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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.