Slow Roasted Citrus Salmon
If you’re looking for a foolproof way to make perfectly tender salmon, this Slow Roasted Citrus Salmon is it. It’s gently baked at a low temperature with olive oil, whole grain Dijon mustard, garlic, fresh citrus and dill, which keeps the salmon incredibly moist and silky. The flavor is bright, fresh and balanced.
Salmon is one of my go-to meals because it’s so versatile, quick and easy to prepare. It’s a family favorite, so I love experimenting with new salmon recipes.
This Slow Roasted Citrus Salmon is tender, silky and full of fresh flavor from Dijon, garlic, lemon, orange and dill. Roasting at a low temperature keeps the salmon moist and buttery, making this an easy but impressive dinner for spring or summer entertaining.
This meal takes minimal effort, it’s high in protein and is perfect served alongside my arugula and fennel salad or with my grandmother’s almond rice pilaf recipe.
If you prefer a quicker, higher-heat method with a similar flavor profile, try my oven baked Dijon salmon for a faster option.
Why you’ll love this recipe
- Perfectly tender every time – Slow roasting at a low temperature prevents overcooking.
- Fresh, vibrant flavor – Citrus, Dijon and dill add brightness without overpowering the salmon.
- Easy but impressive – Minimal prep, but beautiful enough for guests.
- Healthy and wholesome – Packed with protein and made with real food ingredients.
- Versatile – Serve warm, room temperature or chilled over salad.
Recipe ingredients
- Salmon (1 1/2 lbs.): Use a center-cut side for even cooking. Skin-on is recommended for best texture and moisture.
- Whole grain dijon mustard: Adds tangy depth and helps emulsify the marinade. Sub with regular dijon mustard.
- Olive oil: Keeps the salmon moist and adds richness.
- Garlic: Fresh garlic provides savory flavor. Sub fresh with 1/2 teaspoon garlic powder.
- Citrus: I used a combination of lemon and Cara Cara orange for both sweet and tart flavor. You can use any variety of your favorite citrus. See my citrus guide for varieties and flavor profiles.
- Fresh dill: Brings a fresh, herbaceous finish that pairs beautifully with citrus. Sub with dried dill or see my fresh herbs produce guide for other options.
- Shallot: This is completely optional. It’s thinly sliced for mild, delicate onion flavor and a bit of texture.
See the recipe card below for the full list of ingredients and quantities.
How to make slow roasted salmon
Cooking salmon at a low temperature (250°F) allows the heat to penetrate gradually, creating a buttery, flaky texture without drying it out.
Pro tip: Cooking time varies based on thickness—thicker center-cut salmon will take closer to 25 minutes. For best results, use an instant-read thermometer and remove the salmon at 135°F for a moist, tender texture.
See the recipe card below for full instructions.
Tips for success
- Use an instant-read thermometer. This is the best way to ensure perfectly cooked salmon without guessing.
- Don’t skip the low temperature. Cooking at 250°F keeps the salmon silky and prevents it from drying out.
- Use skin-on salmon. The skin helps retain moisture and is easier to remove after cooking if desired.
- Slice citrus thinly. This allows the flavor to infuse without overpowering the fish.
- Let it rest briefly. The temperature will rise slightly and the juices will redistribute.
Recipe FAQs
Yes, just thaw it completely and pat it dry before using.
135°F yields moist, tender salmon. For a more well-done texture, cook to 140–145°F.
Yes! This salmon is delicious warm, room temperature, or chilled, making it great for meal prep.
Serving suggestions
This citrus salmon pairs well with:
- Air fryer roasted vegetables or grilled veggies.
- Cilantro lime rice or yukon gold mashed potatoes.
- Your favorite grains such as quinoa or farro.
- Butter lettuce salad or Italian tricolore salad.
- Crusty bread to soak up all the juices.
More salmon recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Slow Roasted Citrus Salmon
Equipment
Ingredients
- 1.5 lbs. salmon fillet see notes 1 and 2
- 4 tablespoons olive oil plus more for drizzling.
- 2 tablespoons whole grain dijon mustard sub with whole grain or dijon mustard
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice plus lemon slices for top; see note 3
- 1 tablespoon fresh orange juice plus orange slices for top; see note 3
- 2 teaspoons chopped fresh dill
- 1/4 teaspoon sea salt
- 1 shallot peeled and thinly sliced (optional)
Instructions
- Preheat the oven to 250 degrees. Place the salmon on a rimmed baking sheet and blot dry. Season well with salt and pepper.1.5 lbs. salmon fillet
- Combine the olive oil, whole grain dijon mustard, garlic, lemon juice, orange juice, dill and salt in a small bowl.4 tablespoons olive oil, 2 tablespoons whole grain dijon mustard, 2 cloves garlic, 1 tablespoon fresh lemon juice, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh dill, 1/4 teaspoon sea salt
- Brush the dijon citrus marinade over the top of the salmon evenly, then sprinkle with the sliced shallot (if using) and top with lemon and orange slices. Drizzle with a bit more olive oil.1 shallot
- Roast for 20-25 minutes until the internal temperature of the salmon reaches 135 degrees for medium doneness for a moist, tender texture. If you prefer your salmon medium well, cook to 140 degrees. Allow the salmon to rest for 5 minutes and serve. Enjoy!
Notes
- Pro tip: Cooking time varies based on thickness—thicker center-cut salmon will take closer to 25 minutes.
- Use skin-on salmon as the skin helps keep the salmon moist. It is easier to remove after cooking as desired.
- Use any variety of citrus here! Lemon, orange, mandarin, grapefruit or lime all work wonderfully.
- Leftovers keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
