Best Salmon With Citrus Chile Sauce Recipes

CHILE LIME SALMON

Chile Lime Salmon image

Chile Lime Salmon. This quick and easy 20 minute dinner is super flavorful thanks to a bit of heat from the Chile and a cooling citrus zest from the lime.

Provided by Serene Herrera

Number Of Ingredients 7

Ingredients

4 salmon fillets ((approx 1.5 pounds))
3 tbsp chili garlic sauce
1/2 tsp lime zest ((approx 1 small lime zested))
2 tbsp honey
1/2 tsp salt
chopped cilantro
lime slices

Steps:

Preheat oven to 350 degrees. Line a large baking sheet with foil. Set aside.
In a small bowl combine the chili garlic sauce, lime zest, lime juice, honey, and salt. Whisk to combine.
Lay the salmon fillets on the baking pan, skin side down. Brush the tops with the sauce.
Bake the salmon for 15 minutes. Remove from the oven.
Garnish with chopped cilantro and lime slice if desired.
Serve warm and enjoy!

Nutrition Facts : Calories 48 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 918 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

CITRUS SAUCE

Citrus Sauce image

This is the perfect sauce for our grilled salmon with citrus sauce.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.

BROILED SALMON WITH CHILE, ORANGE AND MINT

Broiled Salmon With Chile, Orange and Mint image

A butter-flavored sauce with vibrant citrus and herbs brings an easy elegance to your weeknight salmon. Red-pepper flakes give off a subtle heat - feel free to add more if you like - while orange zest and fresh mint cut the richness of this superbly fatty fish. A crisp green salad or sautéed asparagus would work well alongside, as would a glass of rosé.

Provided by Colu Henry

Categories dinner, easy, quick, weekday, weeknight, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter
1/2 teaspoon red-pepper flakes
1 1/2 teaspoons orange zest
3 tablespoons finely chopped mint
Kosher salt and black pepper
4 (5- to 6-ounce) salmon fillets
Flaky salt, for serving (optional)

Steps:

Turn on the broiler and position the oven rack to sit about 6 inches below it.
In a small saucepan, melt butter over medium-low heat. Add red-pepper flakes, and cook for about 1 minute. Remove butter from heat, and stir in orange zest and 2 tablespoons mint. Set aside.
Season salmon well with salt and pepper and place skin-side down on a rimmed baking sheet lined with foil. Spoon butter mixture evenly over the top of each fillet.
Broil salmon for 4 to 6 minutes until the skin becomes opaque and the fish appears flaky. It should be medium-rare in the thickest part of the fillet. If you prefer your salmon a bit more cooked, leave it in for another minute or so, moving it to a lower rack if the tops get too dark. Serve, and scatter with remaining mint. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 32 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 409 milligrams, Sugar 0 grams, TransFat 0 grams

GINGER CHILI CITRUS SALMON

Ginger Chili Citrus Salmon image

This marinade is full of bold flavors. A little spicy. A little sweet. It really packs a punch.

Provided by RBENEKE

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

4 (6 ounce) salmon fillets
1 cup cider vinegar
½ cup olive oil
¼ cup honey
2 tablespoons bottled lime juice
2 tablespoons bottled lemon juice
2 teaspoons grated orange zest
2 teaspoons chopped garlic
¼ cup white sugar
2 teaspoons ground ginger
2 teaspoons chili powder
2 teaspoons crushed red pepper flakes
1 teaspoon salt

Steps:

Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 34.4 g, Cholesterol 82.5 mg, Fat 43.8 g, Fiber 1.2 g, Protein 29.6 g, SaturatedFat 7.1 g, Sodium 682.8 mg, Sugar 30.5 g

SALMON WITH CITRUS-CHILE SAUCE

Salmon With Citrus-Chile Sauce image

The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.

Provided by Chris Morocco

Categories Bon Appétit Dinner Fish Salmon Pescatarian Jalapeño Honey Garlic Broccoli Citrus Grapefruit Endive Soy Free Dairy Free Tree Nut Free Wheat/Gluten-Free Peanut Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 garlic cloves
Kosher salt
Zest of ½ grapefruit
2 tsp. honey
6 Tbsp. extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5-6-oz.) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
¼ cup fresh grapefruit juice
3 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)

Steps:

Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.