Best Citrus Herb Salmon Recipes

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

SALMON WITH HERB AND CITRUS ORZO

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

HERB AND CITRUS SALMON POCKETS

Steps:

• Mince a few herb leaves for butter sauce and set aside.
• Cut two deep bias cut slits across the width of each fillet.
• Stuff each slit with a citrus slice and herbs.
• Preheat oven to 425 degrees.
• Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
• Pour the butter sauce over fillets in a baking dish.
• Bake for eight to 12 minutes depending on thickness.

CL BAKED CITRUS-HERB SALMON

Steps:

• Preparation Preheat oven to 450°. Line a shallow roasting pan with foil; coat foil with cooking spray. Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs. Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.

CITRUS-HERB SALMON

Steps:

• Rinse fish, pat dry Make marinade: combine soy sauce, OJ, lemon juice in small bowl & place half in sealable bag, place fish in and press out air and turn to coat several times. Marinade 1/2 hour or more at room temp. Mix basil, tarragon, orange peel, lemon peel in small bowl, set aside. Lightly coat non stick broiling pan w/oil Broil fish on each side to correct doneness. Meanwhile, heat remaining sauce with wine & reduce a bit to preference, add one pat butter (optional- I added ½ pat just to make the consistency better) and remove from heat. Pour sauce over fish and sprinkle citrus/basil mixture over fish. (I put a lot on it cause the flavor is terrific)

SALMON BURGERS WITH CITRUS HERB SAUCE

Steps:

• In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.