Baked Citrus Salmon

Name: Baked Citrus Salmon
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 lemon; 2 oranges; Minced garlic; Salmon fillets; Salt to taste; Extra virgin olive oil

Fish & seafood

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We are huge salmon fans at home, so I am always looking for fresh, simple ways to prepare it. This combination with orange and lemon is so effortless and turns out so succulent that you simply have to try it.

All you need to do is lay down a bed of citrus slices, place the seasoned fillets on top, and let the oven work its magic. It is the perfect low-fuss solution for a healthy lunch or dinner.

Prep: 10 minCook: 20 minServes: 2

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Ingredients

1 lemon
2 oranges
Minced garlic
Salmon fillets
Salt to taste
Extra virgin olive oil

Step by step

1Preheat the oven to 180 ºC.
2Wash the lemon and oranges thoroughly, then cut them into rounds.
3Peel and finely mince the garlic cloves.
4Arrange the citrus slices across the bottom of an ovenproof dish in an even layer.
5Scatter the minced garlic over the fruit slices.
6Place the salmon fillets on top, then season with salt and a drizzle of extra virgin olive oil to taste.
7Bake for about 20 minutes at 180 ºC.

Tips and tricks

Baking time is a guideline; it will depend on the power of your oven and the thickness of the salmon fillets.

To keep the fish tender and juicy, check it around the 15-minute mark and take it out as soon as the centre is just cooked through.

Make sure to spoon the pan juices from the bottom of the dish over the salmon when serving.

Frequently asked questions

How long does salmon take in the oven without drying out?

Around 20 minutes at 180 ºC will leave the fillets cooked through and juicy. If your fillets are on the thinner side, start checking them at 15 minutes so they do not overcook.

Can I use other citrus fruits for the base?

Yes, you can swap or mix in lime or clementine slices to play with the aromas depending on what you have on hand.

How should I store leftover salmon?

Store the cooked fillets in an airtight container in the fridge for up to two days. Reheat gently over low heat to keep the fish tender.