Citrus Salmon Recipe

a slice of citrus salmon on a bed of steamed white rice on a white plate with steamed broccoli on the side

5 from 3 votes

Citrus salmon is a gourmet tasting main dish that takes just 20 minutes from start to finish. The hearty fish packs tons of flavor with its blend of lemon, lime and chili.

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Main Course, Seafood

Cuisine: American

Servings:

Calories: 363kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

2 lemons juice from one. Slice the other
2 limes juice from one. Slice the other
¼ cup freshly chopped parsley
1 ½ Tablespoons of olive oil
2 Tablespoons of water
1 ½ tsp salt
1 ½ tsp. garlic powder
1 ½ tsp. chili powder
1 tsp. ground cumin
2 Tablespoons of honey
4 salmon filets

US Customary - Metric

Instructions

Preheat oven to 450 degrees.
Spray a baking sheet with cooking oil spray.
Arrange salmon filets on baking sheet.
In a bowl combine lemon and lime juice, honey, olive oil, water, garlic, chili powder, cumin, salt, and parsley and mix very well until thoroughly blended.
2 lemons, 2 limes, ¼ cup freshly chopped parsley, 1 ½ Tablespoons of olive oil, 2 Tablespoons of water, 1 ½ tsp salt, 1 ½ tsp. garlic powder, 1 ½ tsp. chili powder, 1 tsp. ground cumin, 2 Tablespoons of honey, 4 salmon filets
Pour/brush the glaze over your salmon. Place slices of lemon and lime on each piece of salmon. Bake until salmon is cooked through. About 12-15 minutes depending on the thickness of your salmon.
Serve immediately.

Notes

I like to brush on the marinade just before making the citrus salmon so it compliments the salmon flavor without overpowering it. If you want a stronger flavor from the marinade, let it sit covered in the marinade in the fridge for up to 30 minutes.
Adjust the seasonings in the salmon to your liking.
This recipe is written for roughly 5 ounce filets. However, you could get a larger filet and just adjust the cooking time so it cooks until it is opaque and 145 degrees in the thickest part.
You can also use fresh cilantro leaves in place of the parsley.

Nutrition