Citrus Salmon
Salmon fillets baked in a bright marinade of orange juice and zest, lemon juice, garlic and dill, with no added salt. Four servings in 25 minutes.
Where This Goes Wrong
Take the fish out of the fridge for 10 minutes before baking so that it cooks evenly.
If the fillets are thick, check at 10 minutes; thin ones are done sooner.
Pat the salmon dry before adding the marinade so that it clings.
Cooking Citrus Salmon
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Heat the oven to 200°C / 390°F (180°C / 355°F fan) and line a baking tray with parchment paper.
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Whisk the orange juice, zest, lemon juice, oil, garlic, dill and pepper in a small bowl.
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Lay the salmon on the tray and spoon the marinade over each fillet.
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Bake for 12 to 14 minutes, until the salmon flakes in large pieces and is just opaque in the centre. Rest for 2 minutes and spoon over the pan juices.
What's Going On Here
This is lemon salmon with a second citrus. Orange juice and zest add sweetness and depth where lemon alone is sharp, and between them they replace the salt that salmon is usually served with. Garlic and dill finish the marinade. Choose fillets of an even thickness.
Salmon is best just done, when it flakes into large pieces but is still a little translucent at the very centre. Stop early. It carries on cooking as it rests. Mix the juice, zest, oil, garlic and dill, and spoon it over the fillets before baking, so that the citrus sinks into the surface.
Salmon carries more phosphorus than white fish, so the fillets here are 110 g each and the sides are kept plain: white rice, green beans, a cucumber salad. It is a rich fish. Citrus cuts through it. Spoon the pan juices over each fillet, and serve it while it is still warm. Leftover fillets flake easily into a salad the next day.
After You've Cooked It
Keeps in the fridge for up to 2 days. Eat cold flaked into a salad or reheat gently, covered.
Swaps and Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Serving Citrus Salmon
- Steamed white rice
- Steamed green beans
- A cucumber salad
Common Questions About Citrus Salmon
How long does Citrus Salmon take to make?
About 25 minutes in total — 10 minutes of preparation and 15 minutes of cooking. The recipe serves 4.
What are the key tips for making Citrus Salmon?
Take the fish out of the fridge for 10 minutes before baking so that it cooks evenly. If the fillets are thick, check at 10 minutes; thin ones are done sooner. Pat the salmon dry before adding the marinade so that it clings.
What should I serve with Citrus Salmon?
Steamed white rice; Steamed green beans; A cucumber salad.
How should Citrus Salmon be stored?
Keeps in the fridge for up to 2 days. Eat cold flaked into a salad or reheat gently, covered.
Is Citrus Salmon suitable for a special diet?
This recipe is dairy-free, gluten-free, kidney-friendly, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Citrus Salmon?
About 262 kcal per serving, with 22 g protein, 3 g carbohydrate and 18 g fat. The figures are calculated from the ingredient list and are an estimate.
Citrus Salmon Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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