Salmon With Citrus is one of those easy, elegant dinners that always feels special. Roasting the salmon low and slow creates a tender, juicy fish. A relish of fresh citrus and olives top the fish for a bright, zesty finish that delivers every time.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
What I love most is how the citrus adds a delicious flavor and tartness. You can serve the salmon warm or at room temperature, which makes it nice for a weeknight meal. I have also served it cold from the refrigerator when I have company.
Jump to:
Both this salmon recipe and the Citrus Marinated Olives highlight the briny depth that olives bring to citrus-based dishes. For another citrus-forward fish dish, try the Halibut with Artichokes and Lemon. If you have leftover salmon, the Salmon Frittata is a great way to turn it into brunch or try the Brown Sugar Glazed Salmon for a different take on the fish.
Ingredients
You will need the following ingredients to make this roasted salmon:
Ingredient Notes
- Salmon - I like to use a center-cut salmon fillet for even cooking and better presentation when I have company. Whether you go with wild-caught or farm-raised, just make sure it’s fresh and has a rich pink color. Keeping the skin on helps hold the shape and adds moisture as it roasts. For weeknight cooking, I use salmon fillets, which are readily available in my store. Both work great in this recipe.
- Preserved Lemon - Preserved lemon brings a deeper, almost floral citrus flavor that fresh lemon can’t match. It adds complexity without overpowering the salmon and works beautifully with the olives. Just make sure to rinse, take out the seeds, and finely chop the rind before using.
- Olives - Olives give this dish a savory, salty bite that balances the sweetness of the citrus. I like Castelvetrano for their buttery texture, but any good-quality green or black olive will work. Just make sure they’re pitted and not packed in brine that’s too harsh or you will need to rinse the olives before you use them.
See the recipe card for quantities.
Variations
- Citrus - You can replace the navel oranges for any type of orange or tangerine. Blood oranges would deepen the color and make it subtly sweet and tangerines may make the relish more tart.
- Preserved Lemon - If you can't find preserved lemon in your grocery store, I have used the zest of one lemon along with the juice of one lemon in it's place.
- Olives - Kalamata work just as nicely as Castelvetrano. I found that they have a sharper, saltier taste so I used a bit less and I made sure that I rinsed them before adding them into the relish.
How To Make Salmon With Citrus: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 250℉. Arrange the salmon in a 9 x 13 baking dish.
Stir together the salt, coriander, and pepper in a bowl. Sprinkle the mixture evenly over the salmon.
Let the salmon sit at room temperature for at least 30 minutes.
Step 2: Segment the orange. Cut off the ends and then stand the orange upright on the cut edge and make slices down the sides of the orange. Peel the cut segments, removing the pith and the peel.
While holding the orange over a bowl, cut between the membranes to separate the segments, and place the segments into the bowl. Repeat with the remaining orange.
Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Step 3: Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
Step 4: Transfer the salmon to a platter.
Spoon the relish over the salmon.
Recipe Tips
- Roasting at a low temperature ensures that the salmon stays buttery and tender. This method is forgiving and helps prevent overcooking.
- You do not need to add oil or parchment to the bottom of the pan but if you decide to do it, it works.
Confidence Tip
Don’t wait for the salmon to flake apart! It’s done when the center is barely opaque. It should feel just firm when pressed with your finger and begin to flake slightly when you take a fork to it.
If you would prefer to leave the relish off of the fish, you can serve the fish with either the Lemon Yogurt Sauce or the Lemon Tahini Sauce.
Frequently Asked Questions
Yes. Artic char or trout would also taste delicious with this preparation.
Yes. You can serve this salmon cold if you prefer. When I have company I make this a day ahead and refrigerate the salmon. I pull it out and return it to room temperature before serving.
You can, but you’ll lose the gentle texture that slow roasting provides. If you're short on time, try 300°F and reduce the cook time slightly, always checking for doneness.
Salads that pair with this fish
Let me know your thoughts on this Salmon With Citrus by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Salmon With Citrus
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
Ingredients
Salmon
- 4 skin-on salmon fillets or 1 ½ pounds of salmon
- ¾ teaspoon kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Citrus Relish
- 2 medium oranges
- ½ cup pitted Castelvetrano olives torn or slightly chopped
- ¼ cup fresh parsley lightly chopped
- ¼ cup red onion thinly sliced
- 1 tablespoon preserved lemon rinsed, seeded, and chopped
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
Instructions
Salmon
- Preheat the oven to 250℉.
- Arrange the salmon in a 9 x 13 baking dish.
- Stir together the salt, coriander, and pepper in a bowl.
- Sprinkle the mixture evenly over the salmon.
- Let the salmon sit at room temperature for at least 30 minutes.
Relish
- While the salmon rests, prepare the relish.
- Segment the orange. Cut off the ends of the orange. Standing the orange upright on the cut edge, make slices down the sides of the orange. Peel the segments, removing the pith and the peel. Make sure to remove any excess that didn't come off with the peel.
- Holding the orange over a medium bowl, cut between the membranes to separate the segments, and placing the segments into the bowl. Repeat with the remaining orange.
- Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Cook The Salmon
- Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
- Transfer the salmon to a platter.
- Spoon the relish over the salmon.
- Serve hot or at room temperature.
Gwen Wolken says
I love this for company!