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Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.
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5 from 15 votes

Citrus & Fresh Herb Roasted Salmon

A colorfully decorative slow-and low-roasted healthy salmon dish that’s perfectly moist and celebrates easy cooking and food as art.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Californian
Servings: 6
Author: Daniela Gerson


  • 1.5 pounds wild salmon filet
  • 2 oranges, blood oranges, mandarins, and/or grapefruits can use a combo or not, very thinly sliced
  • 2 lemons/Meyer lemons/limes can use a combo or not, very thinly sliced
  • 1 ½ cups olive oil
  • 3 garlic cloves thinly sliced
  • 1/2 red onion thinly sliced into rings
  • 1 cup fresh herbs such as parsley, dill, tarragon, oregano and/or cilantro
  • handfull fresh herb sprigs can use any of the herbs above
  • salt
  • pepper


  • Preheat oven to 300 degrees.
  • Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
  • Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
  • Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
  • Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
  • Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
  • Sprinkle the remaining half of the fresh herbs on top and enjoy.



  • Get playful and creative when choosing your toppings, though it’s also alrighty to keep toppings to a minimum and super simple.
  • Pieces of fish commonly tend to vary in thickness so keep in mind that cooking times will vary as well.
  • Buy wild salmon over farm raised when possible. It tastes better, has firmer, fattier meat and is better for the environment (in moderation).
  • Store any leftover salmon in the remaining oil to keep it from drying out, good for up to 3 days.
  • This dish is pretty enough to WOW as the as the centerpiece of your table!