Oregano and Orange Slow-Roasted Halibut with Salmoriglio
By Kelly SongPublished on December 27, 2025
Time
1 hour, plus 30 minutes brining
Yield
Serves 4 to 6
Ingredients
Halibut
6 tablespoons table salt for brining1 (2-pound) skinless halibut fillet, 1½ inches thick6 garlic cloves, sliced thin6 (2-inch) strips orange zest 6 sprigs fresh oregano ½ cup extra-virgin olive oilSalmoriglio
¼ cup extra-virgin olive oil ¼ cup finely chopped fresh parsley 2 tablespoons finely chopped fresh oregano 2 teaspoons grated lemon zest plus 1 tablespoon juice1 teaspoon grated orange zest plus 1 tablespoon juiceBefore You Begin
If you can’t find a 2-pound halibut fillet, you can use four 8-ounce skinless halibut fillets instead: Arrange the fillets side by side in the baking dish so that they are touching; the roasting time remains the same. We like to serve this dish with crusty bread for sopping up the flavorful oil.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Whisk 6 tablespoons table salt and 6 cups cold water together in large bowl until salt is dissolved. Submerge 1 (2-pound) skinless halibut fillet in brine and refrigerate for 30 minutes (do not brine for longer).
- Scatter 6 thinly sliced garlic cloves, 6 strips orange zest, and 6 oregano sprigs over 13 by 9-inch baking dish. Pat halibut dry and place atop aromatics (some aromatics will remain uncovered). Pour ½ cup extra-virgin olive oil evenly over halibut, allowing excess to pool along sides of dish. Roast until halibut is opaque and thickest part registers 125 degrees, 35 to 45 minutes.
- Meanwhile, stir ¼ cup oil, ¼ cup finely chopped parsley, 2 tablespoons finely chopped oregano, 2 teaspoons grated lemon zest plus 1 tablespoon juice, and 1 teaspoon grated orange zest plus 1 tablespoon juice together in bowl; set aside.
- Remove baking dish from oven and let halibut rest in dish until thickest part registers 135 degrees, about 5 minutes. Spoon oil from sides of dish evenly over halibut. Drizzle halibut with salmoriglio. Serve halibut directly from baking dish (leaving behind aromatics), using serving spoon to flake halibut into large pieces and to spoon aromatic oil over individual portions.
for the halibut
for the salmoriglio
Time
1 hour, plus 30 minutes briningYield
Serves 4 to 6Ingredients
Halibut
Salmoriglio
Ingredients
Halibut
Salmoriglio
Ingredients
Halibut
Salmoriglio
Why This Recipe Works
Flaky, buttery, and clean-flavored halibut is one of the most delectable varieties of white fish. Here, we let this special-occasion protein shine as a centerpiece roast, opting for a sizable 2-pound piece to feed a crowd. We briefly soaked the halibut in a salty brine to season the fish and ensure a moist interior. Before roasting, we rested the halibut atop orange peels, garlic slices, and fresh oregano sprigs to add subtle perfume and coated the halibut in a generous amount of olive oil (this both added richness to the lean protein and protected the outer surface from overcooking). We found that slow-roasting the halibut at 250 degrees yielded a fish that was evenly cooked throughout, without requiring an overly watchful eye. The halibut was finished with a bright salmoriglio sauce, a traditional Sicilian stir-together condiment made of fresh oregano, parsley, and citrus juice and zest. The simple, zippy sauce, along with a piece of crusty bread to mop up the surrounding garlicky olive oil, is all the halibut needs to come together as a crowd-worthy dish.
Before You Begin
If you can’t find a 2-pound halibut fillet, you can use four 8-ounce skinless halibut fillets instead: Arrange the fillets side by side in the baking dish so that they are touching; the roasting time remains the same. We like to serve this dish with crusty bread for sopping up the flavorful oil.
Instructions
- Adjust oven rack to middle position and heat oven to 250 degrees. Whisk 6 tablespoons table salt and 6 cups cold water together in large bowl until salt is dissolved. Submerge 1 (2-pound) skinless halibut fillet in brine and refrigerate for 30 minutes (do not brine for longer).
- Scatter 6 thinly sliced garlic cloves, 6 strips orange zest, and 6 oregano sprigs over 13 by 9-inch baking dish. Pat halibut dry and place atop aromatics (some aromatics will remain uncovered). Pour ½ cup extra-virgin olive oil evenly over halibut, allowing excess to pool along sides of dish. Roast until halibut is opaque and thickest part registers 125 degrees, 35 to 45 minutes.
- Meanwhile, stir ¼ cup oil, ¼ cup finely chopped parsley, 2 tablespoons finely chopped oregano, 2 teaspoons grated lemon zest plus 1 tablespoon juice, and 1 teaspoon grated orange zest plus 1 tablespoon juice together in bowl; set aside.
- Remove baking dish from oven and let halibut rest in dish until thickest part registers 135 degrees, about 5 minutes. Spoon oil from sides of dish evenly over halibut. Drizzle halibut with salmoriglio. Serve halibut directly from baking dish (leaving behind aromatics), using serving spoon to flake halibut into large pieces and to spoon aromatic oil over individual portions.
for the halibut
for the salmoriglio
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