5 from 12 votes
Slow Roasted Salmon with Fennel and Orange
Slow Roasted Salmon with Fennel and Orange features coho salmon gently baked at low heat, topped with thinly sliced fennel, orange pieces, shallot, lemon zest and juice, honey, and fresh herbs. The citrus and herb mixture adds brightness and subtle sweetness to the tender, moist salmon. The low temperature roasting produces a profile with cooked edges and a medium center, retaining a vibrant color and delicate texture. This salmon pairs well with side dishes complementing its fresh, aromatic flavors.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
6
servings
Calories:
260 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 260
% 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.