Slow baked dill and citrus salmon is such a tasty way to serve salmon. The citrus and dill flavors get absorbed into the meat making for a complex flavor profile.
Slow-baked on low heat, we were surprised at how much the salmon really picked up the flavors of the dill and oranges, and lemon from below.
Making the Salmon Recipe
This recipe is incredibly easy to put together too. Just slice up the fruit, jalapeno pepper, and shallots. Minimal seasoning is needed, just a little salt and pepper. You can make this salmon with dill and citrus early and store it in the refrigerator until you bake it. That’s what I did.
It was about 11:30 am when I assembled it. I just covered the casserole with plastic wrap and refrigerated it until it was baked. We did eat it early.
I started the oven at about 2:30 pm and put the dish into the oven at about 3 pm. Eating just after 4 o’clock. Or after I took some photos. It’s winter and the natural light disappears quickly. So, we eat early on days that I do a blog post, or I have to resort to my fluorescent lights.
Fluorescents are ok, but it means I have to set up a stage on our dining room table. Then I have to tear it down, then we eat. Mary Jo is getting used to eating after the photos are taken. She just hopes that all goes well and the food doesn’t get too cold! (That is what microwaves are for).
Ingredients Needed For Slow Baked Salmon
- Salmon filet, skin removed
- Shallot or red onion
- Fresh dill sprigs
- Olive oil
- Salt and pepper
Getting The Salmon Ready To Bake
Assemble the salmon with dill in a suitable-sized casserole dish. The cut-up salmon filets in the photo were in a 3-quart dish and the full side of sockeye salmon was in a 9″ by 13″ dish.
Layer some fruit slices, shallot, jalapeno, and dill. Drizzle a little olive oil over and a sprinkle of salt.
Place the salmon in the dish with a little olive oil and salt and pepper. Then place another layer of citrus, onion, jalapeno, and dill on top of the salmon. I even squeeze a bit of lemon or orange juice on the fish.
Put the casserole dish in the preheated oven and set your timer for 45 minutes. Pour yourself a glass of wine and relax.
After 45 minutes, the salmon should have an internal temperature of between 110°F and 120°F. It will be tender and moist.
What To Serve With Baked Salmon
- Roasted Asparagus: The earthy flavor of roasted asparagus complements the delicate taste of the salmon, and the slight crispness adds a lovely texture contrast.
- Quinoa Salad: A refreshing quinoa salad with ingredients like cucumber, cherry tomatoes, red onion, and a tangy lemon dressing can provide a light and nutritious side dish that complements the citrus and dill flavors in the salmon.
- Garlic Mashed Potatoes: Creamy garlic mashed potatoes can serve as a comforting and hearty side to the salmon, providing a rich and savory element to the meal.
- Sautéed Spinach: Sautéed spinach with a hint of garlic adds a touch of vibrant green color to the plate and brings a slightly bitter note that contrasts nicely with the salmon’s flavors.
- Citrus Herb Couscous: A citrus herb couscous, infused with lemon zest, chopped herbs like parsley or cilantro, and a drizzle of olive oil, can bring a light and fluffy element to the meal, enhancing the citrus and herb profiles in the salmon.
- Grilled Zucchini: Grilled zucchini makes for a tasty and healthy side dish. The smoky flavor and slightly charred texture of the zucchini can provide a nice contrast to the tender salmon.
We ate the salmon with wild rice and the two paired wonderfully. The salmon is super moist and full of flavor. Best of all, Mary Jo was impressed.
Here are several more tasty salmon recipes to try:
Slow Baked Dill and Citrus Salmon
- 20 oz. salmon fillets, skin removed
- 2 oranges , sliced thin
- 2 lemons , sliced thin
- 1 jalapeno pepper , thinly sliced
- 2 shallots or red onion, thinly sliced
- 1-2 oz. fresh dill
- olive oil
- salt and pepper
- Pre-heat oven to 275 degrees F.
- In an oven-safe, casserole dish, layer the orange, lemon, jalapeno, shallots, and 5 or 6 good-sized dill sprigs and sprinkle with a bit of salt and a drizzle of olive oil.
- Place skinless salmon fillets on top of the other ingredients.
- Drizzle with olive oil then salt and pepper. Then place a few more citrus slices, jalapeno, shallot or onion, and dill on top of the salmon.
- Place in oven for 45 minutes, then check doneness with a knife or fork to ensure that the salmon flakes easily. (depends on the thickness of the fillet). Also check the interior temperature of the salmon. It should register between 110°F to 120°F.
- Remove and place salmon on a serving platter with some of the orange, lemon, shallots and jalapeno. Discard the dill.
- Serve warm with additional chopped dill.