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Slow-Roasted Salmon with Fennel, Citrus, and Chiles

HG Cooks

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Recipe by Bon Appetit

Squeeze a little zest into your next meal. Packed with Vitamin C and antioxidants, oranges are a smart choice during the coldest part of the year. It doesn't hurt that they are also incredibly versatile when it comes to cooking. This mouth-watering orange recipe is sure to bring a burst of sunshine to your day. Winter may be dull, but citrus sure isn’t.

Serves 6


  • 1 medium fennel bulb, thinly sliced

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

  • 1 Meyer or regular lemon, very thinly sliced, seeds removed

  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced

  • 4 sprigs dill, plus more for serving

  • Kosher salt

  • Coarsely ground pepper

  • 1 (2-pound) skinless salmon fillet, preferably center-cut

  • ¾ cup olive oil

  • Flaky sea salt (such as Maldon)


  • Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

  • 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.

  • Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

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