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salmon with citrus glaze on top of quinoa and spinach on plate.
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4.95 from 18 votes

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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 2 large portions (or 3 smaller)
Author: Cheryl Avrich
US Measures - Metric

Ingredients

Citrus sauce or glaze, Note 1

  • 1 orange, zest and juice
  • 1 small lime, zest and juice
  • 1/2 lemon, zest and juice
  • 3 tablespoons maple syrup or honey or brown sugar (or more to taste)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon cornstarch, optional Note 3

Salmon

  • 1 pound salmon fillets, Note 2 one larger filet or 2-3 individual filets
  • salt and black pepper
  • 2 green onions, chopped
  • Garnish options: Note 4
US Measures - Metric

Instructions

  • Preheat oven or toaster oven to 425F/218C. Line a baking sheet with parchment paper or aluminum foil sprayed with oil (for easy clean up).
  • MAKE GLAZE: In a small saucepan, stir together 2 teaspoons total of a mixture of orange-lemon-lime zest, orange juice (about 1/4-1/3 cup/59-79 ml), 1 1/2 tablespoons of lemon-lime juice combination, maple syrup, Dijon mustard, a pinch of salt and red pepper flakes (if using).
    Bring to boil on medium-high heat then lower to medium heat to simmer briskly for 5-7 minutes until mixture thickens a bit to become slightly syrupy. For a shortcut, see note 3. Taste and adjust, adding more citrus, syrup or Dijon as needed.
  • PREPARE AND ROAST SALMON: Place salmon 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 top of the salmon with remaining glaze. Garnish as desired, Note 4. Serve hot, at room temperature or cold.

Notes

  1. Citrus glaze variations:
    • Use any combination of citrus - orange, lime, lemon or even grapefruit.
    • Add chopped cilantro.
    • Add some heat with red pepper flakes if you like (1/8 tsp).
    • Stir in a tablespoon cold butter after cooking the glaze for a rich, velvety finish. 
  2. Salmon substitutes: Use any other type of mild fish like snapper, halibut, trout or perch fillets. Here's video on how to remove pin bones if you feel any on the fish flesh.
  3. Shortcut for citrus glaze: Shorten the glaze cook time but adding 1/2 teaspoon cornstarch to the glaze before simmering it in a small sauce pan. This will thicken it in about 2 minutes. Repeat if necessary. Or if too thick add a bit of water or juice.
  4. Garnish options: chopped green onions, parsley, additional citrus zest, an extra drizzle of honey or maple syrup, toasted sesame seeds. If serving company, you can decorate plate with orange slices or lemon slices. 
  5. 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.
    • Store leftover salmon in an airtight container in the fridge for 2-3 days.
    • The best way to reheat salmon is in a low heat oven of 275F/135C for 10-12 minutes. The internal temperature will be 125-130F/52-55C.
 
Nutrition values are estimates. 
Calories: 459kcal | Carbohydrates: 35g | Protein: 47g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 455mg | Potassium: 1402mg | Fiber: 4g | Sugar: 26g | Vitamin A: 395IU | Vitamin C: 61mg | Calcium: 113mg | Iron: 2mg