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Salmon with Citrus Glaze

Moist and zesty salmon with citrus glaze is an easy weeknight or company meal. The sweet-tart glaze made with orange, lemon, lime, maple syrup and Dijon mustard is simply delicious. 

We eat salmon once a week so I’m always looking for new and easy ways to dress it up. The flavor combination of the glaze is pretty classic and works beautifully with salmon to brighten it up without overwhelming it.

piece of glazed salmon on quinoa

The recipe is very simple. Simmer the glaze ingredients until slightly syrupy. Brush some on the salmon fillets, sprinkled with salt and pepper.  Add some chopped green onions. Roast. Drizzle on the remaining glaze and add optional garnishes such as toasted sesame seeds or chopped parsley. That’s it.

The whole thing takes less than 30 minutes. If you like, start some rice or quinoa cooking before you prepare the citrus glazed salmon. Or try serving it with Vegetable Couscous or Lemon Dill Rice-Orzo.

Tailor To Your Taste

  • Use any combination of citrus – orange, lime, lemon or even grapefruit.
  • Add chopped cilantro.
  • Add some heat with chili flakes if you like.
  • Use any other type of mild fish like snapper, halibut or perch fillets.

Make ahead

  • The glaze can be made a day or two ahead.
  • The full salmon recipe can be made ahead, cooled, then refrigerated, covered, to be served cold the next day.

Tips

  • The trick to moist tender salmon is to not overcook it. Very pale pink or whitish salmon means it’s dry and overdone.
  • The rule of thumb is 10 minutes per inch of thickness. Cook just until it flakes and still has some slightly medium-pink translucency in the middle (see pictures).

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Ingredients: lemon, orange, lime green onions, salmon dijon, salt pepper, maple syrup

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piece of glazed salmon on quinoa 2 piece of glazed salmon on quinoa 1

 

piece of glazed salmon on quinoa
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Salmon with Citrus Glaze

Moist and zesty salmon with citrus glaze is an easy weeknight or company meal. The sweet-tart glaze made with orange, lemon, lime, maple syrup and Dijon mustard is simply delicious.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 large portions (or 3 smaller)
Author: Cheryl

Ingredients

For citrus glaze

  • 1 orange, zest and juice
  • 1 small lime, zest and juice
  • 1/2 lemon, zest and juice
  • 3 tablespoon maple syrup or honey (or more to taste)
  • 2 teaspoon Dijon mustard
  • 1/8 teaspoon red chili flakes or more to taste (optional)

For salmon

  • 1 pound (450 grams) salmon fillet (or 1 1/4 lbs) can be in 2-3 pieces
  • salt and pepper
  • 2 green onions, chopped
  • Garnish: toasted sesame seeds or chopped parsley (optional)

Instructions

  • Preheat oven or toaster oven to 425F/218C. Line a pan with foil and spray with oil (for easy clean up). Or line with parchment paper.
  • MAKE GLAZE: In a small saucepan, stir together 2 teaspoons of a mix of orange-lemon-lime zest, orange juice (about 1/4-1/3 cup), 1 1/2 tablespoons of lemon-lime juice combination, maple syrup, Dijon mustard, a pinch of salt and chili flakes (if using). Bring to boil then lower to medium to simmer briskly for 5-7 minutes until mixture thickens a bit to become slightly syrupy. Taste and adjust, adding more citrus, syrup or Dijon as needed.
  • PREPARE AND ROAST SALMON: Place fillets on pan, skin side down. Sprinkle salmon generously with salt and pepper. Brush on a couple of tablespoons of glaze. Sprinkle on chopped onions. Roast for 10-12 minutes, depending on thickness of salmon. Rule of thumb is 10 minutes per inch of thickness. Brush on another 1/2 tablespoon of glaze half way through. Salmon should just be able to flake easily but still have a little translucency in the middle with a medium pink colour.
  • FINISH AND SERVE: To remove skin, slide a spatula between skin and salmon meat and lift off to a plate. Drizzle with remaining glaze. Garnish with remaining zest and toasted sesame seeds or chopped parsley if desired.

Notes

  1. Variations:
    • Use any combination of citrus - orange, lime, lemon or even grapefruit.
    • Add chopped cilantro.
    • Add some heat with chili flakes if you like.
    • Fish options: Use any other type of mild fish like snapper, halibut or perch fillets.
  2. Make ahead: 
    • The glaze can be made a day or two ahead.
    • The full salmon recipe can be made ahead, cooled, then refrigerated, covered, to be served cold the next day.
 
Nutrition values are estimates. 

Nutrition

Nutrition Facts
Salmon with Citrus Glaze
Amount Per Serving
Calories 459 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 125mg42%
Sodium 455mg20%
Potassium 1402mg40%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 26g29%
Protein 47g94%
Vitamin A 395IU8%
Vitamin C 61mg74%
Calcium 113mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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