Slow-Baked Salmon Filet with Citrus & Thyme

Slow-Baked Salmon Filet with Citrus & Thyme. A simple preparation, great taste. The leftovers make for great, quick salads too.

Slow-Baked Salmon with Citrus & Thyme

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Tania Van Pelt


  • 1 three lb. wild-caught Alaskan skinless salmon filet
  • ½ cup of extra virgin olive oil
  • 2 cloves of garlic minced
  • Sea salt and black pepper
  • 1 blood or navel orange very thinly sliced, seeds removed
  • 1 Meyer or regular lemon very thinly sliced, seeds removed
  • 1 red Fresno chile with seeds, thinly sliced
  • 1 tablespoon lemon zest reserve the lemon for juice
  • 12 sprigs fresh thyme half of the thyme finely diced
  • Sea salt
  • Fresh herbs cilantro, dill, parsley or fennel fronds for garnish


  1. Preheat oven to 275° F. Place the salmon on a parchment-lined baking sheet.
  2. In a small bowl combine lemon zest, 1 tablespoon chopped thyme, 2 tablespoons olive oil, and 1 teaspoon sea salt until it's a spreadable paste.
  3. Spread over the salmon, allow to sit for 15 minutes.
  4. Scatter the orange, Meyer lemon, minced garlic, chile and thyme sprigs around it. Pour the remaining olive oil over everything.
  5. Roast until the salmon is opaque throughout, about 45 minutes.
  6. Drizzle fresh lemon juice from half a lemon over the salmon.
  7. Transfer salmon to a platter, breaking it into large pieces. Spoon citrus/thyme mixture and oil from baking dish over. Season with sea salt and pepper and top with fresh herbs or fennel fronds.

Recipe Notes

Because this salmon is slow-roasted, I have the oven do double duty and slow roast vegetables. Carrots, parsnips, potatoes, red onion, and fennel all work really well. I roast them with olive oil and salt for the same amount of time as the salmon. I serve this salmon over a bed of sautéed zucchini noodles (using a spiralizer).