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Slow Citrus Salmon
recipe
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London
Slow Citrus Salmon
Building Feasts by Hanna Geller
Building Feasts by Hanna Geller
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$1.00
Inspired by the Alison Roman classic, this low and slow salmon is a perfect crowd pleaser with citrus galore and as good at room temperature as warm and gently rested out of the oven. Definitely one to have in your armoury.
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You Need

4-6 servings
0:35
  • 1 side of salmon (approximately 1.5kg / 3lb), skinned
  • Salt and pepper
  • 2 unwaxed lemons, sliced thinly into rounds (preferably organic)
  • 2 clementines OR 1 blood orange OR 1 small orange, sliced thinly into rounds (preferably organic)
  • 6 sprigs of thyme (or other herbs of choice)
  • 250ml olive oil (or enough to come halfway up the side of the fish in the baking pan)
  • 1 tbsp lemon juice

    • How To

    1. Preheat oven to 150C (300F).
    2. Line the bottom of a large baking dish (or rimmed baking sheet) that will hold the salmon snugly with half the sliced citrus and a few of the thyme sprigs.
    3. Season salmon well with salt and pepper on both sides and place on top of the aromatics.
    4. Arrange the rest of the sliced citrus and herbs on top of the fish.
    5. Drizzle the olive oil over everything and put it in the oven.
    6. Cook until the salmon is just opaque and still slightly pink inside, 25-35 minutes depending on the size of your fish and your baking dish.
    7. Serve the salmon broken up into large pieces and tossed back into the citrussy oil, topped with torn herbs.