Citrus Salmon Recipes

CITRUS BAKED SALMON

Provided by Danny Boome

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Citrus Baked Salmon image

Steps:

Preheat the oven to 375 degrees F.
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.

Ingredients

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 dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine

GRILLED CITRUS SALMON

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Grilled Citrus Salmon image

Steps:

Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

Ingredients

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS

In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You've got better things to do.

Provided by Colu Henry

Categories dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Sheet-Pan Harissa Salmon With Potatoes and Citrus image

Steps:

Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

Nutrition Facts : @context http, Calories 523, UnsaturatedFat 19 grams, Carbohydrate 25 grams, Fat 30 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 793 milligrams, Sugar 3 grams

Ingredients

4 (6-ounce) skin-on salmon fillets, about 1- to 1½-inches thick
Kosher salt and black pepper
2 to 3 tablespoons mild or spicy harissa paste, depending on your preference
2 teaspoons grated fresh ginger
1 garlic clove, grated
1/2 teaspoon orange zest
1/4 cup orange juice (from about ½ orange)
1 pound small potatoes, such as baby red or fingerlings, cut in half lengthwise
1 small red onion, peeled, quartered and cut into ½-inch wedges
2 tablespoons olive oil
1/4 cup cilantro, roughly chopped, both leaves and tender stems
3 tablespoons scallions, thinly sliced on an angle, both white and green parts
Flaky salt, for serving

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