Roast Salmon With Smashed Olives
Updated Oct. 6, 2025
- Total Time
- 1½ hours
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes, plus 1 hour marinating
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons extra-virgin olive oil, divided, plus more for greasing
- 1(4-pound) skin-on salmon fillet, or 2 (2-pound) salmon fillets
- Kosher salt and freshly ground black pepper
- 2large oranges, zested and juiced
- 2(10-ounce) jars pitted Castelvetrano olives, drained, smashed and roughly chopped
- ½cup finely chopped fresh parsley, plus more for garnish
Nutritional analysis per serving (8 servings)
669 calories; 48 grams fat; 10 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 10 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 48 grams protein; 834 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a rimmed sheet pan with parchment paper and grease the surface with olive oil. Pat the salmon dry with paper towels and generously season the flesh with salt and pepper. Lay the salmon skin side down on the parchment and let it dry brine in the fridge, uncovered, for at least 1 hour or up to 8 hours.
- Step 2
Heat the oven to 450 degrees. Drizzle 2 tablespoons oil over the salmon, then bake until golden brown on the edges and cooked through in the center (a thermometer inserted into the center should reach 125 degrees), 10 to 15 minutes for the 2-pound fillets or 15 to 20 minutes for a 4-pound fillet.
- Step 3
Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil with the orange zest and juice and a big pinch each of salt and pepper. Stir in the olives and parsley.
- Step 4
When the salmon is done, spoon the dressing all over the surface, or transfer to a platter before spooning on the dressing. Let the salmon rest for 5 minutes before serving.
Private Notes
Comments
I made this by the book, the only change was cutting the ingredients in half for our 1.5# of Salmon. Not being an experienced chef, I wondered how orange juice, salmon, and olives would work together but it truly was delicious and we'll be making this again. We love to eat salmon, it's nice to have a new way to prepare it! I let it dry brine for 3 hours.
I just brought home 200 lbs. of Salmon from Alaska, it's nice to have some versatility and different. Yes, the natural flavor of Salmon is AMAZING but when you're eating it every week, IMHO, you need to mix things up.
Delicious. I skipped the brine and baked the salmon at 375 degrees for 30 minutes. Love the orange and olive dressing.
Delicious even without the olives!
We actually added a step. I was torn between two salmon recipes so we combined them. I added a butter, garlic honey glaze to the salmon so we got a bit of caramelisation on it. Cooked the salmon at 180c and poured the orange juice and olives over it once it was cooked, while it was hot, and rested it while I grilled the Gruyère on the dauphinoise potatoes. I scattered pomegranate seeds onto the salmon as it was the centrepiece of our Xmas dinner last night; Xmas colours- very festive. It tasted fantastic and looked magnificent. 1.2 kilos between 5 of us with a scrap left over for Daisy. Very pleased, thank you.
Delicious, delicious