- 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 2.5–3 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
- Preheat the oven to 300 F.
- 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.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, gochujang, honey, sesame oil, vinegar, grated garlic, and grated ginger.
- 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.
- 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).
- Serve filets along with roasted citrus and onions.