This orange and rosemary roasted salmon recipe is so easy and you can use any citrus and any herb you want. I used cara cara oranges and rosemary, but you could use lemon and thyme, or meyer lemons and marjoram, or lemon/lemon verbena — the combos are endless. Make this super easy roasted salmon recipe when you want to prepare a flavorful salmon dinner that is impressive + requires little effort.
Honestly, this recipe is just super easy and super delicious.
I’m a big fan of braising, and while this isn’t technically a braise, one can say it’s inspired by braising with the higher content of liquid than just relying on pure convection/dry heat roast. The citrus and rosemary kind of infuses the olive oil with herbiness, so you get hints of it in the final product.
Drizzle a bit of that lovely orange-rosemary oil on top of the roasted salmon when you serve it.
- Before the roast
- After the roast
This citrus roasted salmon recipe uses good salmon, a pinch of Hawaiian pink salt, a lot of olive oil, 1 citrus of your choice, and about a palmful of rosemary.
All you have to do is combine these ingredients in a roasting pan, and roast in your oven at 325F for about 30 minutes.
Mimi Newman Roasted salmon recipe with just salmon, salt, an orange, rosemary, and olive oil.
- 24 ounces salmon
- 1 orange
- 2 tablespoons of chopped rosemary
- 2 teaspoons of kosher salt or Hawaiian pink salt if you have it
- ½ cup of olive oil depending on how big your pan is and how much fish you’re working with
- Place into a baking dish + season your salmon fillets with about ½ teaspoon of kosher salt per fillet
- Slice 1 orange into ½” half moons and pour into your baking dish
- Sprinkle 2 tablespoons of chopped rosemary on top
- Pour ½ cup of olive oil over the whole thing
- Serve with a drizle of the citrusy rosemary-y oil on top!