Best 3 Slow Roasted Salmon With Fennel Citrus And Chiles Recipes

**Slow-Roasted Salmon with Fennel, Citrus, and Chiles: A Mediterranean Masterpiece**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our exquisite slow-roasted salmon recipe. This dish is a symphony of flavors, where the delicate taste of salmon harmonizes with the aromatic essence of fennel, the brightness of citrus, and the subtle heat of chiles. Prepare to tantalize your taste buds with every bite as you savor this masterpiece, perfect for a special occasion or a delightful weeknight dinner. Explore variations of this recipe, including a zesty lemon-herb sauce, a tangy orange-ginger glaze, and a vibrant salsa verde, each adding a unique twist to the classic combination. Dive into the culinary adventure and discover the perfect slow-roasted salmon recipe that suits your palate and brings joy to your table.

Let's cook with our recipes!

ROASTED SALMON WITH FENNEL AND LIME

Roasted Salmon With Fennel and Lime image

Fennel is used several ways to flavor these tender fillets of slow-roasted salmon. The seeds are mixed with lime zest and salt to rub all over the fish before cooking, which perfumes it through and through. Then a shaved fennel bulb is used two ways, both roasted in the pan beneath the fillets and tossed with lime juice into a crunchy, slawlike salad to serve on the side. Elegant yet supremely simple, this is fast enough for a weeknight but special enough to share with friends.

Provided by Melissa Clark

Categories dinner, easy, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 limes
1 teaspoon fennel seeds, lightly crushed using a mortar and pestle or the flat side of a knife
Kosher salt and freshly ground black pepper
4 (6- to 8-ounce) skinless salmon fillets
1 large fennel bulb with fronds
Extra-virgin olive oil, for drizzling
6 fresh marjoram or thyme sprigs
Flaky sea salt, for serving

Steps:

Heat oven to 325 degrees. Finely grate the zest from 1 lime into a small bowl, and set aside the zested lime. Add fennel seeds, 1/2 teaspoon kosher salt and 1/2 teaspoon pepper to the bowl and toss to combine. Sprinkle mixture all over salmon.
Meanwhile, remove the fennel fronds from the bulb and chop up enough to make 1/4 cup. Trim fennel bulb, discarding stalks, and slice bulb thinly using a mandoline or a sharp knife. Spread half the fennel slices in a baking dish in an even layer and drizzle with oil. Arrange salmon on top.
Slice the whole, unzested lime into thin rounds and lay the slices on top of the salmon. Tuck marjoram around the salmon and drizzle salmon generously with more olive oil.
Roast until salmon is just cooked through, 15 to 20 minutes. (Thinner fillets may take less time, so start checking for doneness at 10 minutes.)
Meanwhile, toss chopped fennel fronds and remaining fennel slices with a pinch of salt in a medium bowl. Juice the zested lime and add some of the juice to the fennel, to taste. Drizzle the sliced fennel with olive oil and set aside to serve with the salmon.
When the salmon is done, drizzle it with more lime juice and sprinkle with flaky salt. Serve with the fennel salad on top, and the roast fennel on the side, if you like.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 723 milligrams, Sugar 3 grams

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Slow-Roasted Citrus Salmon With Herb Salad image

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Provided by Alison Roman

Categories weekday, weeknight, seafood, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
Kosher salt and black 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 (optional)
1 1/2 cups olive oil
2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt, for serving

Steps:

Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams

SLOW-ROASTED SALMON

Slow-Roasted Salmon image

We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 5

Ingredients

1 plum tomato, finely chopped
1/2 seedless orange, with rind, finely chopped
1 tablespoon Sambal Oelek chile paste
6 (6-ounce) wild salmon fillets
Coarse salt

Steps:

Preheat oven to 250 degrees.
Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
Choose the right salmon: Look for a salmon fillet that is fresh and has a vibrant pink color. Avoid fillets that are dull or have brown spots.
Roast the salmon at a high temperature: This will help to create a crispy skin and a tender, flaky interior.
Use a flavorful marinade: The marinade will help to infuse the salmon with flavor. Be sure to let the salmon marinate for at least 30 minutes, or up to overnight.
Roast the salmon on a bed of vegetables: This will help to keep the salmon moist and prevent it from sticking to the pan.
Serve the salmon with a simple sauce: A lemon-butter sauce or a citrus vinaigrette are both great options.

Conclusion:

Slow-roasted salmon is a delicious and healthy meal that is perfect for any occasion. By following these tips, you can create a perfectly cooked salmon that is sure to impress your guests.