Slow Roasted Salmon with Citrus and Capers
on Feb 13, 2023, Updated Apr 10, 2024
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Welcome the most perfect slow roasted salmon recipe! Easy slow roasted salmon with citrus and capers: absolutely BEAUTIFUL! This set it and forget it salmon is filled with flavor, texture and cooked so delicately in the oven. This is really a foolproof, special and really satisfying recipe, and I hope you try it! I’m already guilty of making it weekly already… Enjoy!
Table of Contents
- What ingredients do you need for this slow roasted salmon recipe?
- Instructions to make this slow roasted salmon with citrus and capers
- Tips, Tricks and Substitutions
- Check out the below salmon recipes for more dinner inspiration!
- Watch How To Make This Recipe
- Slow Roasted Salmon with Citrus and Capers Recipe
What ingredients do you need for this slow roasted salmon recipe?
Salmon fillet: We are using a salmon fillet for this recipe, but feel free to sub with any of your favorite fish!
Lemon slices and orange slices: Both lemon and orange slices are placed on the bottom of the salmon and over the salmon, as well as juice in the sauce.
Olive oil and butter: This makes everything SO buttery, creamy and SO delicious.
For the citrus vinaigrette: We are slow-roasting the salmon in a quick vinaigrette made with sliced garlic cloves, lemon juice, orange juice, shallots, capers (and caper juice) and Aleppo pepper (or chili flakes works too), all tossed together with olive oil.
Kosher salt and black pepper and you can also serve with lemon wedges!
Optional fresh herbs to serve: Torn mint and basil, parsley, cilantro, fresh chives and fresh dill would all be great!
Instructions to make this slow roasted salmon with citrus and capers
Prep your citrus and salmon sauce
Thinly slice your orange and lemon, saving the other halves for the juice for the sauce.
Next, in a small bowl or medium bowl, add in thinly sliced garlic and shallots (reserve a few garlic and shallots for the bottom of your baking tray), toss in capers, caper juice, salt, pepper, olive oil, Aleppo pepper, your orange and lemon juice.
Prep your salmon
In a baking dish or a rimmed baking sheet with parchment paper, add on half of your lemon and orange slices with your reserved garlic and shallots. Season with olive oil, a little sprinkle of Aleppo pepper, salt and pepper.
Then, place your salmon down, skin side down. Season again on top of the salmon with Aleppo pepper, salt, pepper, and olive oil. Then top with your remaining lemon and orange slices. Next, pour over your oil/caper/lemon mixture all around the salmon.
Bake your salmon
Place in the oven at 300 degrees and bake your salmon for 25-35 minutes. When cooked, an instant-read thermometer should read 125-145F depending on your desired doneness.
Remove from the oven, flake apart or slice in filets, serve with your favorite sides or salads.
Tips, Tricks and Substitutions
What can I do with leftover salmon? This would be so lovely tossed over some pasta! You can also warm it up and toss it with rice as well. Save in the fridge in an air tight container.
What can I serve with slow roasted salmon? Try some of our salads, or sides like ..
How long does it take to roast salmon? For slow roasted salmon, place in the oven at 300 degrees and bake your salmon for 25-35 minutes. When cooked, an instant-read thermometer should read 125-145F depending on your desired doneness.
Check out the below salmon recipes for more dinner inspiration!
- How To Cook Cedar Plank Salmon
- Spicy Slow-Roasted Salmon with Yogurt Sauce
- Gravlax and Dill Yogurt Crostini
- Spicy Salmon Crispy Rice
If you do make this Slow Roasted Salmon with Citrus and Capers recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Slow Roasted Salmon with Citrus and Capers
Ingredients
- 1 pound salmon filet, 1-inch thick, pin bones removed, we have our skin on, but you can do skinless as well
- 5 garlic cloves, thinly sliced
- 1 medium sized shallot, thinly sliced
- 1 orange, half thinly sliced and other half juiced
- 1 lemon, half thinly sliced and other half juiced
- capers and caper juice, up to your preference
- pinch of aleppo pepper, gochugaru, or chili flakes (omit if you don't want spice)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus 1/2 tablespoon for baking tray and 1/2 tablespoon on top of salmon
- 2 tablespoons unsalted butter, cold and cubed, omit if you don't want dairy
Instructions
- Preheat your oven to 300 degrees.
- Next, in a small bowl or medium bowl, add in thinly sliced garlic and shallots (reserve a few garlic and shallots for the bottom of your baking tray), toss in capers, caper juice, salt, pepper, olive oil, Aleppo pepper, your orange and lemon juice.
- In a baking dish or a rimmed baking sheet with parchment paper, add on half of your lemon and orange slices with your reserved garlic and shallots. Season with olive oil, a little sprinkle of Aleppo pepper, salt and pepper.
- Then, place your salmon down, skin side down. Season again on top of the salmon with Aleppo pepper, salt, pepper, and olive oil. Then top with your remaining lemon and orange slices. Next, pour over your oil/caper/lemon mixture all around the salmon. Finish with butter.
- Place in the pre-heated oven and bake your salmon for 25 to 35 minutes. When cooked, an instant-read thermometer should read 125-145F depending on your desired doneness.
- Remove from the oven, flake apart or slice in filets, serve with your favorite sides or salads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is that pearl barley you served it with?
Couscous!