Citrus Roasted Salmon


Ah, good ol’ salmon.  You know when you get that big cut of salmon from Costco and then you get tired of preparing it the same way.  Oh, what is it? Baked with lemon and capers?  Actually that’s me!  Haha.  I was looking for another flavor to enhance this already flavorful fish.  Digging into my archives again I come across another pencil written recipe circa 2003.  Oh goodie, it’s a low maintenance recipe!  Almost.

Ingredients: (4 servings)
1 tsp grated lemon peel
2 tbsp fresh lemon juice
2 tbsp honey
4 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground coriander seeds (I didn’t have this on hand, so I omitted it.  Coriander seeds are the seeds of cilantro)
1/4 tsp ground red pepper (cayenne pepper)
1 6oz can thawed orange juice concentrate
4 salmon filets

Here are all the ingredients we are going to use, and my favorite grater.

* Preheat the over to 400 degrees F

* Cut the salmon into 4 equal parts

First grate the lemon careful not to grate the white part, and only get the yellow skin.  That’s where all the flavor is. The white part is just bitter and nasty.

The one teaspoon of the grated lemon skin should look like this

Add the grated lemon skin, the lemon juice, the honey, the chili powder, the cumin, the salt, the cayenne pepper, and the orange juice into a bowl and mix thoroughly.  Make sure the thick honey is incorporated into this sauce.

Brush both sides of the salmon with the mixture.  Put on a baking pan coated with non-stick cooking spray.  Bake in the oven for 15 minutes.


Put the rest of the OJ mixture in a small pan and bring to a boil. Reduce until about 1/2 cup.  About 2 minutes.

Spoon the sauce over the finished salmon.

All done!  I served this on top of the Pasta Primavera dish that was done in the last blog.  Mmm Mmm Good!

– Max

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