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Our Favorite Way to Make Salmon

Roasting your salmon low and slow means you’ll end up with perfectly moist filets every time. And with a gochujang-honey glaze and jammy orange slices, this is a recipe we can pretty much guarantee you’ll be making again and again. 

Get the recipe for Slow Roasted Citrus Hot Honey Salmon:

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Slow Roasted Citrus Hot Honey Salmon

  • Author: Misfits Market


  • 2 oranges (any kind, including navel, blood, Cara Cara, minneola tangelo), thinly sliced into rounds
  • 1 lemon, thinly sliced into rounds
  • 1 red onion, cut into thin wedges
  • 4 thyme sprigs
  • 4 tablespoons olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 3 salmon filets (total weight 2.53 pounds)
  • 3 tablespoons gochujang
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 3 garlic cloves, grated
  • 1 2-inch knob of ginger, peeled and grated


  1. Preheat the oven to 300 F.
  2. Add orange slices, lemon slices, onion wedges, and thyme to a 3-quart baking dish. Toss with 2 tablespoons of oil and season with salt and pepper. Arrange citrus and onions into an even layer at the bottom of the dish.
  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, gochujang, honey, sesame oil, vinegar, grated garlic, and grated ginger.
  4. Arrange salmon filets over the citrus and onions, then season both sides with salt. Evenly coat both sides of the filets with the gochujang-honey mixture.
  5. Roast until the salmon is just cooked through, the flesh should look opaque and the inside slightly translucent, 35 to 40 minutes (for medium-rare).
  6. Serve filets along with roasted citrus and onions.

Check out our favorite citrus recipes that we’ll be enjoying all season long.

Then, try even more recipes with oranges:

Spiced Ginger and Mandarin Orange Bundt Cake

Radicchio, Fennel, and Orange Salad

Simple Salad with Carrot-Ginger Dressing