- Oily fish
- Salmon fillet
A fresh Atlantic salmon fillet with a tangy balsamic and citrus drizzle.
7 people made this
- 4 Atlantic salmon fillets, skin on
- 100g mixed leaf lettuce
- 2 small lemons
- 2 medium oranges
- 1 large lime
- 100ml freshly squeezed lemon juice
- 1 punnet cherry tomatoes, halved
- 100ml freshly squeezed orange juice
- 2 large cloves garlic, divided
- freshly ground pepper and sea salt to taste
- 50ml freshly squeezed lime juice
- olive oil
- 4 tablespoons balsamic vinegar, divided
- 2 teaspoons chopped fresh dill
MethodPrep:30min ›Cook:20min ›Extra time:2hr marinating › Ready in:2hr50min
- Thoroughly wash salmon and pat dry. Drizzle with a small amount of olive oil. Grind salt and pepper onto skin side and rub in. Place in fridge for 30 minutes.
- Segment lemon, orange and lime, being careful to collect all juices. Mix all fruit segments with a little olive oil, 1/2 clove crushed garlic and refrigerate.
- Combine dill, 1 clove crushed garlic, lime, lemon and orange juice, drizzle of olive oil, salt and pepper.
- Place salmon in shallow sealable container and cover with dill marinade. Refrigerate 2 hours maximum. Remove salmon from fridge 20 minutes before cooking.
- Turn BBQ onto HIGH. Combine citrus segments, citrus juice, halved cherry tomatoes, salad mix, 1 tablespoon of balsamic vinegar.
- VERY carefully and lightly rub BBQ cooking grate with a clove of garlic. Place salmon skin side down onto hot BBQ grate. Cover with very large, well-vented saucepan lid. Once Salmon is on BBQ, DO NOT play with it, leave it alone, it is not going anywhere!!
- Turn salmon when cooked halfway through. Be careful when turning, the skin will be slightly crispy and fragile. Replace lid for further 2 minutes. Salmon will now cook very quickly. Leave slightly pink, It will continue cooking once off BBQ. Remove Salmon and place on preheated plate for 3 minutes to rest.
- Place small amount of salad mix (holding back citrus segments) onto plate. Place salmon onto salad mix skin side up. Garnish with citrus segments and cherry tomatoes. Drizzle a little Balsamic around plate to look nice.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Wonderful and fresh. I loved it and my partner loved it. I served it with basmati and wild rice for a more substantial dinner.It was also very simple to make. As I was cooking for 2 people, I only used the juices collected from the three fruits I segmented, I didn't add more.-11 Jan 2011
Citrus Baked Salmon
- Course: Main Dish
- Skill Level: Easy
- Add to favorites
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
- 4 slices fresh lemon
- 4 slices fresh orange
- 4 (6 to 8-ounce) skinless salmon fillets
- Sea salt and freshly ground black pepper
- 2 tablespoons freshly chopped dil
- 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
- 2/3 cup white wine
In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you’ll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes or longer for well done.
For the Salmon, mix orange juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade turn to coat well. Refrigerate 30 minutes or longer for extra flavor. For the Relish, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve.
Preheat oven to 400°F. Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with paprika mixture. Place salmon on foil-lined baking pan.
Bake 10 to 15 minutes or until fish flakes easily with a fork. Or, grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork. Serve salmon with Orange Relish.
- ½ cup freshly squeezed orange juice
- 1 sprig fresh thyme, bruised
- ¼ teaspoon Diamond Crystal® Coarse Sea Salt
- 2 (6 ounce) salmon fillets
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon Diamond Crystal® Coarse Sea Salt
- 1 teaspoon freshly grated orange zest
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 tablespoon coarsely chopped Italian parsley leaves
- 1 teaspoon freshly squeezed orange juice
Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil fish until the fish flakes easily with a fork, about 5 minutes.
Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.
- 4 oranges
- 3 limes
- 1 (3-lb.) skin-on salmon fillet, pin bones removed
- 2 tablespoons unsalted butter, melted
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 4 tablespoons unsalted butter, cubed
- ¼ cup chopped fresh dill, divided
Preheat oven to 400°F. Slice 1 orange and 1 lime into 1/4-inch thick rounds.
Place salmon, skin side down, on a parchment-lined rack set inside a rimmed baking sheet. Brush salmon with melted butter. Sprinkle with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Cover loosely with aluminum foil. Roast in preheated oven 25 minutes. Uncover and arrange citrus slices over salmon in an artful pattern. Return salmon to oven, and roast at 400°F until fish flakes easily with a fork, about 20 minutes.
Meanwhile, juice remaining oranges and limes (making 1 1/4 cups juice). Strain juice into a stainless-steel saucepan. Bring to a boil over medium-high, reduce heat to medium, and simmer until reduced to about 2/3 cup, about 10 minutes. Remove from heat. Stir in cubed butter, 2 tablespoons of the dill, and remaining salt and pepper.
Place salmon on a platter sprinkle with remaining dill. Serve with sauce.
Why this Recipe Works:
- Fail proof: Slowly roasting an already fatty fish in generous amounts of luxurious fat (olive oil) makes it nearly impossible to overcook and the result is a tender and moist salmon.
- Adding fresh citrus adds bright vibrancy to this succulent fish.
- The toppings are versatile and easily adaptable to every season so we can enjoy this salmon all year round.
- The salmon dish falls at the magic intersection of low maintenance and looks highly impressive, making it perfect for entertaining or easy, weeknight meals.
- This salmon can be dinner even on nights when you didn&rsquot think you had time to tackle seafood!
Easy Salmon Recipe: This Citrus-Glazed Salmon Recipe With Grilled Oranges Is Light, Bright & Healthy by 30Seconds Food
If you want to make grilling a little healthier try this easy citrus-glazed salmon recipe. Grilled oranges may be your new obsession after you do, and most orange marmalades have only 49 calories per tablespoon.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 salmon fillets
- 1/4 cup orange marmalade
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped basil (optional) or olive oil
- 1/2 teaspoon garlic-pepper seasoning blend
- 1 orange, cut into slices
Here's how to make it:
- Combine the marmalade, lemon juice and basil.
- Lightly spray the skin side of the salmon fillets with the olive oil spray (or drizzle with a little olive oil).
- Turn the salmon over and sprinkle with the garlic-pepper blend and salt, to taste.
- Place the salmon, skin side down, on a preheated grill. Cook, brushing with the orange marmalade, for about 12 to 15 minutes, or until fish is cooked through.
- While the salmon cooks, add the orange slices to the grill. Cook until softened. Use grilled orange slices as garnish.
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- 2 pounds asparagus, stalks peeled
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 medium shallot, minced
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 3 tablespoons vegetable oil
- Eight 6-ounce skinless salmon fillets
In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
- 2 cans (11 ounces each) mandarin oranges, drained and cut into 1/2-inch pieces
- 2 tablespoons chopped red bell pepper
- 1 tablespoon chopped fresh cilantro
Garlic Butter Salmon and Citrus Rice
This simple fish dinner is infused with orange juice for a subtle kick of citrus flavor.
long-grain white rice, rinsed
- Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt and pepper and bring to a boil. Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.
- Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic, and 1/4 teaspoon each salt and pepper.
- Place salmon, skin side down, on a parchment-lined baking sheet. Drizzle lemon-butter mixture over top, making sure salmon is coated completely. Sprinkle with half of parsley and bake until salmon is opaque throughout, 12 to 18 minutes.
- Fluff rice with a fork and serve with salmon sprinkle with remaining parsley.
PER SERVING 555 CALORIES, 23 G FAT (6.5 G SATURATED), 34 G PROTEIN, 365 MG SODIUM, 55 G CARB, 2 G FIBER