Slow Salmon with Citrus and Herb Salad

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Alison Roman

Cook Time

20 to 25 minutes

Rating

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Ingredients

4-6 servings

1 (1½-pound) piece of skinless salmon (skinless halibut or cod work well here, too)
Kosher salt and freshly ground black pepper
2 lemons, Meyer or regular, thinly sliced
1 blood orange, mandarin, or regular orange, thinly sliced
6 sprigs fresh thyme, rosemary, oregano, or marjoram (optional)
1½ cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
1 tablespoon fresh lemon juice
Flaky sea salt

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Preparation

Inline ingredients (beta)

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Step 1

Preheat the oven to 300°F.

Step 2

Season the salmon with kosher salt and pepper on both sides and place it in a large baking dish (a rimmed baking sheet will also work in a pinch, although the salmon will not quite be submerged) with the sliced lemons, oranges, and herb sprigs, if using.

Step 3

Drizzle the olive oil over everything and place the baking dish in the oven. Cook the salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.

Step 4

Toss the herbs with the lemon juice and flaky sea salt, and serve with your perfect salmon.

Chef’s notes

You can flavor the oil with whatever you fancy:

spices, herbs, citrus, chiles.

This method is by far the most delicious, easy, and customizable way to cook any large piece of fish.

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Skill Level

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Slow Salmon with Citrus and Herb Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

More recipes by Alison Roman