Slow Roasted Salmon with Citrus and Capers

If you’ve ever thought, “Can salmon really be that easy and taste fancy at the same time?”—you’re in good company. I still remember the first time I made this slow roasted salmon with citrus and capers: I had friends over who said they didn’t even like salmon (I mean, really?) and by the end, there wasn’t a flaky morsel left on the platter. True story! Also, one time I mistook a lime for a lemon and nobody noticed, so apparently, citrus works like a charm either way.

Why I Keep Coming Back to Slow Roasted salmon with Citrus & Capers

I make this recipe every time I want to seem a bit fancier than I really am—like when my mum says she’s popping over ‘just for a cuppa’ and then peeks into the fridge for a snack. My family goes completely bonkers for this because the kitchen smells like a posh bistro, but it’s only ten minutes of actual effort (not counting the part where I have to shoo people away from the kitchen because they ‘just want a little taste’). And sometimes, I’ll admit, I even make it for myself because I love how forgiving it is—a bad mood or a slightly wilted lemon never ruined its mojo.

What You’ll Need (and My Bit on Substitutions)

• 1 side of salmon (about 1 to 1.2kg)—I’ve even used fillets when the shop was out of whole sides; works almost as well
• 2 oranges, thinly sliced (Mine never slice perfectly thin, but it doesn’t matter. Mandarins work in a pinch!)
• 1 lemon, thinly sliced—Limes also get the job done if you like it punchy
• 3 tablespoons olive oil—or just glug it on; don’t be stingy
• 2 tablespoons capers, rinsed (I use the brined kind, but my grandmother insisted on salt-packed. Honestly—either is fine here.)
• 1 small red onion, sliced into half moons
• Flaky sea salt—I have a box living on my counter for exactly this sort of thing
• Freshly ground black pepper (or a pre-ground shaker, if that’s your vibe)
• A few sprigs fresh dill (Totally optional, but I almost always throw some in—once I forgot, didn’t miss it much!)

Let’s Make This Salmon: (Directions That Work in My Kitchen at Least)

1. Preheat your oven to 130°C (that’s about 265°F). Low and slow is the name of the game—even my ancient oven manages this.
2. Line a baking tray with baking parchment. It’s less of a mess, though sometimes I skip it and just soak the tray after.
3. Lay the salmon skin-side down on the tray. Pat it dry with a bit of kitchen roll (I’m always out of proper paper towel).
4. Layer the orange and lemon slices over the salmon—just scatter them, don’t fuss. Nestle in the sliced red onion and sprinkled capers too. I sometimes sneak a couple of capers to nibble while I’m doing this.
5. Drizzle the olive oil all over. Sprinkle generously with flaky salt, lots of black pepper, and, if you’ve got dill, toss a few sprigs around.
6. Pop the tray into the oven and roast for 35-45 minutes, until the salmon is just opaque and flakes easily with a fork. Don’t freak out if the colour doesn’t look dramatic—this is how it should be. (Sometimes my timer goes off and I wander away for a few more minutes—no harm done.)
7. Take the salmon out and let it rest for about 5 minutes. That’s when everyone tries to pinch a bit! I usually give in.

Notes: Things I’ve Figured Out Through Trial and Error

• If it looks too pale, don’t panic. Slow roasting keeps it moist—no peering over the pan worrying if it’s dry as dust.
• The citrus gets jammy and sweet, and you’re meant to eat it with the salmon (well, except the peel, I guess…although my uncle ate it once and liked it?)
• On second thought, I don’t recommend skipping the capers—they’re what bring that briny punch.

Some Experiments and Variations (One Was a Flop!)

• Tried adding sliced fennel once—actually pretty tasty, but my kid picked it all out anyway.
• Once swapped oranges for blood oranges and loved the dramatic look (tasted the same, really).
• Don’t try it with grapefruit. Way too bitter; not my best idea—live and learn!

The Gear I Use (And What If You Don’t Have It?)

I use a big old baking tray, but honestly, once I used a roasting tin lined with foil since my cousin had “borrowed” my tray—worked just fine. If you don’t have parchment, just grease the tray (then let it soak overnight, trust me).

Storing the Leftovers (Not That You’ll Have Any)

Stick leftovers in an airtight container, keep in the fridge for up to 2 days. But honestly, in my house it never lasts more than a day—people keep sneaking forkfuls straight form the fridge!

How I Like to Serve This (And What My Family Does)

I love this salmon just barely warm, flaked over a big green salad or some boiled new potatoes (old school but unbeatable). My dad puts it in a sandwich with a swipe of mustard, but hey, whatever floats your boat.

Pro Tips Learned the Hard Way

• I tried rushing this by cranking up the heat. Don’t. Dry salmon is just sad.
• Let the salmon rest—even if you’re starving—otherwise you lose precious juices.
• Don’t worry about slicing citrus perfectly. It’s a rustic sort of dish; looks better with a bit of personality.

Questions I Actually Get Asked By Friends

• Can I use frozen salmon? Yep! Just thaw it first—trust me, if you bake from frozen, it gets a weird texture.
• What if I hate onions? Skip them, nobody’s policing your salmon. (I forget them half the time anyway.)
• I only have bottled lemon juice. Disaster? Not really, just drizzle a bit on; don’t get hung up on it.
• How do I know when it’s done? The fish will flake when nudged with a fork and will have that faint opaque look. It might not brown much—and that’s the idea. If the ends look dry, you probably left it just a smidge too long, but it’ll still taste dreamy.
• Is the skin edible? Yup, if you like salmon skin. Some love it crispy—I don’t fuss either way here, since it’s not a crispy recipe.

(Totally unrelated, but: If you’re roasting salmon in summer, open a window. The smell lingers a bit—better safe than sorry!)

★★★★★ 4.70 from 24 ratings

Slow Roasted Salmon with Citrus and Capers

yield: 4 servings

prep: 15 mins

cook: 40 mins

total: 55 mins

This slow roasted salmon is fragrantly infused with thinly sliced citrus and briny capers, resulting in an ultra-moist, tender main perfect for a simple yet elegant dinner. Low and slow oven roasting ensures buttery, flavorful fish every time.

🖨️ Print Pin Recipe

Ingredients

• 1 side of salmon (about 1 to 1.2kg)—I’ve even used fillets when the shop was out of whole sides; works almost as well
• 2 oranges, thinly sliced (Mine never slice perfectly thin, but it doesn’t matter. Mandarins work in a pinch!)
• 1 lemon, thinly sliced—Limes also get the job done if you like it punchy
• 3 tablespoons olive oil—or just glug it on; don’t be stingy
• 2 tablespoons capers, rinsed (I use the brined kind, but my grandmother insisted on salt-packed. Honestly—either is fine here.)
• 1 small red onion, sliced into half moons
• Flaky sea salt—I have a box living on my counter for exactly this sort of thing
• Freshly ground black pepper (or a pre-ground shaker, if that’s your vibe)
• A few sprigs fresh dill (Totally optional, but I almost always throw some in—once I forgot, didn’t miss it much!)

Instructions

1. 1
   Preheat your oven to 130°C (that’s about 265°F). Low and slow is the name of the game—even my ancient oven manages this.
2. 2
   Line a baking tray with baking parchment. It’s less of a mess, though sometimes I skip it and just soak the tray after.
3. 3
   Lay the salmon skin-side down on the tray. Pat it dry with a bit of kitchen roll (I’m always out of proper paper towel).
4. 4
   Layer the orange and lemon slices over the salmon—just scatter them, don’t fuss. Nestle in the sliced red onion and sprinkled capers too. I sometimes sneak a couple of capers to nibble while I’m doing this.
5. 5
   Drizzle the olive oil all over. Sprinkle generously with flaky salt, lots of black pepper, and, if you’ve got dill, toss a few sprigs around.
6. 6
   Pop the tray into the oven and roast for 35-45 minutes, until the salmon is just opaque and flakes easily with a fork. Don’t freak out if the colour doesn’t look dramatic—this is how it should be. (Sometimes my timer goes off and I wander away for a few more minutes—no harm done.)
7. 7
   Take the salmon out and let it rest for about 5 minutes. That’s when everyone tries to pinch a bit! I usually give in.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 420cal

Protein: 39 gg

Fat: 25 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 11 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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