Times are trying, groceries are low, but please know I would never post any dish on here I would’t normally make – you know, sans crisis. That being said, this slow-baked salmon dish requires just a few ingredients, is doused in olive oil, and relies on the low-and-slow method of cooking it to render a most delicious, never over-cooked piece of salmon, infused with flavors of citrus and oregano. The worst thing about salmon is overcooking it, but with the low-and-slow method, you won’t have that problem.
- 1.5 lbs salmon fillet
- 2 lemons, very thinly sliced, and deseeded
- 1 orange, very thinly sliced, and deseeded
- 4-5 sprigs of fresh oregano
- 1.5 cups of extra virgin olive oil
- 2 bunches of dill, roughly chopped (optional, but recommended)
- 1 tbsp lemon juice (optional, but recommended)
Step 1: Preheat your oven to 300 degrees.
Step 2: Season salmon fillet on both sides with kosher or regular salt (I prefer kosher, it tastes better) and pepper.
Step 3: Place salmon fillet in a deep baking dish. Place orange and lemon slices, as well as the oregano sprigs on, under, and around salmon fillet. Season the orange, lemon, and oregano with salt and pepper as well. Top the whole thing with the olive oil.
Step 4: Bake in oven for 30-35 minutes. Mix dill with the 1 tbsp of lemon juice just before serving, season with salt, and garnish the salmon with the dill.
Note – Once baked, the orange and lemon slices are meant to be eaten with the salmon, rind and all!