Citrus Marinated Salmon Recipes
HERBED CITRUS SALMON
Salmon fillets are marinated in an orange-thyme mixture, baked until tender, then topped with citrus-herb butter.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 7.3 g, Cholesterol 120.5 mg, Fat 27.3 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 13.1 g, Sodium 690.2 mg, Sugar 5.5 g
CITRUS-MARINATED SALMON
"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
ASIAN CITRUS MARINATED SALMON, LOW FAT
The Asian-style marinade adds lots of extra flavor and uses both orange & lime juices. Prep time does not include 1-hour marinating time. This was published in our local newspaper and made for lunch today! You might enjoy boiling and thickening the marinade to use as a dipping sauce. I'm also publishing the sides that were suggested - Golden Jeweled Rice and (steamed asparagus with) Citrus Sauce.
Provided by GeeWhiz
Categories Citrus
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
- Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
- Bring salmon back to room temperature and preheat broiler.
- Remove salmon from the marinade and pat dry with paper towels.
- Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
- While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
- Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.
Nutrition Facts : Calories 191.3, Fat 8.4, SaturatedFat 1.3, Cholesterol 58.3, Sodium 1137.9, Carbohydrate 3.6, Fiber 0.5, Sugar 0.7, Protein 24.4
CITRUS MARINATED SALMON RECIPE
It doesn't matter whether you're a professional chef, a cook-hobbyist or a working parent just trying to get dinner on the table: The most important skill by far is knowing how to season food properly.In most cases, "seasoning" means primarily one thing--learning to use salt. No other ingredient has such a dramatic salutary effect on so many different foods and in so many different ways. Salt is used in virtually every type of cooking to heighten flavor, even in sweets like ice cream, chocolate and fruit.Furthermore, salt is a formidable tool. Add salt to the water you boil green beans in and they will come out vividly colored and perfectly seasoned (about 1/2 cup of kosher salt per 8 cups of water, and then be sure to shock the vegetables in ice water afterward to set the color and rinse them; soft vegetables like broccoli will absorb more salt, so use less).Salt cures and preserves meats and fish by drawing out moisture. Salt is what makes a brine work, and it is the means for koshering chicken. It's an effective marinade for tomatoes, drawing out water to intensify their flavor.Excellent sea salts, such as fleur de sel and sel gris, which come from the coastal regions of northern France, are effective as textural garnish in and of themselves. Try just a few grains of fleur de sel on some meltingly soft roasted bone marrow or sprinkled on salad or pa^te (it's especially powerful on foie gras). It sets off a tiny explosion of flavor and texture.Any discussion in praise of salt, of course, must note its potential dangers: Too much can be bad for you. Of course, most salt in the American diet comes from processed foods, which are packed with various forms of sodium. If you eat natural foods and season them properly--and don't have a salt-related health condition such as water retention or hypertension--using salt properly in your kitchen should not be a problem.Once you begin paying attention to the effects of salt, the difference in your cooking will be extraordinary. Here are the main tenets of salting:* Use only salts such as kosher or sea salt that have not been iodized, which adds a slight aftertaste.* The texture of coarse and flaked salts makes them easier to control when you're sprinkling them by hand.* Season all pieces of meat and fish with salt a minimum of several minutes before cooking, to allow the salt to melt on the surface (though delicate flesh such as a scallop may actually be cooked by the salt if it is applied too far in advance).* When salting a large item, such as a roast, season the meat a day before cooking, to give the salt time to penetrate the meat.* When salting a single portion of meat or fish, salt all sides and be careful that the salt covers the meat evenly (the higher you hold your hand above the item being salted, the more evenly the salt will be distributed).* When salting liquids (such as a soup or a sauce), always taste it first, then add salt as needed and allow time for the salt to dissolve and distribute itself before tasting it again. Remember, too, that salt takes more time to mix into a fat-based sauce, such as a mayonnaise or hollandaise.* Take into account the salt contained in various ingredients (when anchovies, fish sauce or bacon are an ingredient in what you're cooking, you'll need to add less salt).* And finally, don't forget that salt is also an effective abrasive cleaner. Nothing cleans a copper pan better than salt mixed with egg white, flour and lemon juice.Salt is unfairly denigrated because of its overuse in processed foods (and because of our overconsumption of those foods), but when used thoughtfully on fresh foods, it's the most important ingredient in your kitchen.Thomas Keller is chef at the French Laundry in the Napa Valley. He and Michael Ruhlman are co-authors of "The French Laundry Cookbook" (Artisan, $50).
Provided by Thomas Keller
Categories APPETIZERS, FISH & SHELLFISH
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Line baking sheet with piece of foil large enough to envelope salmon.
- Combine salt, pepper and sugar and spread half of mixture on foil. Place salmon skin-side down on salt mixture. Rub meat side with citrus zest, then cover with remaining salt mixture. Fold aluminum foil over fish and place another sheet pan directly on top. Place weight of some sort--a pan, heavy dish or cans--on top to press salmon to help extract liquid and compact the flesh. Refrigerate 24 hours.
- Remove salmon from marinade, rinse under cold water and pat dry. Slice thinly and serve with toasted brioche as a canape or with greens as a salmon salad.
SWEET CITRUS BAKED SALMON
My husband and I just kind of 'winged-it' last night creating a new salmon recipe and it was soooo delicious. I hope you like it.
Provided by kendralou
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
- Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
- Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27 g, Cholesterol 50 mg, Fat 6.8 g, Fiber 3.4 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 134.6 mg, Sugar 17.4 g
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- Squeeze lemon and lime and pour the juice into a pan with high sides which may contain the salmon fillet.
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- In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar.
- In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium high heat until the mixture starts to thicken. Remove from heat.
- Lay salmon skin side down on cedar planks (or well oiled grill) and season with salt and pepper. Brush half of the marinade onto the tops of the salmon and grill over medium high heat for 12-15 minutes.
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- Zest and juice both the lemon and the orange. Mix together two zests, then remove 1 teaspoon of the combined zest and set aside. In a small bowl whisk together the olive oil, and the citrus juices and the remaining zest. Season the marinade with salt and pepper. Place the salmon fillets in a baking pan, and pour the marinade over the fish turning to coat evenly. Marinate in the refrigerator for 1 hour.
- Meanwhile, combine the mayonnaise and the reserved teaspoon of zest, and season with salt and pepper. Set aside.
- Preheat the broiler. Transfer the salmon to an oiled rimmed baking sheet, separating the pieces. Discard the marinade.
- Broil the salmon for 8 to 10 minutes until it is just cooked through (the fish will continue to cook a bit after it is removed from the oven, so take it out just before it’s done to your liking), and remove from the oven. Transfer to individual plates, and top each piece with a spoonful of the sauce.
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- Make the Marinade: In a small bowl, whisk together 1/4 cup of honey, orange juice, lemon juice, chili powder and cumin. Reserve 2 tablespoons of the mixture and set aside to use as a sauce. Add 2 tablespoons of oil to the marinade and whisk together. Place the salmon in a large Ziploc bag and pour on the citrus-honey marinade. Transfer to the refrigerator and let marinate for 20 minutes.*
- Meanwhile, thinly slice the fennel, orange, lemon and chile. Be sure to remove and discard the seeds from the citrus.
- Toss the fennel, orange slices, lemon slices, thyme, and chile in the pan. Toss with 1 tablespoon of oil and season with sea salt and pepper. Spread the fennel mixture out across the prepared pan to create a “bed” for the salmon.
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4/5 (1)Estimated Reading Time 1 minServings 4Calories 507 per serving
- In a container for marinating, zest orange and lemon. Slice orange and lemon in half and squeeze out all juice. Remove any seeds. Add juice to zest. Place salmon fillet in marinade. Cover and refrigerate for 1 to 2 hours.
- Heat the grill to medium-hot. Grill for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color throughout.
- In the bowl of a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper, and rosemary. Blend for just a few seconds. Add olives and bell peppers. Pulse until finely diced.
- In a large serving bowl, toss salad greens with cucumbers and tomatoes. Add diced vegetables from the food processor. Slice salmon fillet into small strips and decoratively lay on top of salad.
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- 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.
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