Slow Roasted Salmon with Tarragon and Citrus
Gluten Free,  Main Course,  Seafood

Slow-Roasted Salmon with Tarragon and Citrus

Slow Roasted Salmon with Tarragon and Citrus

Hints of citrus and sweet tarragon & fennel infuse flavor into this Slow-Roasted Salmon dish.  This luxurious recipe from Food & Wine is wonderful for the holidays.  To begin, a seasoning mixture is made from melted butter, thinly sliced garlic & shallots, ground fennel seeds, fresh tarragon & lemony thyme, lemon & orange zest, and coarsely ground pepper. 

Slow Roasted Salmon with Tarragon and Citrus

The seasoning mixture is spread over both sides of a beautiful whole salmon fillet, before it is surrounded by orange juice and slow roasted.  Once again, a recipe by Food & Wine that brings together uniquely different flavors to create harmony.  The fish is oh so moist and the orange sauce is beautiful and bright.  We served ours with cauliflower mash, however rice, couscous, or even a bed of baby greens would be an equally delicious way to capture this fabulous sauce.

Please forgive the not so clear pictures, as I pulled these from the archives.  Yet this recipe is so very deserving of a post.  So it seems keeping up with a brand new puppy  (who’s so stinking cute I can barely put her down) is a little more work than I remembered.  I’ll be back to cooking tomorrow.

Slow Roasted Salmon with Tarragon and Citrus

Slow-Roasted Salmon with Tarragon and Citrus

Food & Wine
Course Seafood


  • 4 Tbl. unsalted butter melted
  • 4 garlic cloves thinly sliced
  • 3 medium shallots minced
  • 2 Tbl. fennel seeds coarsely ground in a spice grinder
  • Finely grated zest of 3 lemons plus 1 1/2 Tbl. fresh lemon juice
  • Finely grated zest of 1 orange plus juice of 1 orange
  • 2 Tbl. chopped tarragon
  • 1 Tbl. coarsely ground black pepper
  • 2 tsp. chopped lemony thyme
  • Olive oil for the baking dish
  • 2 1/2 lbs. whole skinned salmon fillet
  • Kosher salt
  • 1/2 tsp. cayenne pepper
  • Sea salt


  • Preheat oven to 300 degrees F.
  • In a bowl, combine melted butter with the garlic, shallots, fennel seeds, zests, tarragon, black pepper, and lemony thyme.
  • Brush a ceramic baking dish with olive oil. Lightly season the salmon fillet with kosher salt. Spread half of the seasoning mixture on the skinned side of the fish.
  • Place skinned side down in baking dish and top with remaining seasoning mixture.
  • Sprinkle with cayenne pepper.
  • Let the salmon sit at room temperature for 20 minutes.
  • Carefully pour the orange juice into the baking dish and cover the dish tightly with foil.
  • Bake the salmon for 35 minutes, until the fish is barely opaque in the center.


  • Charlotte Forbes

    Two questions, please:
    “Pre-heat the oven to 300 degrees”? Is this centigrade or farenheit? It is not specified and please remember that not all your readers live in the U.S…..
    Secondly, when you say in step 7, “cover tightly with foil”, do you mean the salmon itself, or the whole baking dish?

    • libby

      Hi Charlotte. I have updated the recipe to reflect Fahrenheit and that the whole baking dish is covered in foil. I have hope you love this salmon as much as we do.

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