Citrus Salmon

Citrus Salmon

Citrus Salmon has a light, citrusy flavor from our Sheffield’s Citrus Seafood Seasoning and from the orange, lemon and lime in the marinade and when baking. The salmon turns out flaky with a light, citrusy taste. You can cook the salmon in the oven as we show below, or you can also cook outside on your grill. Just set your grill to medium-high heat and cook your salmon filets on a heavy duty foil tray, sprayed with non-stick cooking spray.

To complete the meal, we like to serve our salmon with a rice side dish, like wild rice or rice pilaf. Add a seasonal green vegetable and your dish is complete. Enjoy!

Serves 4

Ingredients:
2 Pounds Salmon, Cut into 4 Filets
2 Tablespoons Sheffield’s Citrus Seafood Seasoning
1 Tablespoon Water
2 Tablespoons Canola or Avocado Oil
2 Oranges
2 Lemons
1 Lime
Sliced Fresh Green Onions or Sliced Fresh Chives for Garnish

Directions:
Cut one orange and one lemon in half. Juice half of each and set aside. Slice the remaining orange, lemon, and lime into thin slices for marinating and garnishing. Set 4 orange, 4 lemon, and 4 lime slices aside for garnishing.

In a medium mixing bowl, add the water and the Citrus Seafood Seasoning. Whisk to combine. Let set for a couple minutes Add the oil, orange juice, lemon juice, and whisk again until combined.

In a marinating tray or a large recloseable freezer bag, add the salmon, marinade sauce, and the remaining orange, lemon, and lime slices. Carefully toss the salmon in the marinade to coat completely. Cover and refrigerate the salmon and let the marinate for 1-3 hours, turning over occasionally.

Preheat oven to 375ºF. Line a rimmed baking pan with foil Lightly spray with non-stick cooking spray. Transfer the salmon filets to the pan. Top each filet with 2 slices of the orange, lemon and lime from the marinade. Discard the remaining marinade.

Cook for 12-15 minutes or until the fish is opaque. The internal temperature should be 135ºF to 145ºF. Check after 12 minutes so the salmon isn’t overcooked or it will get dry. Serve immediately, topping each with an orange, lemon and lime slice. Garnish with the chopped green onions or chives.

We like to serve our salmon with a wild rice side dish and a seasonal green vegetable. Enjoy!