Citrus Infused Salmon with a Citrus Pepper Crust
Elevate your dinner table with this Citrus Infused Salmon with a Citrus Pepper Crust, a vibrant and refreshing dish bursting with bold flavors. This recipe combines tender, oven-baked salmon fillets with a marinade of freshly squeezed orange, lemon, and lime juices, enhanced by a touch of honey and garlic. The highlight is the zesty citrus-pepper crust, made with a bright blend of orange, lemon, and lime zest mixed with coarsely ground black pepper for a flavorful kick. Perfectly baked to flaky perfection, this salmon is finished with fresh parsley and served with lemon wedges for a stunning presentation. Ready in just 30 minutes, this quick and healthy citrus salmon recipe is ideal for weeknight dinners yet impressive enough for entertaining.
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Recipe Information
Ingredients
- 4 pieces salmon fillet (skin-on, if desired)
- 0.25 cup orange juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 2 tablespoons lime juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic (minced)
- 2 teaspoons black pepper (coarsely ground)
- 1 teaspoon salt
- 1 zest of orange
- 1 zest of lemon
- 1 zest of lime
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, whisk together the orange juice, lemon juice, lime juice, olive oil, honey, and minced garlic to create a marinade.
Place the salmon fillets in a shallow dish. Pour the marinade over the fillets, ensuring they are evenly coated. Cover and refrigerate for 15-20 minutes to allow the flavors to infuse.
While the salmon marinates, in another small bowl, combine the black pepper, salt, orange zest, lemon zest, and lime zest.
Remove the salmon from the marinade and place the fillets on the prepared baking sheet, skin-side down (if applicable). Discard the remaining marinade.
Sprinkle the citrus pepper mixture evenly over the top of each fillet, pressing lightly to adhere.
Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Remove the salmon from the oven and let it rest for 2-3 minutes.
Garnish the salmon with chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 7.9 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
