Description
This Slow Roasted Salmon with Citrus and Capers is a flavorful and tender dish perfect for a healthy and elegant meal. The salmon is slow baked at a low temperature with a zesty blend of orange and lemon slices, capers, garlic, shallots, and a hint of Aleppo pepper. Finished with buttery richness and olive oil, this recipe promises a moist, flaky texture with vibrant citrus notes and a subtle spicy kick. Ideal for any occasion, it's both simple to prepare and impressive to serve.
Ingredients
Salmon and Citrus
- 1 pound salmon filet (1-inch thick, pin bones removed, skin on or skinless)
- 1 orange (half thinly sliced, half juiced)
- 1 lemon (half thinly sliced, half juiced)
Vegetables and Aromatics
- 5 garlic cloves (thinly sliced)
- 1 medium-sized shallot (thinly sliced)
Seasonings and Fats
- Capers and caper juice (to taste)
- Pinch of Aleppo pepper, gochugaru, or chili flakes (omit for no spice)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1/4 cup extra-virgin olive oil (plus 1/2 tablespoon for baking tray and 1/2 tablespoon for topping salmon)
- 2 tablespoons unsalted butter (cold and cubed, optional)
Instructions
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit to ensure a slow and gentle cooking process perfect for tender salmon.
- Prepare Citrus Mixture: In a medium bowl, combine thinly sliced garlic and shallots (reserving a few slices for the baking tray), capers and caper juice, salt, pepper, olive oil, Aleppo pepper (or alternative chili flakes), and the juice from the orange and lemon. Toss gently to combine all flavors.
- Prepare Baking Tray: Line a baking dish or rimmed baking sheet with parchment paper. Spread half of the lemon and orange slices on the bottom, along with the reserved garlic and shallots. Drizzle with half a tablespoon of olive oil, sprinkle a little Aleppo pepper, salt, and pepper to season.
- Assemble Salmon: Place the salmon filet skin-side down on top of the citrus bed. Season the top of the salmon with Aleppo pepper, salt, pepper, and drizzle with half a tablespoon of olive oil. Top with the remaining lemon and orange slices. Pour the citrus-caper mixture evenly around and over the salmon. Finish by distributing the cold cubed butter on top (optional).
- Slow Roast: Place the baking dish in the preheated oven. Bake the salmon for 25 to 35 minutes until it reaches your desired doneness. Use an instant-read thermometer to ensure the internal temperature reads between 125°F for medium-rare and 145°F for well done.
- Serve: Remove the salmon from the oven and let it rest briefly. Flake apart or slice into filets and serve immediately with your favorite sides or salads for a delightful meal.
Notes
- For a milder flavor, omit the Aleppo pepper or chili flakes.
- Using skin-on salmon helps keep the fish moist during roasting but can be removed after cooking if preferred.
- You can substitute butter with a dairy-free alternative to make this recipe dairy-free.
- Check the salmon at 25 minutes to avoid overcooking, as ovens may vary.
- This recipe works great with other citrus fruits like lime or grapefruit for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
