Slow Roasted Citrus Salmon

Fish & Seafood Mains Mains
Slow Roasted Citrus Salmon, Sacha Served What

Everyone loves an easy but impressive recipe, and this Slow Roasted Citrus Salmon is just that. Perfectly cooked, every time.

I wasn’t planning on sharing this slow roasted citrus salmon recipe so soon. Not because it wasn’t ready or good enough. I just had others to post first. However, I let one of my friends taste test this after I made it and she’s been nagging me to post the recipe so that she can make it at home. Jenna, this one’s for you girl!

I love the grapefruit and Aleppo combo. It gives just the right amount of flavor without seeming too spicy at all! The flavors are pronounced yet delicate, and the salmon is beautifully tender. It will be very hard to overcook, trust me on this. The olive oil that surrounds the salmon ensures it.

I serve the salmon with a delicious and fresh herb and avocado salad. I like the crisp and brightness it brings to the dish. But if you don’t want to make it, that’s totally fine! The citrus salmon is absolutely spectacular on its own.

Slow Roasted Citrus Salmon, Sacha Served What

Ingredient Notes:

  • Salmon – You can also use Steelhead Trout.
  • Aleppo Pepper – You can fine Aleppo pepper here if you cannot get it at a grocery store. I really prefer Aleppo pepper for this recipe, however you can also use a 50/50 combo of paprika and cayenne, red pepper flakes, gochugaru, or espelette pepper.
  • Grapefruit – I love love love grapefruit. But you can also use orange instead.
  • Red Onion – Yellow onion can be used instead of red onion, if needed.
  • Rosemary – If you don’t have fresh, you can use 1/2 teaspoon of dried rosemary instead. Or substitute with 4 sprigs of fresh thyme, or 1/2 teaspoon dried thyme.
  • Sesame Seeds – I like to buy raw and toast them myself, About 2 minutes in a dry pan over medium heat. They release natural oils that are very flavorful. You won’t get those if you buy pre-toasted sesame seeds.
  • Fresh Herbs – I used a mixture of parsley, dill. and mint. Make sure they are washed very well! You can use all three, or just two of the three. You can also use cilantro, basil, or scallions in the mix.
Slow Roasted Citrus Salmon, Sacha Served What
Slow Roasted Citrus Salmon, Sacha Served What

Slow Roasted Citrus Salmon

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Fusion, Mediterranean
Servings 4


  • 1 Baking Dish large enough to fit the salmon


For the Salmon:

  • 2 lb. piece salmon skin removed, at room temperature
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ teaspoons Aleppo pepper
  • ½ grapefruit thinly sliced into rounds
  • ½ lemon thinly sliced into rounds
  • ½ red onion peeled and thinly sliced
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 cup extra-virgin olive oil
  • Herb and Avocado Salad recipe below
  • 1 teaspoon toasted sesame seeds for garnish (optional)

For the Herb and Avocado Salad:

  • 2 cups fresh herbs I used a mix of parsley, dill, and mint
  • 2 avocados peeled and diced
  • ½ lemon juiced
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


For the Salmon:

  • Position a rack in the middle of the oven and preheat oven to 300°F.
  • Season salmon generously on both sides with Kosher salt and freshly ground black pepper. Then season on both sides with Aleppo pepper, patting to adhere.
  • Place half the grapefruit and lemon slices in a medium baking dish (one large enough to fit the piece of salmon) with the red onion, rosemary, and garlic cloves. Place the salmon on top and pour the olive oil on top and around the salmon. Place the remaining grapefruit and lemon slices on top of the salmon.
  • Roast for 35-45 minutes, until cooked to preference, or flakes easily with a fork.
  • Serve with the herb and avocado salad and sprinkle with toasted sesame seeds.

For the Herb and Avocado Salad:

  • In a large bowl, combine the fresh herbs, avocado, lemon juice, and olive oil. Season with Kosher salt and freshly ground black pepper, to taste.


Once cooked, the salmon can be stored in an airtight container in the refrigerator overnight. Reheat in the oven or in the microwave until warmed through.
The herb salad should be served immediately after dressing and will not hold up in the refrigerator. 
Keyword easy, healthy, Oven
Tried this recipe?Let us know how it was!

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