Citrus salmon glazed with beersamic or orange balsamic is a feast for the senses. Colorful and aromatic, sweet and sour, incredibly juicy and flaky. And less than half an hour away.
What You Will Need to Make Citrus Salmon
This recipe is for a baked, melt in your mouth tender citrus salmon fillet.
When shopping for the 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.
Presuming that you have a quantity of the malty, tangy reduction known as beersamic you can plan on using it for the glaze. Learn How to Make Beersamic.
A good substitute is a simple mixture of orange marmalade with balsamic vinegar – mix 3 tablespoons of the marmalade with 1 tbsp of balsamic.
Finally, you will need a variety of citrus fruit (see below for tips).
You will also need an appropriately sized baking sheet and a brush to apply the beersamic reduction glaze or orange marmalade + balsamic mixture.
What Kind of Salmon to Choose
North Atlantic salmon is especially well suited for baking and glazing because of its higher (good) fat content.
The natural oiliness of the fish helps it stay moist during the time in the oven and beautifully stands up to the tangy flavors of the balsamic vinegar in the beersamic reduction and the citrus (or orange marmalade and balsamic mixture).
Additionally, North Atlantic salmon has a much milder flavor versus other types of salmon such as sockeye and does not overpower the contributions of the glaze.
What Citrus Fruit to Use
Select a balanced fruit variety or in other words less acidic. Just so that you don’t go over board with the sourness factor.
To that end limes or Mayer lemons work better than regular lemons. Cara Cara oranges are perfect as are navel and Valencia oranges – they strike a great balance between sweet and tart.
For some added sweetness (and beautiful color) I also like to add red onions – brushed with beersamic they caramelize fabulously.
How to Make It
The salmon is cooked when the internal temperature reaches 145 °F.
A Veggie Twist on Citrus Salmon
You can also bake beersamic glazed salmon with red and golden beets added. 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 or a combination of both – 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 (and the citrus if going for a combination dish) 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.
TIP: 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.
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, 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
- 3 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/ or substitute with a mixture of 3 tbsp orange marmalade and 1 tbsp balsamic vinegar
- 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 (or orange marmalade + balsamic).
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.