced fennel, orange pieces and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper. You can also add some fennel fronds if you'd like. Gently stir to combine.
- Add the orange fennel mixture to the top of the salmon. Roast the salmon for 30-45 minutes, depending on the thickness of the fish and how "done" you like it. I prefer the edges to be more "well done" and the center more "medium" (about 125°F/52°C). Note that the color will remain more vibrant orange than other baked salmon recipes, looking under-cooked, though it's not.
- Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.
Notes
- Choice of sockeye, coho, or king salmon impacts flavor and moisture; king salmon offers highest fat and moistness.
- Reserved fennel and orange topping can be refrigerated and served as a side salad later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 267mg | 11% |
| Potassium | 814mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 25mg | 28% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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