Slow Roasted Salmon with Fennel Citrus and Chiles


1 medium fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 lemon, very thinly sliced, seeds removed

1 red Fresno chile or jalapeno, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt

Coarsely ground pepper

1 (2-lb.) skinless salmon fillet, preferably center-cut

¾ cups olive oil

Flakey sea salt (such as Maldon)



  1. Preheat oven to 275° F.
  2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish. Season with salt and pepper. (Seeds can be removed from chili pepper if desired.)
  3. Season salmon with kosher salt and place on top of the fennel mixture. Pour oil over the top.
  4. Place in oven and roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque,) 30-40 minutes for medium-rare.
  5. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over the top. Discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs. Enjoy!

Serves 6


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