Slow Roasted Salmon with Citrus + Cranberries
Slow Roasted Salmon With Winter Citrus and Cranberries
FIRST PUBLISHED 12/23/20; LAST UPDATED 1/11/24
When it comes to salmon recipes,
it often feels like there isn’t a whole lot of variety. There’s the classic (and always delicious) teriyaki (which, ok, to be fair, has it’s own sub-category that includes like 52 variations…at least), then something with yogurt and dill, and maybe a fennel and citrus situation, you know, for when you’re feeling really wild. And that’s about the extent of it.
Of course, it’s only natural that any food prepared without any type of variety is bound to become boring, no matter what kind of health benefits it provides. I mean, I don’t know who made the rule that healthy food needs to be boring and monotonous, but can we all just agree that life is far too short for this kind of madness?!?
Personally, for me, I think it’s also a big part of the reason why, for many years, I despised salmon. It was uninspiring and unappetizing. I couldn’t stand the way it tasted, the way it smelled and the way it looked. I wanted nothing to do with it and it’s many soy sauce renditions, so I put salmon into that category of things you don’t want to eat, but have to, because you know, health, or whatever.
Salmon stayed compartmentalized in my “hate it but it’s healthy” category until a few years ago. I was at an event and I had a salmon dish that changed my life. Ok, maybe that’s a bit dramatic, but it did change my opinion on salmon. And you know why? Because it wasn’t prepared in the same old boring way. I mean, who knew that despite what every salmon recipe on the internet tells you, you don’t actually have to cook salmon in teriyaki sauce (even though it is delicious)?!
From that moment on I’ve been a salmon convert. Not only do I regularly eat it, but I actually crave it. Go figure. I’m also now always on a mission to create salmon recipes that are anything but mundane, which is what led me to create this turmeric salmon with crispy coconut and napa cabbage slaw as well as today’s recipe for slow roasted salmon with winter citrus and cranberries (and also Calabrian chilis, because duh, it’s me and I put those on everything!). I actually developed this recipe as part of an Instagram campaign, but it’s become such a favorite, both in our household and yours (according to my messages), that I knew I had to share it here on the site in a more permanent place.
It truly couldn’t be more simple to prepare, making it perfect for winter weeknight dinners, while also sill looking pretty and festive enough for a gathering (be it holiday or otherwise) or a special dinner (such as Christmas or New Year’s Eve). It’s a little sweet, a little spicy and a little tart. And believe it or not there isn’t a drop of teriyaki or sprig of dill in site!
Because variety is not only crucial, but, as the saying goes, it’s the spice of life…
P.S. You can also watch me make this salmon over on Instagram!
EVERYTHING TO KNOW ABOUT Slow Roasted Salmon With Citrus and Cranberries
INGREDIENTS YOU NEED TO MAKE SLOW ROASTED CITRUS SALMON
SALMON- you can either use a whole salmon fillet, or several smaller pieces, but total weight should be about 1.5-2 pounds, and preferably wild caught if at all possible
OLIVE OIL- the base of the sauce; this will ensure the olive oil slow roasts to perfection without drying out
MAPLE SYRUP- for a little added sweetness and to help the sauce come together
DIJON MUSTARD- I like to use Maille but any dijon will work
CALABRIAN CHILI PASTE- to add some flavor and some heat; feel free to use less or omit this completely if you don’t like spice
CITRUS- I like to use a mix of navel, cara cara and blood oranges as well as kumquats as I think it looks so lovely with the variety of colors and shapes. However, I know many of these varieties can be hard. to track down so feel free to use whatever kind of oranges are available to you, and omit the kumquats completely if needed.
CRANBERRIES- Fresh whole cranberries (no canned cranberries or cranberry sauce, please) work best for this recipe. However, if you can only find frozen cranberries, be sure to defrost them first. Otherwise, they’ll add too much liquid as they cook and the sauce will be too watery.
SEA SALT- to season
ROSEMARY- fresh is best but you can also use dried rosemary
HOW TO MAKE THIS SLOW ROASTED SALMON RECIPE
This recipe only requires a few simple steps-
MAKE THE SAUCE- Whisk together the maple syrup, olive oil, mustard, chili paste, juice and zest of the orange in a small bowl.
ASSEMBLE THE DISH- Place the salmon, skin side down, in a large baking dish. Sprinkle the cranberries around the sides, add on the orange slices and pour the sauce evenly across the top. Add a little salt and rosemary and it’s good to go.
SLOW ROAST THE SALMON- Bake low and slow in a 325 degree oven until the fish is cooked through, which could take anywhere from 25-30 minutes (less time if you use smaller pieces of fish, more if you user a larger fillet). You’ll know it’s done when the fish can easily be flaked with a fork and the cranberries and citrus have cooked down a bit to form a sauce.
SERVE- Slice the fish and serve with the sauce and fresh rosemary (not necessary but looks and tastes nice).
You can also watch me make this salmon over on Instagram!
EQUIPMENT YOU NEED TO MAKE THIS SALMON RECIPE
ROASTING PAN- any roasting dish will work, from copper to ceramic and even cast iron (personally I prefer to use my copper dish when I make this salmon)
WHAT TO SERVE WITH THIS CITRUS AND CRANBERRY SLOW ROASTED SALMON
Because this dish makes such a lovely sauce I like to serve it over something that can soak up all those good juices, such as quinoa or farro, roasted squash (like acorn or kabocha) or mashed sweet potatoes. Add a side of roasted brussel sprouts, sautéed spinach, green beans or a simple green salad to round out the meal and get in your greens.
NOTES + FAQ
CAN YOU CUT THIS RECIPE IN HALF? Yes, You can easily cut this recipe in half, or even thirds. I do it all the time as I often make this salmon for just Dave and I and don’t want to have any/many leftovers.
WHAT IF I CAN’T FIND KUMQUATS, BLOOD ORANGES, ETC.? If you don’t have a variety of citrus available to you, don’t worry. This works well with any kind of oranges you have available. I’ve made it with just a navel orange and it comes out as deliciously as it does when I use a variety of oranges.
FRESH VS. FROZEN CRANBERRIES- Fresh whole cranberries (no canned cranberries or cranberry sauce, please) work best for this recipe. However, if you can only find frozen cranberries, be sure to defrost them first. Otherwise, they’ll add too much liquid as they cook and the sauce will be too watery.
FRESH VS. DRIED ROSEMARY- If you’re adding rosemary to the fish prior to cooking it, you can definitely swap in dried rosemary for the fresh. However, for garnishing I would recommend only using fresh rosemary.
WHAT ABOUT LEFTOVERS? While I don’t recommend leftovers (I personally hate leftover seafood) and I think this is best enjoyed right after it’s made, if you do have leftovers you can store in them in the fridge in an airtight container. However, I would’t recommend keeping leftovers longer than 24 hours.
slow roasted Salmon with winter citrus + cranberries
SERVES 8-10
SLOW ROASTED SALMON WITH WINTER CITRUS AND CRANBERRIES
Ingredients
- A whole salmon fillet (about 2 pounds; can be left whole or sliced into filets)
- 6 tablespoons maple syrup
- 6 tablespoons olive oil
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons Calabrian chili paste (feel free to use less or omit completely if you don’t like spice)
- Juice + zest of one large navel or blood orange
- 1/2 a blood orange, thinly sliced
- 1/2 a navel, cara cara or other orange of your choice, thinly sliced
- 1/2 cup kumquats, sliced in half (you can also omit these or use another 1/2 a regular orange, sliced, instead)
- 1 1/4 cups fresh cranberries
- Sea salt
- Fresh rosemary
Instructions
- Preheat oven to 325 degrees.
- In a small bowl, whisk together the maple syrup, olive oil, mustard, chili paste, juice and zest of the orange.
- Place the salmon in a large baking dish, skin side down. Arrange the orange slices on the salmon, then sprinkle the kumquats and cranberries around the sides. Pour the sauce evenly across the top of the fish. Sprinkle everything generously with sea salt and add some fresh rosemary. Bake for 25-30 minutes, or until the fish is cooked through (cooking time can really vary per oven and size of the piece of fish, sometimes even taking as little as 20 minutes to cook, so be sure to keep an eye on the fish). You’ll know it’s done when the fish can easily be flaked with a fork and the cranberries and citrus have cooked down to form the sauce.
- Garnish with more fresh rosemary (optional) before cutting and serving the pieces of fish with the cranberry sauce and salt and pepper on the side.
Notes
YOU CAN WATCH ME MAKE THIS SALMON OVER ON INSTAGRAM!
CAN YOU CUT THIS RECIPE IN HALF? Yes, You can easily cut this recipe in half, or even thirds. I do it all the time as I often make this salmon for just Dave and I and don’t want to have any/many leftovers.
WHAT IF I CAN’T FIND KUMQUATS, BLOOD ORANGES, ETC.? If you don’t have a variety of citrus available to you, don’t worry. This works well with any kind of oranges you have available. I’ve made it with just a navel orange and it comes out as deliciously as it does when I use a variety of oranges.
FRESH VS. FROZEN CRANBERRIES- Fresh whole cranberries (no canned cranberries or cranberry sauce, please) work best for this recipe. However, if you can only find frozen cranberries, be sure to defrost them first. Otherwise, they’ll add too much liquid as they cook and the sauce will be too watery.
FRESH VS. DRIED ROSEMARY- If you’re adding rosemary to the fish prior to cooking it, you can definitely swap in dried rosemary for the fresh. However, for garnishing I would recommend only using fresh rosemary.
WHAT ABOUT LEFTOVERS? While I don’t recommend leftovers (I personally hate leftover seafood) and I think this is best enjoyed right after it’s made, if you do have leftovers you can store in them in the fridge in an airtight container. However, I would’t recommend keeping leftovers longer than 24 hours.
Nutrition Facts
Calories
185.69Fat
12.06 gSat. Fat
1.68 gCarbs
15.41 gFiber
1.44 gNet carbs
13.97 gSugar
11.62 gProtein
4.72 gSodium
67.72 mgCholesterol
11.69 mgSHOP THE POST
ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE
