Citrus salmon glazed with beersamic is a feast for the senses. Colorful and aromatic, sweet and sour, incredibly juicy and flaky. And less than half an hour away. Presuming that you have a quantity of the malty, tangy reduction known as beersamic:). If you don’t – get busy and make some. It is easy.
Learn How to Make Beersamic.
This recipe is for a baked, melt in your mouth tender citrus salmon fillet. Do not worry if you didn’t get a center cut piece, just try to get a piece that weighs about a pound and a half to serve four people (6 oz per person). Plan accordingly for a larger group.
North Atlantic salmon is especially well suited for glazing with beersamic because of its higher (good) fat content. The natural oiliness of the fish beautifully stands up to the tangy flavors of the balsamic vinegar in the beersamic reduction as well as to those of the citrus. Additionally, it has a much milder flavor versus sockeye salmon for example and does not overpower the contributions of the glaze .
The choice of citrus is up to you, the one thing I’d advise is to select a more balanced fruit variety. Just so that you don’t go over board with the sourness factor. To that end limes work better than lemons. Cara Cara oranges are perfect (and are in season right now) as are navel and Valencia oranges. For some added sweetness (and beautiful color) I like to add red onions – brushed with beersamic they caramelize fabulously.
I try to serve salmon at least twice a month. I’d do it more frequently if Chris actually liked it, but unfortunately he is not a huge salmon fan, he simply tolerates it and eats it because of the nutritional value. He does love beersamic on the other hand.
You can also bake beersamic glazed salmon with red and golden beets. It looks just as pretty and the deep earthy notes of the root vegetables come together really well with the beersamic’s sweet & sour. If you do decide to prepare beersamic glazed beets and salmon instead of a citrus salmon you need to take into consideration that the beets cook much slower than salmon fillet.
An easy way around this is to start by roasting the beets for 15-20 min so as to get them to a semi cooked state. Next, turn down the temperature of the oven to a baking range (350 – 375°F), add the salmon fillet to the baking sheet with the partially cooked beets, glaze everything with beersamic and place in the oven again to cook the fish and finish the beets.
In terms of garnish, a simple sprinkle of finely cut fresh dill or fennel leaves combined with orange zest is visually pleasing and brightly fragrant. I do recommend that you try it.
The beersamic reduction I used in this recipe was not thickened, however if you want to drizzle extra beersamic over the finished dish it is much better to use the thickened version. Consult our How to Make Beersamic post for the difference and preparation instructions.
For an easy workflow, prepare a simple beersamic reduction first, separate and set aside a part of it to use as glaze and proceed to thicken the rest of the reduction to use for drizzling.
Beersamic Glazed Citrus Salmon Serving Suggestion
This really is an impactful dish to serve at a casual dinner party, especially a buffet style one, where you make two or three different protein dishes and several sides. The citrus salmon fillet is very tasty when eaten cold too. Prepare a bowl of orzo salad with black olives, dill, red onions (and beersamic:), add a piece of beersamic glazed citrus salmon and enjoy a vibrant plate. Another favorite is cold noodles with soy sauce and sesame (oil and toasted seeds).
- 1 tbsp oil for greasing baking sheet
- 1 1/2 lbs salmon fillet
- oranges Cara Cara, navel, blood orange, etc
- 1-2 limes depending on size and preference
- medium red onion
- pinch of each salt & pepper to season fish and citrus
- 1/3 cup beersamic reduction recipe: https://craftbeering.com/how-to-make-beersamic/
- zest of one orange for garnish
- small bunch fresh dill for garnish
Preheat oven to 375 °F.
Grease a baking sheet with the oil and place the salmon fillet in the center.
Slice the oranges, lime and peeled red onion into rings and arrange around the salmon fillet.
Season with salt and pepper (both fish and citrus).
Gently and generously brush with beersamic reduction.
Place in the oven and bake for approximately 20 minutes. At 15 minutes check the progress of the fillet (depending on its thickness and your oven's strength it may cook faster/slower). It is cooked when the internal temperature is 145 °F. Use the opportunity to flip some of the citrus slices and to apply another coat of beersamic glaze. Cook further if necessary or take out of the oven if already cooked (fillet cuts from closer to the tail will cook faster).
Finely chop the fresh dill and mix with the zest of one orange. Sprinkle over the citrus salmon once it is out of the oven and serve.