Recipe by Malky and Yossi Levine

Slow-Roasted Salmon with Citrus Glaze

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

One of the things I love about Pesach food is getting creative with the ingredients we’re allowed to use. This fish looks so naturally gorgeous with the mix of blood orange and lemon slices. The salmon falls apart the moment you cut into it, and I had to stop myself from eating the entire fillet. Leftovers are rarely this exciting!


Slow-Roasted Salmon

  • 1 blood orange, peeled and thinly sliced

  • 1 orange, peeled and thinly sliced

  • 1 lemon, peeled and thinly sliced

Citrus Glaze

  • pinch of salt

  • 1/3 cup water

Wine Pairing

Herzog Special Reserve Russian River Chardonnay


Prepare the Salmon


Preheat oven to 275 degrees Fahrenheit. Coat the salmon with oil and season with salt and pepper.


Spread half of the blood orange, orange and lemon slices into a shallow baking dish and place salmon on top. Arrange the rest of the citrus over the salmon.


Roast salmon until it’s just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Prepare the Citrus Glaze


Combine orange juice, lemon juice, water, sugar and salt in a small saucepan. Bring to a boil over medium-high heat and mix well. Cook until reduced by half. Let cool until the glaze is thick and sticky.


Transfer salmon to a platter and drizzle with citrus glaze. Serve at room temperature.


Recipe, Photo and Styling by Yossi and Malky Levine

Slow-Roasted Salmon with Citrus Glaze

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