Slow roasted salmon fillet cooked on a bed of lemon and orange slices, topped with a honey-garlic-herb marinade and served with a simple cabbage slaw. The citrus base keeps the fish moist while infusing it with bright, subtle flavors.
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On a large platter or baking dish, create a bed of sliced lemons and oranges.
In a small mixing bowl, combine the olive oil and honey.
Add the minced garlic, salt, pepper, all-purpose seasoning, paprika, and dried parsley to the bowl.
Add the lemon zest to the marinade.
Whisk the marinade ingredients together until fully combined.
Place the salmon fillet skin-side down on top of the citrus slices.
Pour the marinade over the salmon and spread it evenly to cover the top of the fillet.
Slow roast the salmon in the oven until cooked through and flaky. (Note: Time and temperature not specified in video).
While the salmon is cooking, prepare the cabbage slaw by thinly slicing the cabbage and tossing with a simple dressing (not shown).
Once cooked, remove the salmon from the oven, slice into portions, and serve immediately with the cabbage slaw.
Store leftover salmon and slaw in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a 275°F oven or enjoy cold.
The recipe does not specify exact temperature or time. For guidance, slow roasting typically means 275–300°F for 20–30 minutes depending on fillet thickness, until the salmon is cooked through and flaky. Refer to the video for the creator's preferred method.
Yes. Halibut, sea bass, or cod work well. Adjust cooking time based on thickness and density; thinner fillets may cook faster than salmon.
The recipe does not specify the slaw dressing. A light vinaigrette (olive oil, lemon juice, salt, and pepper) or a creamy mayo-based dressing complements the roasted salmon well.
The salmon is cooked through and flaky when it easily separates into large flakes with a fork and the internal temperature reaches 145°F.
Prepare the marinade and slice the citrus up to 1 day in advance. Assemble and roast on the day of serving for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days.
