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Robin Ward

Slow-Roasted Salmon Recipe | Alison Roman Style for Big Flavor, Minimal Effort

Perfectly buttery, flaky slow-roasted salmon, brightened with zesty lemon and orange slices. A simple, vibrant dish that’s as easy to make as it is delicious, inspired by Alison Roman celebrity Chef.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course: #maincourse, dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½-2 lb piece of skinless salmon (skinless halibut or cod work well here, too) (I used 2 pounds wild caught salmon.)
  • Kosher salt and freshly ground black pepper
  • 2 lemons, Meyer or regular, thinly sliced
  • 1 blood orange, mandarin, or regular orange, thinly sliced
  • 6 sprigs fresh thyme, rosemary, oregano, or marjoram (optional)
  • 1½ cups olive oil
  • 2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
  • 1 Tbsp fresh lemon juice
  • Flaky sea salt

Equipment

  • 1 large baking dish 9x13-inches If using Alison Roman’s method, a large sheet pan will suffice, though the salmon may not be fully submerged. For Samin Nosrat's version, a rimmed quarter or half baking sheet can also work well.

Method
 

  1. Preheat the oven to 300°F.
  2. Season the salmon with kosher salt and pepper on both sides and place it in a large baking dish (a rimmed baking sheet will also work in a pinch, although the salmon will not quite be submerged) with the sliced lemons, oranges, and herb sprigs, if using.
  3. Drizzle the olive oil over everything and place the baking dish in the oven. Cook the salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.
  4. Toss the herbs with the lemon juice and flaky sea salt, and serve with your perfect salmon.

Notes

"Please don’t freak out over the amount of olive oil, you’re not drinking it, you’re just cooking inside of it (warm bath!). And please reuse the olive oil for more cooking. For frying eggs, for roasting a chicken (sounds wrong but it's not), for coating broccoli before it goes into the oven. It doesn’t taste fishy, it is reusable, it’s not a big deal, just do it, thank you." - Alison Roman
 
For leftover salmon, you have two storage options to keep it moist:
  1. Store the salmon in the remaining oil with the rosemary sprigs.
  2. Store the oil and rosemary in one container for future use (it won’t taste fishy and works well for roasting chicken or frying eggs, etc). Store the salmon separately in its own container with a bit of the oil drizzled on top to keep it from drying out.