Slow-Roasted Salmon with Citrus-Olive Relish

With its brilliant, briny citrus-olive relish, which highlights the fermented depth and supple texture of preserved lemons, this easy meal of silky, slow-cooked roast salmon fillets is downright dinner party-worthy. The low roasting temperature level ensures juicy, completely cooked salmon every time.

This dish originates from The Global Pantry Cookbook by Ann Taylor Pittman and Scott Mowbray.

Frequently asked questions
What are maintained lemons?
Protected lemons are salted, fermented lemons that are used in Moroccan cooking and in lots of North African and Middle Eastern foods. Both the peel and the flesh are edible and can be utilized in all kinds of dishes. Protected lemons deserve making yourself, though jars can likewise be discovered in elegant grocery stores and naturally in Middle Eastern and North African food shops.

What should I serve with this meal?
Try serving each roast salmon fillet over a bed of couscous or your favorite grain to soak up all the juices from the relish.
Slow-Roasted Salmon with Citrus-Olive Relish
Notes from the Food & Wine Test Kitchen
Select salmon fillets that are even in size and density for the most even cooking– ask your fishmonger for center-cut fillets if offered. Permitting the salmon to stand at space temperature level for thirty minutes before roasting will help it cook more uniformly.

This roast salmon fillet recipe was an immediate hit with our testers. It yielded perfectly cooked salmon, soft and moist and fall-apart tender with a brilliant and punchy citrus enjoy.

Make ahead
While this recipe is best prepared fresh, the oranges can be segmented, and the sections can be refrigerated, covered, for up to 2 days. Toss the orange segments with the staying relish ingredients while the salmon is roasting.

Suggested pairing
We like a lemon-accented Sonoma County Chardonnay, such as Benovia Russian River Valley Chardonnay.

4 (6-ounce) skin-on salmon fillets (about 1 1/2 inches thick).

1 teaspoon kosher salt, divided.

1/2 teaspoon ground coriander.

1/4 teaspoon black pepper.

2 medium navel oranges.

1/2 cup pitted Castelvetrano olives, torn.

1/4 cup loosely packed fresh flat-leaf parsley leaves.

1/4 cup thinly sliced red onion.

1 tablespoon finely sliced maintained lemon.

2 tablespoons extra-virgin olive oil, divided.
Organize salmon fillets in a 13- x 9-inch baking dish. Stir together 3/4 teaspoon salt, coriander, and pepper in a little bowl; sprinkle uniformly over salmon. Let salmon stand at room temperature level 30 minutes.
Roast salmon in preheated oven until salmon reaches wanted degree of doneness, 20 to 25 minutes for medium-rare. Transfer salmon to a platter, and spoon enjoy over top.

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