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Slow-Roasted Salmon with Fennel, Citrus, and Chiles

 

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

Ingredients

6 SERVINGS

1

medium fennel bulb, thinly sliced

1

blood or navel orange, very thinly sliced, seeds removed

1

Meyer or regular lemon, very thinly sliced, seeds removed

1

red Fresno chile or jalapeño, with seeds, thinly sliced

4

sprigs dill, plus more for serving

Kosher salt and coarsely ground black pepper

1

2-lb. skinless salmon fillet, preferably center-cut

¾

cup olive oil

Flaky sea salt (such as Maldon)

Preparation

ALSO TRY IT WITH:

Step 1

Cod, halibut, John Dory, or turbot fillets

INSTRUCTIONS

Step 2

Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Step 3

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Step 4

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.



Reviews (26)

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  • My husband and I love this dish! We've made it 3 times in a matter of 4 weeks. It is so fresh and rich all at once. I thought we'd want something to go with it, but it is a totally satisfying meal on its own. We didn't have blood orange, used regular. We didn't have dill, used some of the fennel fronds. My one recommendation is to use a mandolin, if you have one. I think using a mandolin on the thinnest setting probably makes a difference with the citrus rinds being cooked, and it definitely makes this a really fast recipe. We just have the inexpensive OXO mandolin, and it makes this recipe a breeze. I don't think we use the full amount of oil, and I do put the citrus/fennel both below and above the salmon. It is SO delicious. I really didn't know you could eat so much (or any) citrus rind, so this has been a revelation. Try it!

    • LAURA

    • TEXAS

    • 2/6/2021

  • I like salmon, and my husband typically does not. I came across this recipe and it is definitely a keeper- we loved it! The salmon is succulent and the slow roasting brought out all of the flavors in a truly scrumptious way. The best part is that it's super easy; the most time consuming part was slicing the fennel, orange and lemon. I would recommend using salmon fillets with the skin removed. I got my salmon from the fish market with the skin on, so I wound up spending some time carefully removing it It was worth it and 2 lbs weasily feeds 5 people.

    • MELISSA E

    • LEESBURG, VA

    • 12/16/2020

  • Pretty solid salmon recipe. The flavors weren’t as strong as I was anticipating, however, it really is a beautiful dish and is very easy to make. I think next time I will split the citrus/fennel/Chile between below and on top of the salmon before roasting.

    • DETROIT, MI

    • 9/29/2020

  • I LOVE this one - super easy for a weeknight, but it feels fancy too. Whenever I discover that my grocer has blood oranges on sale, that's my cue to head to the seafood department to pick up salmon ... and whatever I may have had planned for dinner tonight can wait until tomorrow. This recipe is ALWAYS on the proverbial back burner of my mind.

    • SANDRA SZILASI

    • NJ

    • 4/28/2020

  • I love it! This is going to be a keeper for me. Minimal steps and great results! I removed orange and lemon skin and just sliced the flesh - that helped because it didn't have a bitter taste /aftertaste Didn't have fennel so I used red onions (saw someone did that too) it worked great! Sliced some bird eye chilies in half and added garlic slices too.

    • WHATAREYOUEATING

    • CANADA

    • 4/14/2020

  • I love the technique of slow roasting salmon in lots of olive oil, but I think there are better variants out there (including on BA.com). This one was quite mild, as other reviews have stated, so make sure to use plenty of salt (at least 1.5 tsp).

    • ANONYMOUS

    • NEW YORK

    • 3/5/2020

  • This recipe is fantastic! I made it for a large group and everyone raved about it. We enjoyed it so much I made it again the next evening. The citrus is so bright and the Jalapeño added a nice kick. This is definitely going into my favorite recipes.

    • ZBONI

    • CHAPEL HILL

    • 12/2/2019

  • This was a big, big hit.. we absolutely loved it. The citrus may have been bitter to some and I noticed some people were not a fan of the dill sprigs but they still loved it. The salmon was melt in your mouth delicious. I am going to experiment with shrimp tonight in a skillet versus the slow bake of the salmon. The flavors were that good.

    • MKILFOYLE

    • FLORIDA

    • 6/28/2019

  • Great dish, super easy. I subbed cod loins because my grocery store didn't have any skin off salmon. I shaved the citrus and fennel super thin with a mandolin. I also shaved some garlic with it. I used a jalepeno, but the heat of the chile really cooked out, I wish I would've had some more heat. I think salting the veg heavily is key to ensuring sweetness. My dish didn't end up being too bitter, but with the citrus rind, it was on the bitter end, but I love that. I used the fennel fronds to make like a salsa verde that I topped the fish with - I added lemon juice/zest, salt, olive oil, jalepeno, garlic, parmesan, and pistachios. It was really tasty! Served with black rice.

    • TYLER KNOCHEL

    • LAFAYETTE, IN

    • 3/7/2019

  • Made this for the first time this evening and it's definitely a keeper. Absolutely delicious! I generally like food that is highly spiced and flavoured but the delicate flavours of this dish made a fabulous change - and I had my heat hit from the chillies anyway. I suspect that the bitterness some people encountered may have come from not slicing the orange and lemon thinly enough. I did as someone suggested and gave the fennel a pre-blast at 180C for about 10 minutes and it came out perfectly cooked at the end. I had to cut the oil back drastically, because I'm too weak-willed to leave it in the dish - and my hips can't take it anymore :-) I don't think it had a detrimental effect, although for extra oily flavour I did add a few drops of black olive oil. Overall, a great success...and, sadly, not a scrap of leftovers :-(

    • ELYSS

    • UK

    • 3/5/2019

  • Lovely flavours that were somewhat too subdued for our taste, though I had to sub regular oranges for blood oranges. I cut back on a lot of the oil to reduce calories, which may have been my mistake. Also, I put it under the fan/broiler to get the skin crispy on top. It worked great but 30 minutes at the recommended temperature was well done in my books (though it was still nice and moist. Fillet was about 1-1/4 inch thick). Next time I'd also be tempted to either blanch the fennel first or put all veg in the oven at a higher temp for a 10-15 minute head start (to carmelize the fennel a bit), then add the citrus, a bit of butter, then the salmon on top. Black olives and toasted pine nuts may be a nice, added touch. I served with steamed snow peas and scattered the fennel fronds over top along with some of the juices (there wasn't much). My wife said she preferred it to pan fried salmon and it certainly didn't smell up the kitchen as much.

    • K_ILIAD

    • SINGAPORE

    • 2/20/2019

  • This is a BEAUTIFUL recipe to make if you are hosting a dinner party. Its super easy and presents beautifully. I have never slow roasted salmon and the texture was perfect. I would absolutely make this again. I used the reccomended blood oranges and meyer lemons, but will try it again with normal oranges and lemons to see if it makes a huge difference in the future.

    • BOSTONJULES44

    • BOSTON, MA

    • 2/19/2019

  • I'd like to try this but am worried about the 'bitter' reviews. Any tips on how to avoid this?

    • ANONYMOUS

    • BOSTON

    • 2/13/2019

  • Is this 275F or Celsius? Thanks

    • ANONYMOUS

    • UK

    • 2/4/2019

  • Turned out very soft, buttery, mild but tangy and delicious. Only change I would make is removing the rinds from the citrus so it can more easily be eaten with the fish.

    • RAEROOT

    • EUGENE, OREGON

    • 1/31/2019

  • Substitutions based upon what I had: Filleted Trout for the Dalmon, Sriracha Sauce mixed with the oil for the fresh Chile peppers, Red Grapefruit for the lemon and orange and Thai Basil instead of Dill. Flavor profile is, of course altered, but the technique was the same. This was a great success and visually very appealing.

    • LIPSTICKLIBRARIAN

    • VANCOUVE, BC CANADA

    • 10/12/2018

  • This was amazing. We made it for guests and everyone was impressed, including me. It was also delicious cold for lunch the next day!

    • PSEUDOAMAZON

    • OREGON

    • 4/6/2018

  • The idea behind this recipe is so very nearly there (like almost all BA recipes), however, I tried it and the verdict is that the salmon was cooked pretty perfectly although, I needed to add and additions 20 mins to the 40 mins cooking time, but I'm sure that's down to the oven. Unfortunately, the underneath was completely inedible!! Discard all the ingredients underneath even the juice as this is just very bitter and sharp indeed and will ruin the taste of the salmon. I served my salmon with sweet potatoes (sliced and baked in the oven), charred asparagus and a fennel and onion salad with lemon and olive oil.

    • AND88

    • 3/24/2018

  • I do not care how great the recipe is. It is simply irresponsible to include someone using a mandoline slicer without a guard -- or even cut-resistant gloves -- in the accompanying video. SHOCKING. Do you want to send people to the hospital? This is strictly forbidden by all of the manufacturers. More than one person is involved in this video. How did this get green-lighted?

    • BETHANNECARR

    • CORAL SPRINGS, FL

    • 1/10/2018

  • So disappointed, I was really excited to try this recipe. Unusually I followed the recipe to the letter but it came out super bitter.

    • REALKERRYG

    • ISLE OF MAN

    • 1/5/2018

  • SO GOOD. I now refuse to cook salmon any other way. I'd recommend veering away from wild salmon that has a ton of bones. I've made it with sustainable farmed salmon and it's MUCH BETTER. Can't wait to try it with other veggies.

    • RSKARTEN

    • NEW YORK

    • 10/31/2017

  • The only way to cook salmon. I often just do citrus and still great. Slow-roasting forever and ever.

    • CAREYPOLIS

    • BROOKLYN

    • 10/31/2017

  • I love you always forever Near and far closer together Everywhere I will be with you Everything I will do for you I love you always forever Near and far closer together Everywhere I will be with you Everything I will do for you only way i make salmon tbh lol sometimes i don't even have citrus or fennel and just do the salmon like this yummy

    • RIFLEBALL, KY

    • 10/31/2017

  • This is my go-to way to way to cook salmon. I didn't have fennel when I first made it, so I threw in some onions instead. It's foolproof and doesn't make your whole house smell like fish. I like to make this and bring it for lunch the next day, cold over salad.

    • ALYSEW

    • NYC

    • 10/31/2017

  • My dish came out horribly bitter. I was disappointed, because I knew the flavor combinations would be great together. Perhaps it was too long in the oven for the rinds.

    • MAROXY01

    • BOSTON, MA

    • 10/27/2017

  • Loved but would have added a little more spice. Turmeric maybe? www.valentinacitadina.com

    • NEW YORK

    • 10/19/2017


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