Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe
Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch.
Ingredients
- 16 ounces salmon skin on and preferably wild-caught - 1 large piece or two 8 ounce pieces are recommended
- 1 tsp olive oil
- 1/2 lemon sliced into thin rounds
- 1 grapefruit peel and pith removed and cut into thin rounds and then into halves and quarters
- 1 orange peel and pith removed and cut into thin rounds and then into halves and quarters
- 1/2 tsp salt plus more, to taste
- 2 tbsp chili crunch plus more as needed - choose your favorite brand - I love Momofoku which can be found at Rollin' Oats
- dill or basil fresh & torn into smaller pieces (garnish, optional)
- avocado sliced (optional)
Instructions
- Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.
- Roast the salmon for an hour and remove from the oven - the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece - we want it to flake a bit into chunks.
- To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter - there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired.
