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Citrus Herb Salmon with Orange Red Onion Salsa

Broiled Salmon with Citrus Red Onion Salsa on Platter
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5 from 5 reviews

An easy-to-make broiled salmon recipe with a quick citrus herb marinade and an orange red onion salsa topping!

Ingredients

Scale

For the salmon:

  • four 6-ounce salmon fillets
  • 1 cup freshly squeezed citrus juice (recommended: half Sunkist Delite® Mandarin and half Sunkist® Minneola Tangelo)
  • 1 teaspoon citrus zest
  • 1 teaspoon salt, plus more for sprinkling
  • 1/4 cup chopped fresh herbs (see note 1)
  • 1/4 cup extra-virgin olive oil

For the orange red onion salsa:

  • 2 medium oranges (recommended: Sunkist Cara Cara Oranges)
  • 1/3 cup finely diced red onion
  • 1 medium jalapeño, seeded and finely diced (optional)
  • 3 tablespoons chopped fresh herbs (see note 1)
  • 2 tablespoons extra-virgin olive oil
  • salt, to taste

Instructions

  1. Whisk together the freshly-squeezed juice, zest, 1 teaspoon salt, 1/4 cup olive oil and 1/4 cup chopped herbs, then place in a shallow dish or gallon zip-top bag. (See note 2.) Add the salmon fillets to the marinade and allow to marinate in the fridge for 15 minutes.
  2. While the salmon is marinating, make the orange red onion salsa: Cut a small piece off the top and bottom of each orange so it lays flat on your cutting board, then cut the skin off the oranges with a knife, cutting from top to bottom in strips, making sure to remove all of the white pith. Then, cut the orange flesh into small bite-sized pieces. Add the orange pieces to a medium bowl, along with the remaining salsa ingredients. Add salt to taste. Set aside.
  3. About 5 - 10 minutes before salmon is finished marinating, set up the broiler: Make sure the top oven rack is about 7 - 8 inches from the top of the oven. Then, preheat the broiler on high.
  4. Once the salmon has finished marinating for 15 minutes, remove the pieces from the marinade and pat them dry with paper towels. Place the salmon pieces skin side down on a baking tray. Sprinkle the salmon with a little additional salt and broil for 10 - 11 minutes, or until the outside of the salmon is nicely browned and the inside is cooked through.
  5. Remove the salmon pieces onto a platter and top with the orange red onion salsa.

Notes

  1.   I used cilantro for the marinade and salsa, but other good options are dill, parsley and/or tarragon.
  2.   It's much easier to zest the citrus before juicing! Also, to save time, you can chop additional herbs now and save them for the orange red onion salsa.
  3.   To get the 1 cup juice, I used 2 Minneola Tangelos and 3 Mandarins.
  4.   If your salmon pieces are less than 2 inches thick (at the thickest part), or are smaller than 6 ounces each, check the salmon a few minutes earlier than called for to ensure the salmon doesn't overcook.
  5.   If the salmon is browning unevenly, rotate the tray front-to-back halfway through cooking.

Find it online: https://nibbleanddine.com/citrus-herb-salmon-with-orange-red-onion-salsa/