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Bon Appétit

Slow-Roasted Salmon With Fennel, Citrus, and Chiles

By Alison Roman

4.0

(74)

Salmon With Fennel Citrus and Chiles on a white plate
Photo by Isa Zapata, Prop styling by Tim Ferro, Food styling by Taneka Morris

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces. Feel free to play around and swap in cod, halibut, John Dory, or turbot fillets in lieu of the salmon.

Recipe information

  • Yield

    6 servings

Ingredients

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt, coarsely ground pepper
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt (such as Maldon)

Preparation

  1. Step 1

    Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

    Step 2

    Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

    Step 3

    Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

TagsBon AppétitSalmonFishSeafoodBlood OrangeOrangeCitrusFruitFennelRoot VegetableVegetableMainDinnerNut FreeGluten FreeDairy FreeSheet-Pan DinnersEasyWeeknight MealsRoast

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