Preheat oven to 275° f. Slice lemon and lime into thin rounds. Cut orange in half. Slice one half and juice the other.

Drizzle 1 Tablespoon olive oil over the bottom of a casserole dish large enough to hold salmon with some room to spare. Arrange sliced fruit over olive oil. Lay salmon on top of citrus skin side down. Season salmon with a little kosher salt.

Combine miso, 2 Tablespoon orange juice and remaining 1/2 Tablespoon of olive oil and spread mixture evenly over salmon.

Allow coated salmon to sit at room temp for 30 minutes before sliding into the preheated oven Cook for 35-40 minutes, checking the internal temperature first at 20 minutes to guage how it's coming along. Salmon is done when internal temperature is 130°f.

Break salmon into large pieces and serve with fishy fish sauce if desired (recipe in notes)