Name: Slow Roasted Salmon with Citrus & Fennel
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 1/2 tsps fennel seeds; 1 1/2 tsps coriander seeds; 1/4 cup finely chopped fresh cilantro; 1 tsp minced ginger (fresh); 1/3 cup extra virgin olive oil; 2 tsp honey; 1 1/2 tsp dijon mustard; 1 tsp white wine vinegar; 1 tbsp fresh orange juice; 1/2 tsp kosher salt; 1 1/4 lb salmon fillet (skin removed, center cut prefer); 2 oranges, divided; 1 bulb fennel, cored and thinly sliced (fronds reserved for garnish, optional); 4 shallots, thinly sliced; 1 blood orange

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Looking for a delicious way to enjoy salmon? If you haven’t tried slow roasting salmon yet, I hope this inspires you. Slow roasting salmon in the oven results in juicy salmon that is almost impossible to overcook. Combine the slow roasting salmon method with lots of citrus and fennel and you have one gorgeous and flavourful salmon. This salmon with citrus is so fresh tasting and it’s packed with flavour thanks to a fennel, coriander and orange zest infused marinade. The marinade here pulls triple duty acting as a marinade for the salmon, veggies and as a topper after everything is cooked. This dish is great for serving family style on a platter to family, guests and friends.

salmon with citrus on a platter with fennel.

Ingredients

Here’s everything you’ll need to make this citrus salmon marinade.

And here’s what you’ll need for the rest of the dish:

salmon fillet
oranges and blood orange
fennel
shallots

How to Make This Oven Baked Salmon with Citrus

In a small nonstick skillet, over medium heat, toast the whole fennel and coriander seeds, tossing and shaking the pan often, just until fragrant, about three minutes. Remove and crush in a mortar and pestle, or use a coffee grinder to pulse until just ground.

Add the seeds to a bowl along with all other marinade ingredients from the cilantro through to the salt. Mix well to combine.

Preheat the oven to 325ºF.

Place the salmon in a baking dish or a bowl. Pour about 1/3 of the marinade mixture over the salmon and let sit while you prepare the rest.

Slice one orange and place in the bottom of a baking dish. Cut the other orange in half and set aside.

Place the fennel slices and shallots on top of the orange slices. Squeeze the juice from the cut orange over top of the fennel/shallots and then season with a good pinch of salt. Dollop about 1/3 of the marinade mixture over top.

fennel and orange in baking dish with marinade.

Transfer to the oven and bake for 15 minutes.

Remove the baking dish and place the salmon on top, season with a small pinch of salt.

salmon on top of fennel with blood orange slices.

Thinly slice the blood orange and scatter around the salmon. Transfer to the oven and bake for 25 to 35 minutes, until cooked through to your liking, depending on thickness. See notes.

Remove the baking dish and lightly break apart the salmon. Serve the fennel/shallot mixture with the salmon pieces. Drizzle the remaining marinade over top and season with flaky salt. Enjoy!

Tips

Use a mandoline: if you really want to get thin slices from the fennel, use a mandoline to do so. This also makes things easier in term of prepping. I have this mandoline at home and it’s great!
Toast the whole spice: whole spices like fennel and coriander used in this recipe will taste best when lightly toasted to bring out their flavour more. Heat brings out the volatile oils in spices which means a bolder flavour that’s also more complex. After they’re toasted, it’s easy to grind them with either a mortar and pestle or a coffee grinder with just a few pulses. It only takes an extra five minutes and is definitely worth it.
Watch the timing: depending on the thickness of the salmon you’re using and how you like it cooked, be sure to start checking on the salmon on the lower end and once it starts to flake easily, it’s done.

Substitutions

No fennel: if you can’t have fennel (or don’t like it), try this with sliced leeks instead.
Whole spices: if you want to use ground spices that should work the same, however, the flavour won’t be the exact same because of not toasting beforehand.
Cilantro: use fresh parsley instead.

How to Serve

This slow baked salmon with citrus tastes best when served fresh, while still warm from the oven.

Serving this salmon with oranges and fennel is even better when served with a grain like cooked farro, rice or orzo. This helps to make it slightly more filling too.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly).

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mandoline:

I love using a mandoline in the kitchen, specifically, this one. It saves me lots of time and does a better job than I do getting things sliced nice and thin.

This recipe was loosely inspired by Carolina Gelen’s orange chicken roast with fennel, which is so delicious, you should definitely try it!

Other Salmon Recipes to try

Are you ready to make this? Let’s get to it!

If you make this salmon with citrus and fennel please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!‍

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