Slow Roasted Salmon With Fennel And Orange Recipe For Easter Day 2024

This slow roasted salmon with fennel, orange, and loads of herbs makes for a delicious, easy summer dinner recipe! 

 – 1 ½ pound coho salmon (sockeye and king salmon also work) 3 tablespoons extra-virgin olive oil 1 orange 1 fennel bulb, halved and thinly sliced, reserving some frond 1 shallot, thinly sliced ½ lemon, zested and juiced 2 teaspoons honey ½ cup chopped fresh herbs (basil, tarragon, dill, or mint) ½ teaspoon kosher salt ¼ teaspoon freshly cracked black pepper


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Step 1

Set a rack in the middle of a 200°F (93°C) oven. Apply ½ tablespoon of olive oil to fish on a parchment-lined baking sheet (skin side down).       


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Step 2

Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons. 

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Step 3

Combine the remaining 2 ½ teaspoons of olive oil, fennel, orange pieces, shallot, lemon zest, honey, herbs, salt, and pepper in a medium bowl. Include fennel fronds if desired. Mix gently.  

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Step 4

Apply orange-fennel to fish. Salmon should roast 30–45 minutes, depending on thickness and "doneness". I prefer "well done" edges and "medium" middle (125°F/52°C). Orange baked fish seems undercooked compared to others.  

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Step 5

Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.  

Also See

Baked Salmon Recipe For Easter Day 2024