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Slow-Roasted Citrus Salmon or Halibut With Herb Salad

Alison Roman / The New York Times

HOF note: We love this method of preparing fish and use it with many other types of fish (halibut, sea trout, steelhead, cod). The citrus and herbs we use depend on what we have on hand. In short, we don’t measure much, but use less olive oil and use herbs to suit our fancy. 


1 (1½ pound) piece of skinless salmon fillet (or halibut or cod)

 Kosher salt and freshly ground pepper

2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice

1 blood orange, mandarin orange or regular orange, thinly sliced

6 sprigs thyme, rosemary, oregano or marjoram 

1½ cups olive oil

2 cups fresh herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem

Flaky sea salt


Heat oven to 300°. 


Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, oranges; and thyme, rosemary, oregano or marjoram.


Drizzle everything with olive oil and bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.


Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside fish.


Serves 4 to 6

Printable version

Original recipe

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