Slow Roasted Salmon with Fennel and Orange
This slow roasted salmon is what a simple, summer dinner is all about! It’s incredibly tender and topped with fennel, juicy oranges, and loads of fresh herbs.
If you haven’t tried slow roasting a whole piece of salmon before, now’s the time! It’s not usually my go-to for a lightning fast salmon dinner recipe, such as my baked salmon. But when I’ve got about an hour to spare, I’m all for this succulent, meltingly tender roasted salmon.
And just a take a look at this beauty! It presents itself as a very impressive dish (which is great for dinner parties and serving guests), yet it’s actually super easy to make. All you really have to do is garnish it with the herb, fennel, and orange topping. Once you’ve got everything beautifully layered on top pop it in the oven and slow roast it for a fresh, colorful, and healthy summer meal!
Slow Roasted Salmon Ingredients
You don’t need a whole lot to make this stunning dish. But the key here is FRESH. That means the best salmon you can find, along with fresh fruits, veggies, and herbs.
- Whole Salmon: I’m using a whole Coho salmon piece, but Sockeye or King salmon are great options as well.
- Orange: Adds a layer of juicy, citrus flavor, with a pop of color.
- Fennel: Thinly sliced fennel adds a fresh, crisp bite. And if you’ve got leftovers, toss it into a fennel salad!
- Shallots: Mild shallots provide a hint of oniony, garlicky flavor.
- Lemon, Honey & Olive Oil: A sweet and bright simple dressing for the fennel orange topping.
- Fresh Herbs: I’m using basil, tarragon, and dill, but feel free to use any tender green herbs such as parsley, mint or chives as well.
Find the printable recipe with measurements below.
Want to know more about the various types of salmon? Check out my post where I explain the differences between Coho, Sockeye and King salmon!
The Benefits of Slow Roasting Salmon
Slow roasting is truly one of the best ways to cook salmon…here’s why:
- It becomes very tender and moist. Just like with certain meats, cooking it low and slow paves the way for super tender and flavorful results. Bonus – it’s almost impossible to overcook it!
- It retains that beautiful orange color. When you gently cook it, it doesn’t dry out the salmon and become a faded peach color. Instead, it almost looks raw (though it’s fully cooked) and presents beautifully.
- You can cook the herbs with it! Unlike baked salmon that cooks at a higher temperature, you can roast this salmon with all the herbs on top without them burning. And the slow roast gives the salmon time to absorb all the fresh flavors from the topping.
How To Make Slow Roasted Salmon
This salmon recipe is a cinch to make once you’ve got a few things prepped. But first, preheat the oven to 200°F (93°C), and set a rack in the middle of the oven. Then follow along below!
- Brush the salmon with oil. Place the salmon on a parchment-lined baking sheet (skin side down), then brush the top with just ½ tablespoon olive oil.
- Prep the orange. Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.
- Make the fennel topping. In a medium bowl, toss together the remaining olive oil, sliced fennel, orange slices and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper.
- It’s slow roasting time! Top the salmon with the orange fennel mixture. Then roast the salmon for 30 to 45 minutes, depending on the thickness of the fish and how “done” you like it. But be sure to check the recipe card for extra roasting notes!
- Ready to serve. Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.
Storing And Reheating Leftover Salmon
- For storing: Any leftover salmon will keep for up to 3 days in the fridge in a sealed container. You can store it whole, or flake it to use in other meals.
- How to freeze: Make sure your salmon is completely cool before freezing. Then top it on parchment paper in a storage container to prevent it from sticking to the sides.
- How to reheat: To prevent it from drying out, reheat it low and slow either in the microwave or oven. And if it’s frozen, thaw it overnight in the fridge!
More Salmon Dinner Ideas
If you’re a salmon lover like me, I’ve got tons more salmon recipes for you to make the most of your filet! Here’s a few favorites I make often.
- Dijon Baked Salmon
- Grilled Salmon Steaks
- Orange Glazed Salmon
- Salmon Patties
- Salmon Avocado Salad
- Chili Lime Baked Trout (for a similar salmon alternative!)
If you make this slow roasted salmon with fennel and orange, let me know how it turned out! I’d love to hear what you think in the comments below.
Slow Roasted Salmon with Fennel and Orange
- 1 ½ pound coho salmon (sockeye and king salmon also work)
- 3 tablespoons extra-virgin olive oil
- 1 orange
- 1 fennel bulb, halved and thinly sliced, reserving some fronds
- 1 shallot, thinly sliced
- ½ lemon, zested and juiced
- 2 teaspoons honey
- ½ cup chopped fresh herbs (basil, tarragon, dill, or mint)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- Preheat the oven to 200°F (93°C), and set a rack in the middle of the oven. Place the salmon on a parchment-lined baking sheet (skin side down), then brush the top with ½ tablespoon olive oil.
- Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.
- In a medium bowl, add the remaining 2 ½ tablespoons of olive oil, sliced fennel, orange pieces and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper. You can also add some fennel fronds if you'd like. Gently stir to combine.
- Add the orange fennel mixture to the top of the salmon. Roast the salmon for 30-45 minutes, depending on the thickness of the fish and how "done" you like it. I prefer the edges to be more "well done" and the center more "medium" (about 125°F/52°C). Note that the color will remain more vibrant orange than other baked salmon recipes, looking under-cooked, though it's not.
- Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.
- I always recommend grabbing sockeye, coho, or king salmon. Sockeye and coho are easy to come across, vibrant in color, and have a rich flavor. But if you’re looking to splurge a little, King salmon has the highest fat content, which means it’s exceptionally moist.
- Depending on the size of your fennel you may have leftover topping. If so, store it in an airtight container in the fridge and enjoy it as a side salad throughout the week!