Orange Citrus Salmon

6 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Orange Citrus Salmon recipe by Barefeet In The KitchenThe other night I thawed some salmon, planning to make my oldest son’s favorite Sweet and Spicy Glazed Salmon. When I spied the bottle of Orange Citrus Vinaigrette in the refrigerator next to the waiting salmon, that was all it took to change my mind.

I poured the vinaigrette over the salmon an hour or so before dinner and it marinated while I boiled baby red potatoes and tossed together a quick garden salad.

The citrus flavors in the vinaigrette paired great with the salmon. Broiling in the oven is my favorite way to cook salmon. It is ready in just minutes and it turns out perfectly almost every time!

It requires just minutes to heat the oven and the meal is cooked in about that much time. It barely has time to heat the kitchen!

Orange Citrus Salmon recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Orange Citrus Salmon

Pin Print Review
Servings: 2 -3 servings

Ingredients 

Instructions

  • Combine the salmon and the vinaigrette in a large ziploc bag or airtight container. Let
  • the salmon marinate for 1-2 hours in the refrigerator. Place the
  • salmon on the counter about 1/2 an hour before cooking.
  • Preheat the oven to broil and line a baking sheet with
  • foil. Place the salmon fillets on the sheet and broil for about 8 minutes. A
  • general rule for cooking salmon is approximately 8 minutes total
  • cooking time per 1" of thickness.
  • Cook the fish 2 minutes less
  • than your estimated time, then check for doneness. You can always pop
  • it back in the oven, but you can’t fix an overcooked piece of fish. The most important thing to remember is that the fish will continue to cook for a few minutes after it is off the heat, so you have to remove it just before it is done to your liking. Salmon
  • is best warm and flaking, but still a bit translucent even after
  • resting. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

6 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Tricia Buice says

    There you go taunting me with your beautiful pieces of salmon again! I love it broiled and often cook teriyaki marinated salmon for guests. The orange citrus sounds perfect!