Best Citrus Glazed Salmon Recipes

TRIPLE CITRUS GLAZED GRILLED SALMON

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.

CITRUS GLAZED SALMON

Steps:

• Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
• On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Steps:

• Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
• Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
• Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
• Position an oven rack in the second position from the top and preheat the oven to broil.
• Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
• Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
• Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
• Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

CITRUS-GLAZED GRILLED SALMON

Steps:

• Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
• When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.

CITRUS-SPICE GLAZED SALMON

Steps:

• Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.

CITRUS BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 350 degrees F.
• Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.

CITRUS BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 350 degrees F.
• Rub salmon with salt and pepper.
• Place salmon in 2-quart shallow baking dish; drizzle with olive oil.
• Bake for 15 minutes or until fish flakes easily with fork.
• Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan.
• Add chicken broth and heat to a boil.
• Reduce heat to a simmer, stirring until the mixture thickens.
• Arrange salmon on serving platter and serve with sauce.
• Serve over hot white rice, if desired.

CITRUS-GLAZED SALMON

Steps:

• Preheat oven to 450 degree F.
• Rinse fish; pat dry with paper towels.
• Measure the thickest portion of the fillet.
• Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
• In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
• Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
• Transfer fish and glaze to a serving dish with a lip.
• Sprinkle with almonds.
• Serve with steamed asparagus, if desired.

POMEGRANATE-GLAZED SALMON WITH ASPARAGUS-MINT CITRUS SALAD

Steps:

• Bring a pot of water to a boil; prepare an ice water bath. Blanch the asparagus in the boiling water, then transfer to the ice water to stop the cooking process. Drain, then cut the asparagus spears on the bias into thirds.
• Zest the orange, remove and discard the peel and cut the flesh into segments; squeeze the juice from the remaining membranes into a large bowl.
• Add the vinegar, mustard and 1 tablespoon of the olive oil to the bowl with the orange juice; whisk together. Add the orange zest and segments, asparagus, lima beans, hazelnuts, mint, parsley and scallions and toss to combine. Season with salt and pepper.
• Position an oven rack in the second position from the top and preheat the oven to broil.
• Heat a nonstick ovenproof skillet over medium-high heat. Season all sides of the salmon with salt and pepper. Add the remaining 1 teaspoon olive oil to the skillet. Place the salmon fillets in the skillet skin-side down and cook for 1 minute.
• Set aside some of the Pomegranate Glaze in a separate bowl for serving, then brush the salmon liberally with the remaining glaze, being careful not to let too much drip down as the glaze will burn and hinder the crisping of the skin. Transfer to the oven and broil until the glaze is caramelized and the internal temperature of the salmon reaches 125 degrees F, 4 to 5 minutes.
• Serve over the asparagus salad with a couple smears of the reserved glaze on the side.
• Whisk together the pomegranate juice, honey, sugar, mustard, cornstarch and some salt and pepper in a small saucepan and bring to a simmer. Simmer until thickened, about 3 minutes. Let cool.

TRIPLE CITRUS GLAZED GRILLED SALMON

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

STICKY CITRUS & MUSTARD GLAZED SALMON

Steps:

• Heat oven to 180C/160C fan/gas 4. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.
• Arrange the sliced fruit in the bottom of a casserole dish and scatter it with half the dill. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. Scatter with more dill before serving.

CITRUS GLAZED SALMON

Steps:

• Combine the grapefruit juice, orange juice, vinegar and brown sugar in a pan. Simmer for 15mins until glaze is reduced by half.
• Season salmon and grill skin side down for 5 mins, then brush with glaze and grill a further 1-2 minutes.
• Serve with a green salad.

CITRUS GLAZED SALMON

Steps:

• 1. Preheat oven to 400F 2. Place orange juice, balsamic vinegar, olive oil, chopped garlic, rosemary and pepper in a large bowl and mix well. 3. Submerge salmon in mixture and refrigerate for 30 mins to an hour. 4. Remove salmon steaks from marinade and place on baking dish. 5. Bake for 8 - 10 mins per inch of thickness or to taste.

CITRUS-GLAZED SALMON WITH SPINACH

Steps:

• 1. Peel and section grapefruit over a bowl, catching the juice; you'll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl. 2. Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes. 3. Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes. 4. To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon. Nutrition information: Per serving: 365 calories, 47% of calories from fat, 19 g fat, 3 g saturated fat, 72 mg cholesterol, 19 g carbohydrates, 29 g protein, 281 mg sodium, 3 g fiber.