Oven-Roasted Salmon Recipe

Oven-roasted salmon, an impressive and beautiful dinner, couldn’t be easier to put together: A whole side of salmon, which is generously seasoned with coriander and paprika, is roasted low and slow over a bed of lemon and Cara Cara oranges.

The best part: The juicy, flavorful roasted salmon is served overtop a bed of a bright, citrusy arugula salad. Dotted with buttery, briny Castelvetrano olives, more orange slices, shallot, and fresh herbs, it’s the perfect springy meal.

Credit:

Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser

Ingredients for Oven-Roasted Salmon

This salmon dish is packed with flavor thanks to a few key seasonings, lemon, oranges, and olives. In addition to the fish you’ll need these ingredients:

Paprika: Imparts a sweet, smoky flavor.
Coriander: With fresh, citrusy notes, coriander is the seed form of cilantro. Paired with paprika, it’s a floral yet mild seasoning that also complements the citrus in the dish.
Olive oil: This oil beautifully complements the texture and the flavor of salmon, which is already a naturally oily fish. It also provides a neutral conduit for the seasonings: paprika, coriander, salt, pepper, and lemon zest.
Kosher salt and black pepper: Salt and pepper seasons the salmon and locks in flavor and moisture, but it’s also used for the salad dressing to enhance all the flavors.
Lemon zest and juice: Fresh zest and juice infuses the salmon and dressing with a bright, zesty flavor.
Oranges: Any sort of oranges will do, but a nice variety of navel, Cara Cara, and blood oranges makes for a colorful presentation.
Fresh parsley: Adds fresh, herbaceous notes to the arugula salad.
Baby arugula: A fresh, crisp base for the fish with a mildly peppery flavor.
Castelvetrano olives: Tearing Castelvetranos is a pro-move. The craggy edges not only add texture to the salad, but they pick up and carry the flavors of the dressing beautifully.

Shallot: Mild and delicate, slightly oniony and garlicky at the same time, shallot is sharp but balanced by the acidity of the citrus in this salad.

How To Pick the Best Salmon for Your Recipe

There are lots of options when it comes to choosing salmon at the market, and you may wonder which type is best. When making your choice, you’ll want to consider the freshness of the fish, type, fat content, and cost.

For this recipe, you’ll need a salmon filet about 2 to 2 1/2 pounds in weight, although you can also halve or double the recipe as needed. The first step is to take a look at your options and consider which is the freshest. Look for salmon that’s vibrant in color, with firm flesh and a fresh, ocean-y smell. If the only options are skin-on, you can remove the skin before cooking or ask the fishmonger to do it for you.

If fresh salmon isn’t available, frozen salmon is a great alternative. Thaw overnight in the refrigerator if you have the time, or place into a sealed bag in a container of cold water, changing the water every 15 minutes until the fish is fully defrosted.

If you’re making the choice between wild-caught salmon and farm-raised, it may come down to price or your personal preferences. Wild-caught salmon has a firmer texture and deeper flavor, while farm-raised might have a fattier, more tender texture.

Our Tips for the Best Roasted Salmon

For the best-looking and tasting roasted salmon, keep these pro tips from our test kitchen in mind:

Even thickness: When you’re procuring your salmon fillet, ask for a center-cut piece, which tends to have an even thickness and allows for more even cooking.
Ask for help: Don’t hesitate to ask your fishmonger to remove the skin from the fillet for you—that way, you don’t have to mess with it at home.
Choose a fatty type: If you have the option, we’d recommend a fattier salmon, like Atlantic salmon, which balances nicely with the acidity and tang of the citrus in this recipe.
Suit the season: Any type of orange works well in this recipe, but you could also swap in grapefruit for a wintery variation.
Avoid overcooking: Bake until the salmon flakes easily and registers 125°F on a thermometer to keep it from drying out or becoming rubbery.

How To Store and Reheat Salmon

If you do happen to have some leftover salmon, it can be a delicious next-day lunch or dinner option. Pair with a fresh salad, or store leftover salad (preferably undressed) in a separate airtight container in the refrigerator to keep it from becoming soggy. If desired, you can reheat the salmon in a preheated 325°F oven, on the stovetop, or in the microwave until hot throughout before serving. You can also enjoy the salmon chilled, whether over a salad, or in a sandwich or rice bowl.

What To Serve With Roasted Salmon

Whether you’re serving this for a holiday meal or weeknight dinner, pair with hearty sides like roasted potatoes, rice, quinoa, couscous, farro salad, or other favorites. Bulk up the veggies with roasted asparagus, sauteed spinach, or a spring vegetable sauté.