Slow Roasted Salmon with Citrus and Capers

5 from 2 votes

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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!

Slow Roasted Salmon with Citrus and Capers

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.

Slow Roasted Salmon with Citrus and Capers

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.

Slow Roasted Salmon with Citrus and Capers

Check out the below salmon recipes for more dinner inspiration!

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Slow Roasted Salmon with Citrus and Capers
5 from 2 votes

Slow Roasted Salmon with Citrus and Capers

Welcome the most perfect slow roasted salmon recipe! Easy slow roasted salmon with citrus and capers: absolutely BEAUTIFUL!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 2

Ingredients 

  • 1 pound salmon filet, 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
  • caper juice
  • pinch of aleppo pepper, gochugaru, or chili flakes (omit if you don't want spice)
  • 1/4 cup extra-virgin olive oil, plus 1/2 tablespoon for baking tray and 1/2 tablespoon on top of salmon
  • 2 tablespoons butter, cold, omit if you don't want dairy

Instructions 

  • Preheat your oven to 300 degrees.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 719kcal, Carbohydrates: 15g, Protein: 47g, Fat: 53g, Saturated Fat: 13g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 27g, Trans Fat: 0.5g, Cholesterol: 155mg, Sodium: 193mg, Potassium: 1338mg, Fiber: 3g, Sugar: 8g, Vitamin A: 601IU, Vitamin C: 66mg, Calcium: 85mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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