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Slow roasted citrus salmon with lemon, orange slices and fresh dill on a baking dish.
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Slow Roasted Citrus Salmon

Slow Roasted Citrus Salmon is cooked at low temperature with citrus and dill for a tender, flaky texture. It's an easy, high protein dinner that's ready in about 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 379kcal
Author: Marcie

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

  1. Pro tip: Cooking time varies based on thickness—thicker center-cut salmon will take closer to 25 minutes.
  2. Use skin-on salmon as the skin helps keep the salmon moist. It is easier to remove after cooking as desired.
  3. Use any variety of citrus here! Lemon, orange, mandarin, grapefruit or lime all work wonderfully.
  4. Leftovers keep in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 379kcal | Carbohydrates: 3g | Protein: 34g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Sodium: 304mg | Potassium: 885mg | Fiber: 1g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 2mg