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Citrus-Marinated Salmon

Citrus-Marinated Salmon

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Three kinds of olives join two varieties of bell peppers to create a flavorful dressing for baby salad greens. Top with grilled citrus salmon for a delicious light summer meal.


For the salmon

  • 1 naval orange
  • 1 lemon
  • 1 filet of salmon, about 1 1/2 to 2 pounds
  • 1/4 Cup chopped shallots

For the dressing

  • 1 clove garlic
  • 4 Tablespoons balsamic vinegar
  • 6 Tablespoons extra-virgin olive oil
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon rosemary leaves
  • 1/2 Cup pitted black olives
  • 1/2 Cup Kalamata olives
  • 1/4 Cup pitted green olives
  • 1 red pepper, seeded and cut into quarters
  • 1 green pepper, seeded and cut into quarters
  • 4 Cups washed baby salad greens

For the salad

  • 1 medium cucumber, seeded and sliced
  • 12 cherry tomatoes, cut in half


Calories Per Serving507

Folate equivalent (total)73µg18%

Riboflavin (B2)0.2mg14.4%

Citrus & Honey Baked Salmon

This Citrus & Honey Baked Salmon is jam packed with savory, sweet and sour flavors. Only 11 ingredients and ready (from prep to finish) in just 30 minutes, this salmon isn&rsquot just delicious and elegant, it is also SO easy!

This post was originally published in February 2017. I made edits to the photos and added a RECIPE VIDEO to show you how easy this is to make! However, the actual story and written words below in this post remain the same.

Well heeeeeeey there, friends! Happy Monday, better known as THE Monday over 1.5 million people will call in sick.

Wait&hellip are you playing hooky right now?! I promise your secret is safe with me!

Soooo, did you party it up Super Bowl style yesterday or what?

I&rsquoll be honest, I&rsquom not exactly sure what that type of partying should look like anymore, because I&rsquom rather old and slightly anti-social, but I&rsquom fairly certain it should include, but not be limited to, the following:

Yelling at the TV (and quite possibly your friends if they are rooting for the other team)

Fist bumping (or perhaps wall bumping depending on how much you have done the next thing&hellip)

Drinking. Lots and lots of drinking.

Stuffing your face with ALL the things humanly possible. Wings. Sliders. Pizza. Dozens of dips.

If you did all those things, plus more, on Super Bowl Sunday, I&rsquom going to go ahead and take an educated guess that you&rsquore feeling less than stellar today. And I feel your pain.

Well, not really because I didn&rsquot behave like an animal yesterday. 😉

But, just so you know, I AM on team &ldquothis Monday should be a national holiday&rdquo.

High five. Just point me in the right direction to the petition and I will sign away.

Anyways, I&rsquoll stop my rambling and keep things moving today, because I&rsquom 99.99999% sure at least half of you are hung over.

Since the super bowl is now over we can OFFICIALLY move on to Valentine&rsquos Day!

And today I have a SUPER easy, yet tres ELEGANT dish that is absolutely PERFECT for your valentine.

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Recipe Summary

  • 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.

Citrus-Marinated Baked Salmon

Salmon is a tasty and versatile fish that gives me such satisfaction to prepare at home because it seems to me to be restaurant style.

Apparently salmon seems a difficult fish to cook. More than once, time ago, it happens to me that, even following the showed cooking times, the salmon fillet was dry and stringy.

Why is the marinade so relevant?

Over time I learned and began to appreciate the power and fine-tuning of a good marinade. The marinade is, in my opinion, the real secret to giving flavor to your salmon and making sure that its meat remains tender and juicy.

The citrus marinade I’ve used for this recipe, in my opinion, is absolutely incredible. It is at the same time light and dietetic, suitable for those like me who are on a diet in view of the swimwear test, but at the same time, it adds a full and satisfying flavor.

Lemon and lime together bringing the salmon fillet into the perfect balance between citrus fruit and the sweetness of fish.

Moreover, the longer the marinade lasts, the more the fish acquires the intense aromas of citrus fruits and spices.

So don’t be afraid to leave the soaked fish in the citrus marinade even longer than the time I tell you.

You will see that the meat of the fish slowly cooks with the citrus acids and changes color. Furthermore, the smell of the fish will leave room for the flavor of lemons and lime.

How to cook Citrus marinated Salmon

Since I’ma big fan of oven-baking, today is “baked salmon“. Then, after the marinating time, I simply put the fish in the oven.

If instead, you prefer the stirfried mode, you can easily make the recipe, using the same directions. Grease a grill pan with oil, heat it, then place the filleted salmon starting from the skin side. Let cook for about 10 minutes on each side, brushing the surface occasionally with a little marinade.

Looking for a flowless side dish to combine with Citrus-marinated Baked Salmon? Try out with our Oven-Roasted Asparagine, Baked Crispy Zucchini, or a fresh Fennel and Orange Salad!!


Marinated salmon has so much flavor and making it is so easy. Just complete two simple steps and your salmon dinner is ready!

Marinate the salmon

In a bowl, mix olive oil, lemon juice, honey, garlic, oregano, dill and spices. Pour the marinade over the salmon and let it marinate. You can let it sit for as little as thirty minutes or as long as four hours.

Bake in the oven

Preheat the oven to 400°F. Place the marinated salmon on a baking sheet and bake in the oven for 20 minutes until the salmon is flaky and cooked through.

If you’d rather prepare a fresh salmon tartare instead of a marinade, try making this recipe. Prepare an emulsion with the juice of half a lemon, 1 cup white wine vinegar, salt, and pink pepper. Alternatively, you can marinate the salmon in orange juice mixed with oil and chives. Both the lemon and the orange will give the fish a refreshing flavor.

Let the salmon marinate for a few hours in either apple cider vinegar, which is a little more delicate, or balsamic vinegar, which is a bit stronger. Then season it with chives, fresh chili pepper, and extra-virgin olive oil.

Honey Citrus Glazed Salmon

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 52 minute
  • Yield: 2 servings 1 x
  • Category: easy meals
  • Method: bake
  • Cuisine: american


Honey citrus glazed salmon is a fresh and delicious take on salmon! It’s easy to make and pairs perfectly with nearly any side dish!


  • 1 salmon fillet (about 2 lb)
  • 2 tbsp . olive oil
  • 2 tbsp . butter or ghee, melted
  • 2 lemons, 1 thinly sliced and one juiced
  • 1 orange, half thinly sliced, 1/2 juiced
  • 2 tbsp . honey
  • 2 tsp . freshly grated ginger
  • splash of coconut aminos or low-sodium soy sauce
  • 2 cloves garlic, minced
  • salt and pepper


  1. Add salmon filet to a glass dish or bowl. Season with salt and pepper and top with lemon and orange slices. In a separate bowl whisk olive oil, melted butter, lemon juice, orange juice, honey, ginger, garlic and splash of coconut aminos.
  2. Refrigerate covered for 10 minutes to let marinade.
  3. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray or line with aluminum foil.
  4. Add salmon to baking sheet and bake for about 15-20 minutes until salmon is slightly translucent. Use a fork to test if the salmon is flakey to ensure it’s done.
  5. Pair with any of the ideas listed above and enjoy!

Keywords: sheet pan dinner citrus salmon baked salmon easy meals

Citrus Marinated Salmon

This delicious recipe for Citrus Marinated Salmon pairs perfectly with Gemme Cellars Citrinia.



  • 1 Package McCormick® Grill Mates® Baja Citrus Marinade Mix
  • 1/3 Cup(s) Orange juice
  • 1/4 Cup(s) Olive oil
  • 1 Teaspoon(s) Grated lime peel
  • Juice of 1 lime (about 3 tablespoons)
  • 1 Teaspoon(s) McCormick® Cilantro Leaves
  • 2 Pound(s) Salmon fillets


1. Mix Marinade Mix, orange juice, oil, lime peel and juice, and cilantro in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade turn to coat well.

2. Refrigerate 15 minutes. Remove salmon from marinade. Discard any remaining marinade.

3. Broil or grill over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.

More About Baking Salmon

If the salmon is frozen, thaw it in the refrigerator. Rinse the fish and pat dry with paper towels. Cut larger pieces of salmon into serving-size pieces. Bake salmon fillets or steaks, uncovered, for 4 to 6 minutes per 1/2-inch thickness. For a dressed whole salmon, bake for 6 to 9 minutes per 8 ounces of fish. To test for doneness, insert a fork into the salmon and gently twist. The salmon is done as soon as it begins to flake. Be sure to test at the minimum baking time. When done, the salmon will be opaque with milky-white juices.

To skin a raw fish fillet, using a sharp knife, slide the knife just under the skin on one side. Grab the skin with one hand and continue to slide the knife between the fillet and the skin, pointing the knife slightly toward the skin. Discard the skin.


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