Citrus Glazed Salmon

When I got home from New Orleans this week, I found 3 salmon fillets that my hubby had defrosted in the fridge. Apolinaras is a great cook and loves to grill and throw meals together with whatever is laying around. Because he doesn’t ever follow recipes or write things down, he’s never able to quite recreate the same dish twice. But, he has several variations on a theme he routinely makes that are quite good, like pasta with garlic, cheese, and shrimp, and spicy turkey patties with couscous. He’s always very proud when I come home to a delicious dinner he’s prepared that is ready to eat – I know I’m a lucky girl! He has not, however, tackled cooking fish yet, because he’s afraid of over cooking it and drying it out. Whenever I try to show him how easy it is, he tells me I cook it perfectly and makes one of his cute faces that makes me heart melt. He’s wiggled his way out of learning so far, but I am determined to teach him eventually!

Anyway, when I saw the defrosted salmon, I knew it was a present for me. I decided to make a citrus and soy sauce marinade with garlic and ginger. While the salmon finished cooking in the oven, I reduced the marinade to make a thick sauce to spoon over the top of the cooked salmon. I love the variety of frozen veggie mixes at Trader Joe’s and recently discovered one called the Brittany Blend, which is a mix of green beans, wax beans, and baby carrots. I steamed an entire package and served it alongside the salmon. It was a super healthy meal that came together in no time at all.

Citrus Glazed Salmon
Printable Recipe

Ingredients:
1/4 cup orange juice
Juice of one lemon (1/4 cup)
1/4 cup soy sauce
1/2 teaspoon ground ginger
1 tablespoon honey
2 garlic cloves, chopped
3 salmon fillets (7 ounces each)

Directions:
Whisk together orange juice, lemon juice, soy sauce, ginger, honey, and garlic, and marinate salmon fillets for 20 minutes to an hour in the fridge.

Preheat oven to 350˚F. Heat a skillet over medium-high heat and sear the salmon fillets on both sides. Bake salmon for 10 min at 350ºF or until no longer raw in the center. Meanwhile, add marinade to the skillet and boil for 10 minutes, or under reduced to desired consistency.

Nutrition: 378 calories, 14.7g fat, 0.4g fiber, 47.5g protein per serving
Cost: $2.71 per serving

26 Responses to Citrus Glazed Salmon

  1. I love the combo of citrus, soy, and ginger! I love when the hubby cooks – doesn’t happen nearly often enough! Are you going to post the spicy turkey patties with couscous? Yum! :)

  2. I love salmon but I never make it. And I don’t know WHY because this sounds so easy and delicious. I’m not big on citrus marinades for chicken but for some reason, I love them on salmon, shrimp etc.

  3. Mmm, this salmon looks delicious! Salmon is one of my favorite fishes! I bet you’ll get your hubby to learn fish one day! In the mean time, sounds like he’s doing an awesome job of making other delicious meals for you.

  4. This sounds wonderful – PF Changs has a Citrus, Soy Glazed Salmon I’ve coveted the recipe to for a while, I think this would be an excellent sub!

  5. I totally know where your husband is coming from – fish scares me too! I’m always afraid it’s going to be over or under cooked. I do like recipes like this though, where you cook them in the oven instead of the stove top. The fish always seems to come out better for me this way.

  6. I don’t like salmon, but I bet that glaze would be awesome on chicken!!

    I love that veggie blend from Trader Joe’s. I sometimes use that as a base to my stir fry!

    Thanks for posting the recipe!

  7. Kerstin,

    Thanks for all your kind words and showing me that I spelled cockatiel wrong!! I was too sad to spell-check. Anyway, your Salmon looks terrific. I love the citrus in it. I just told my husband that this is what we are having for dinner tomorrow night. He was very happy!! So I owe you two thank you(s). He is no longer Mr. Crabby Head!!

  8. Sounds terrific. Salmon is a staple in our house. I’m going to give your recipe a try.

    I’m always paranoid about undercooking everything!
    ~ingrid

  9. Just so you know Kerstin, I made this with steelhead trout the other day, and the hubbs now insists that I make this at least once a month … and even feed it to his parents who’re coming over in a couple of weeks! SCORE!!! Thank u so much for this recipe :)

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