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5 from 1 vote

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Salmon slow-roasted in the oven with fennel, orange slices, lemon slices, and jalapeño chiles. Roasting allows the flavor to meld and leaves the salmon moist and cooked just right.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 6 servings
Calories: 471kcal
Author: Lucy Brewer


  • 1 medium fennel bulb thinly sliced
  • 1 navel orange very thinly sliced
  • 1 lemon very thinly sliced, seeds removed
  • 1 jalapeño with seeds thinly sliced
  • 4 sprigs dill plus more for serving
  • Kosher salt
  • Black pepper
  • 2 lbs. skinless salmon cod, or halibut fillet
  • 3/4 cup olive oil
  • Flaky sea salt


  • Preheat oven to 275. Toss fennel, orange slices, lemon slices, chile slices, and 4 dill sprigs in a shallow 3-qt. baking dish. Season with kosher salt and pepper.
  • Season salmon with kosher salt and place on top of fennel mixture. Pour oil over salmon and vegetables. Roast until salmon is just cooked through, about 25 minutes. Flesh will be slightly opaque. Don't overcook because it will cook a bit more while it rests on the platter.
  • Remove dish from oven and remove salmon and place on platter. Cover with foil. Place vegetables back in oven and cook another 25 minutes. Remove vegetables from oven and spoon fennel mixture and oil from baking dish over the salmon. Discard the cooked dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.