Description
An easy-to-make broiled salmon recipe with a quick citrus herb marinade and an orange red onion salsa topping!
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- Remove the salmon pieces onto a platter and top with the orange red onion salsa.
Notes
- I used cilantro for the marinade and salsa, but other good options are dill, parsley and/or tarragon.
- 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.
- To get the 1 cup juice, I used 2 Minneola Tangelos and 3 Mandarins.
- 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.
- If the salmon is browning unevenly, rotate the tray front-to-back halfway through cooking.
Keywords: broiled salmon, citrus salmon, broiled citrus salmon, orange salsa, orange red onion salsa