Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

1 side salmon, about 2 lb (900 g), skin-on
2 medium oranges, thinly sliced
1 lemon (zest and 2 tbsp juice, divided)
6 tbsp unsalted butter, softened
5 tbsp extra-virgin olive oil, divided
4 garlic cloves, minced (3 for butter, 1 for gremolata)
1 cup pomegranate arils
5 tbsp chopped fresh herbs (dill, parsley, plus optional mint)
3/4 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
Pinch red pepper flakes (optional)

Do This

1. Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment and lightly oil it.
2. Pat salmon dry, place skin-side down on the sheet, and season with 1/2 tsp salt and 1/4 tsp pepper.
3. Mix softened butter, 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp lemon zest, 1/4 tsp salt, pepper, and red pepper flakes.
4. Spread garlic-herb butter evenly over salmon. Shingle orange slices over the top, slightly overlapping.
5. Roast 18–22 minutes, until salmon is just opaque and flakes easily (internal temp about 125°F/52°C for medium).
6. While salmon bakes, combine pomegranate arils, remaining herbs, remaining garlic, 2 tsp lemon zest, 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp salt, and pepper for the gremolata.
7. Rest salmon 5 minutes, then spoon pomegranate herb gremolata over the top and serve with extra citrus wedges.

Why You’ll Love This Recipe

Gentle roasting keeps the salmon buttery-tender and perfectly juicy, not dry.
Fresh citrus, herbs, and pomegranate add color and brightness for a dinner-party-worthy centerpiece.
Mostly hands-off: assemble the pan, slide it into the oven, and make the gremolata while it roasts.
Easy enough for a weeknight, impressive enough for holidays and special occasions.

Grocery List

Produce: 1 side salmon (about 2 lb), 2 oranges, 1 lemon, 1 pomegranate (or packaged arils), fresh dill, fresh flat-leaf parsley, fresh mint (optional), garlic
Dairy: Unsalted butter
Pantry: Extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional), flaky sea salt (optional)

Full Ingredients

Citrus-Herb Roasted Salmon

1 side salmon, about 2 lb (900 g), skin-on, pin bones removed
2 medium oranges (such as navel or Cara Cara), thinly sliced into rounds (about 1/8 inch thick)
1 lemon, zested (about 2 tsp zest total) and juiced (you will need 2 tbsp juice for the gremolata)
1 tbsp extra-virgin olive oil, for greasing the pan
1/2 tsp kosher salt, for seasoning the salmon
1/4 tsp freshly ground black pepper

Garlic-Herb Citrus Butter

6 tbsp unsalted butter, softened to room temperature
2 tbsp extra-virgin olive oil
3 garlic cloves, finely minced
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh flat-leaf parsley
1 tsp lemon zest (from the lemon above)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch red pepper flakes (optional, for a gentle heat)

Pomegranate Herb Gremolata

1 cup pomegranate arils (from about 1 medium pomegranate)
2 tbsp finely chopped fresh dill
3 tbsp finely chopped fresh flat-leaf parsley
1 tbsp finely chopped fresh mint (optional but highly recommended)
1 small garlic clove, very finely minced or grated
2 tsp lemon zest (use the remaining zest from the lemon above)
2 tbsp fresh lemon juice
3 tbsp extra-virgin olive oil
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Optional For Serving

Extra orange and/or lemon wedges
Flaky sea salt, for sprinkling

Step-by-Step Instructions

Step 1: Prep the pan and salmon

Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or lightly greased foil. Drizzle the parchment with 1 tbsp olive oil and rub it around so the salmon will not stick.

Pat the salmon dry on all sides with paper towels. Place it skin-side down on the prepared baking sheet. If one end is much thinner, you can fold the thin tail end slightly under itself so the fillet is more evenly thick and cooks uniformly.

Season the top of the salmon evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Set aside while you prepare the garlic-herb butter.

Step 2: Make the garlic-herb citrus butter

In a medium bowl, combine the softened unsalted butter, 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp kosher salt, 1/4 tsp pepper, and a pinch of red pepper flakes (if using).

Use a fork or small spatula to mash everything together into a smooth, spreadable paste. You want the herbs and garlic evenly distributed throughout the butter so every bite of salmon gets flavor.

Step 3: Spread the butter and layer the citrus

Using a spatula or the back of a spoon, spread the garlic-herb citrus butter evenly over the top of the salmon. Try to coat the entire surface from end to end, creating a thin, even layer. This will baste the fish as it roasts and keep it very moist.

Arrange the orange slices on top of the buttered salmon in slightly overlapping rows, like shingles on a roof. Cover as much of the surface as you can. The oranges will infuse the fish with fragrance and keep it insulated so it cooks gently.

Step 4: Roast the salmon low and slow

Transfer the baking sheet to the preheated oven. Roast the salmon for 18–22 minutes, depending on thickness. A thinner center-cut fillet might be done closer to 18 minutes, while a very thick piece could take up to 22 minutes.

The salmon is done when it is just opaque in the center and flakes easily with a fork, but is still very moist. An instant-read thermometer inserted into the thickest part should read about 120–125°F (49–52°C) for medium. If you prefer it more well-done, go up to 130°F (54°C), but avoid overcooking.

Step 5: Mix the pomegranate herb gremolata

While the salmon is roasting, make the gremolata. In a medium bowl, combine the pomegranate arils, 2 tbsp chopped dill, 3 tbsp chopped parsley, 1 tbsp chopped mint (if using), and the remaining 1 small minced garlic clove.

Add 2 tsp lemon zest, 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp kosher salt, and a few grinds of black pepper. Stir gently to coat the pomegranate and herbs without crushing them.

Taste and adjust seasoning: add a pinch more salt for brightness, extra lemon juice for acidity, or more olive oil for richness as needed. Set aside at room temperature until the salmon is finished.

Step 6: Rest and garnish the salmon

Once the salmon is cooked to your liking, remove the baking sheet from the oven. Let the salmon rest for 5 minutes. This short rest lets the juices redistribute so the fish stays tender when you slice it.

You can leave the orange slices on the fish for serving (they are mostly for aroma and presentation) or gently slide a few off to expose the glossy, herb-buttered surface underneath.

Spoon a generous amount of the pomegranate herb gremolata along the center of the salmon, allowing some to spill over the sides for a rustic look. Reserve a little extra in a bowl for passing at the table.

Step 7: Serve

Use a large spatula to portion the salmon into 6 pieces, cutting right through the citrus. Transfer to plates or a platter, making sure each serving gets some gremolata and a bit of citrus.

Finish with a light sprinkle of flaky sea salt over the salmon and gremolata for a delicate crunch and flavor pop. Offer extra lemon or orange wedges on the side. Serve warm, alongside simple sides like roasted potatoes, rice, or a green salad.

Pro Tips

Keep the heat gentle. Roasting at 300°F (150°C) prevents the salmon’s white albumin from oozing out and keeps the flesh velvety instead of dry.
Check early. Ovens vary, so start checking doneness at 15–16 minutes, especially if your fillet is on the thin side.
Use fresh herbs. Fresh dill and parsley are key to the bright, clean flavor. Dried herbs will not deliver the same result here.
Room-temperature butter spreads better. If your butter is too firm, microwave it for 5–10 seconds (just until soft, not melted) for easy spreading.
Make it dinner-party ready. Roast and serve the salmon on the same parchment-lined pan or transfer to a warm serving platter, then garnish with extra herbs and citrus slices for a showstopping centerpiece.

Variations

Foil packet version: Assemble the salmon on a large piece of foil, fold into a loose packet, and bake. This traps steam for ultra-tender fish. Open the foil for the last few minutes if you want a bit more color on top.
Spicy citrus salmon: Add an extra 1/2–1 tsp red pepper flakes or a spoonful of harissa to the garlic-herb butter for a warm, spicy kick.
Lemon-only twist: Use all lemon instead of oranges for a sharper, more classic flavor. Swap the orange slices for thin lemon slices and increase the lemon zest by 1 tsp in the butter.

Storage & Make-Ahead

Leftover salmon can be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. It is best gently reheated (covered) in a low oven at 275°F (135°C) until just warmed through, or enjoyed cold flaked over salads, grain bowls, or toast.

The pomegranate herb gremolata is best the day it is made but can be prepared up to 4 hours in advance and kept covered in the refrigerator. If making ahead, add the salt and lemon juice just before serving to keep the herbs vibrant and the pomegranate arils crisp.

You can also mix the garlic-herb butter a day ahead. Store it covered in the refrigerator, then bring it back to room temperature so it spreads easily before assembling the salmon.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe): about 520 calories, 34 g fat, 7 g saturated fat, 8 g carbohydrates, 2 g fiber, 5 g sugar, 45 g protein, 430 mg sodium. These numbers will vary based on the exact size of your salmon fillet and how much gremolata and butter you use per serving.

Citrus Herb Roasted Salmon With Pomegranate Gremolata