When two of my nieces were young they, like many kids, didn’t like fish. Or so they thought. Little did they know that the tender pink filets they had been happily inhaling at the table were in fact salmon, and not (as my brother-in-law had them believing) a delicacy called Barbie Chicken.
Oh, please save any comments about girls and pink and deceiving kids into eating things; I know—I’ve run through all of those in my mind, and what I am left with is admiration for a man who used his wits to get his kids to fall in love with salmon…. even if they didn’t know it at the time.
Anyway, salmon! My favorite fish. Very likely yours, too, according to the numbers—it’s the most consumed (non-tinned) fish in the country, year after year. Farm-raised is everywhere, and if you seek out one of the many varieties of Alaskan wild salmon (available May to September) you’ll be rewarded with deeper flavor and a more interesting texture.
And besides great taste, salmon is one of the easiest fish to cook at home, readily available in pre-cut filets and steaks, firm and easy to handle. You can cook it on the stove, in the oven, under the broiler, and it takes well to a myriad of flavors.
I usually like to keep the flavors as simple as possible when cooking fish, so its delicate flavor gets to shine on without too much competition. In this recipe, a bright marinade turns a filet of salmon into a simple go-to fish dinner.
The bright flavors of lemon and orange are a nice complement to the richness of the salmon, and they do double duty in the marinade and then the citrusy sauce that accompanies the fish.
This pretty and delicious recipe takes 10 minutes of hands on time, and 10 minutes of cooking.Tweet This
This recipe couldn’t be easier, and if you don’t have the time to marinate the fish, it will still be delicious though the flavors won’t penetrate so deeply. Serve this with rice or potatoes, and some Brussels sprouts, green beans, or a crisp salad (maybe with some roasted veggies tossed in) for a colorful and healthful meal.
Citrus Marinated Salmon with Zesty Sauce
- 1 lemon
- 1 orange
- 4 6 to 8-ounce salmon fillets
- 3 tablespoons olive oil
- ¼ cup mayonnaise regular or low fat
- Kosher salt and freshly ground pepper to taste
- Zest and juice both the lemon and the orange. Mix together two zests, then remove 1 teaspoon of the combined zest and set aside. In a small bowl whisk together the olive oil, and the citrus juices and the remaining zest. Season the marinade with salt and pepper. Place the salmon fillets in a baking pan, and pour the marinade over the fish turning to coat evenly. Marinate in the refrigerator for 1 hour.
- Meanwhile, combine the mayonnaise and the reserved teaspoon of zest, and season with salt and pepper. Set aside.
- Preheat the broiler. Transfer the salmon to an oiled rimmed baking sheet, separating the pieces. Discard the marinade.
- Broil the salmon for 8 to 10 minutes until it is just cooked through (the fish will continue to cook a bit after it is removed from the oven, so take it out just before it’s done to your liking), and remove from the oven. Transfer to individual plates, and top each piece with a spoonful of the sauce.
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