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This Citrus Marinated Salmon recipe uses a bright, zesty blend of lemon, lime, and orange to gently flavor and tenderize the fish. The result is impossibly moist, flaky salmon that feels both elegant and simple to prepare. It’s a vibrant, flavor-packed dish perfect for a weeknight or a dinner party.

Why You’ll Love This Citrus Marinated Salmon

Flavorful & Moist: The citrus marinade seasons and keeps the fish wonderfully juicy.
Hands-Off Prep: The oven does most of the work after a simple marinating step.
Versatile & Delicious: Fantastic served hot or cold in salads and grain bowls.
Vibrant & Fresh: A light, refreshing dish that elevates your seafood routine.

Ingredients & Tools

4 salmon fillets, skin-on or skinless (about 150-180 g each)
1 large orange, juiced and zested
2 lemons, juiced and zested
1 lime, juiced and zested
3 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tsp honey or maple syrup
½ tsp sea salt, plus more to taste
¼ tsp freshly cracked black pepper
Optional: 1 shallot, thinly sliced, for extra aroma

Tools: A shallow baking dish, a small whisk or fork, a microplane or fine grater for zesting, a sharp knife.

Notes: Don’t skip the zest—it’s where the powerful citrus oils live. Using a mix of citrus gives a more complex, rounded flavor.

Nutrition (per serving)

Calories:	320 kcal
Protein:	35 g
Fat:	18 g
Carbs:	6 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes (plus 30 mins marinating) | Cook Time: 12-15 minutes | Total Time: About 1 hour

Before You Start: Tips & Ingredient Notes

What’s the best salmon to use? I prefer center-cut fillets for even thickness, which helps them cook uniformly. You can use skin-on or skinless; the skin can help hold the fillet together and gets delightfully crispy if you sear it first.
Fresh citrus is non-negotiable. Please, please use fresh-squeezed juice. Bottled juice lacks the bright, volatile oils and fresh acidity that make this marinade so special. The zest is just as important—it’s a flavor powerhouse.
Don’t marinate for too long. The high acidity in the citrus juice will start to “cook” the salmon (like in a ceviche) if left for more than an hour or two, resulting in a mushy texture. Thirty minutes to one hour is the sweet spot.
Let the salmon come to room temperature. Take the marinating salmon out of the fridge about 15-20 minutes before you plan to cook it. This ensures more even cooking from edge to center.

How to Make Citrus Marinated Salmon

Step 1: Prepare the Citrus Marinade. In a medium bowl, combine the freshly squeezed orange, lemon, and lime juice along with all of their zest. Add the olive oil, minced garlic, chopped dill, honey, salt, and pepper. Whisk it all together vigorously until the mixture is well-emulsified and looks slightly thickened. You’ll notice the incredible aroma immediately—it should smell fresh, tangy, and herbaceous.

Step 2: Marinate the Salmon. Place the salmon fillets in a single layer in a shallow, non-reactive dish (glass or ceramic is perfect). Pour the marinade evenly over the fillets, making sure each piece is well-coated. You can gently lift the fillets to let some marinade get underneath. Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour. Flip the fillets halfway through if you remember—it’s not a disaster if you forget, but it helps for even flavor distribution.

Step 3: Preheat and Prepare for Baking. About 20 minutes before the marinating time is up, preheat your oven to 200°C (400°F). Take the salmon out of the fridge to take the chill off. Line a baking sheet with parchment paper for easy cleanup. Remove the salmon fillets from the marinade, letting the excess drip off, and place them on the prepared baking sheet. Reserve a few tablespoons of the unused marinade for basting later—do not use the marinade that touched the raw fish.

Step 4: Bake to Perfection. Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork at its thickest part. If you have a thermometer, the internal temperature should read about 52-54°C (125-130°F) for medium. About halfway through, you can brush the tops with the reserved clean marinade for an extra glossy, flavorful finish.

Step 5: Rest and Serve. Once out of the oven, let the salmon rest on the baking sheet for about 3-5 minutes. This allows the juices to redistribute throughout the flesh, ensuring every single bite is succulent. You can squeeze a tiny bit of fresh lemon juice over the top just before serving to make the flavors pop one last time.

Storage & Freshness Guide

Fridge: Store cooked salmon in an airtight container for up to 2 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 1 month.
Reviving: Reheat gently in a low oven or enjoy cold in salads to maintain moisture.

Serving Suggestions

Complementary Dishes

Herbed Quinoa or Couscous — The light, fluffy grains are the perfect canvas to soak up the delicious citrusy juices from the salmon, making every bite a perfect combination.
Simple Roasted Asparagus — The earthy, slightly charred flavor of asparagus provides a wonderful textural and flavor contrast to the bright, tender fish.
A Crisp Green Salad with a Light Vinaigrette — A salad with peppery arugula or butter lettuce keeps the meal feeling fresh and balanced without competing with the star of the show.

Drinks

A Crisp Sauvignon Blanc — The wine’s characteristic citrus and grassy notes are a natural pairing that will echo and enhance the flavors in the marinade beautifully.
Sparkling Water with Lemon & Mint — A non-alcoholic option that cleanses the palate between bites and adds another layer of refreshing zest to the meal.
A Light Pale Ale or IPA — The beer’s citrusy hop profile can stand up to the robust flavors of the salmon, creating a surprisingly harmonious match.

Something Sweet

Lemon Sorbet — A scoop of sharp, clean lemon sorbet is the ultimate palate-cleanser and provides a beautifully simple, refreshing end to the meal.
Almond Tuiles or Biscotti — These delicate, crunchy cookies offer a lovely nutty flavor that complements the meal without being too heavy or rich.
Fresh Berry Salad with a Mint Drizzle — Mixed berries with a hint of mint and a touch of honey continue the theme of fresh, vibrant flavors in a light dessert.

Top Mistakes to Avoid

Over-marinating the fish. As mentioned, the acid in the citrus will start to denature the proteins, giving the salmon a tough, then mushy, ceviche-like texture. Set a timer and stick to the 30-60 minute window.
Using the marinade that touched raw fish as a sauce. This is a major food safety no-no. Always reserve a portion of the marinade before adding the fish, or make a little extra separately for basting and drizzling after cooking.
Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking). Pull it out when it’s still slightly translucent in the very center—it will finish cooking to perfection during the resting period.
Skipping the rest time. I know it’s tempting to dig right in, but letting the salmon rest for a few minutes is crucial. It allows the muscle fibers to relax and reabsorb the juices, which otherwise would just run out onto the plate.

Expert Tips

Tip: Get a beautiful sear for extra texture. For a restaurant-quality finish, heat an oven-safe skillet with a little oil over high heat. Sear the marinated salmon fillets skin-side down (if using skin-on) for 2-3 minutes until the skin is crispy, then transfer the entire skillet to the oven to finish baking. This method gives you the best of both worlds.
Tip: Customize your citrus blend. While the orange-lemon-lime combo is classic, feel free to experiment. A blood orange adds a gorgeous color and berry-like note, and a grapefruit will bring a pleasant bitterness. Just keep the total volume of juice roughly the same.
Tip: Use the zest first, then juice. It’s infinitely easier to zest a whole citrus fruit than a floppy, juiced half. Always zest your fruits onto a cutting board before you cut and squeeze them to get every last bit of those fragrant oils.
Tip: Make it a complete sheet pan meal. Toss vegetables like cherry tomatoes, sliced zucchini, and red onion in a bit of the marinade and arrange them around the salmon on the same baking sheet. Everything roasts together for a fantastically easy cleanup.

FAQs

Can I make this Citrus Marinated Salmon ahead of time?
Absolutely, and it’s a great strategy! You can marinate the salmon up to an hour in advance and keep it covered in the fridge until you’re ready to bake. You can also fully cook the salmon, let it cool, and store it covered in the refrigerator for up to 2 days. It’s fantastic flaked over a salad or in a wrap for a quick, protein-packed lunch.

What if I don’t have all three types of citrus?
No problem! The recipe is quite flexible. You can use just lemon and orange, or double up on one of them. The key is to have about ½ to ⅔ cup of total fresh citrus juice. Just lemon will be very tart, while just orange will be sweeter and less acidic—so adjust the other ingredients (like a touch more honey or salt) to balance it out.

Can I grill the salmon instead of baking it?
You sure can, and it’s delicious! Make sure your grill grates are very clean and well-oiled to prevent sticking. Grill the marinated fillets over medium-high heat, skin-side down if they have skin, for about 4-6 minutes per side, depending on thickness. You’ll get those beautiful, smoky grill marks that add another dimension of flavor.

My marinade seems too acidic. What can I do?
If you taste the marinade before adding the fish and find it too sharp, you can balance it with a bit more olive oil or a tiny extra drizzle of honey or maple syrup. Remember, the oil helps mellow the acidity and carry the flavors into the fish. The goal is a bright but balanced flavor, not a mouth-puckering sourness.

How can I tell when the salmon is perfectly cooked?
The most reliable method is a gentle press with your finger or a fork. Perfectly cooked salmon will feel firm but will still yield slightly and flake apart easily. If it feels hard and rubbery, it’s overdone. For a more precise method, an instant-read thermometer inserted into the thickest part should read 52-54°C (125-130°F) for a moist, medium result.

Citrus Marinated Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 1 minutes

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Make this easy Citrus Marinated Salmon recipe for a moist, flavorful, and elegant meal. Ready in under an hour. Get the simple, step-by-step recipe now!

Ingredients

For the marinade:

1 large orange (juiced and zested)
2 lemons (juiced and zested)
1 lime (juiced and zested)
3 tbsp extra virgin olive oil
2 cloves garlic (minced)
1 tbsp fresh dill (chopped)
1 tsp honey or maple syrup
½ tsp sea salt (plus more to taste)
¼ tsp freshly cracked black pepper
1 shallot (thinly sliced (Optional))

For the salmon:

4 salmon fillets (skin-on or skinless (about 150-180 g each))

Instructions

01
In a medium bowl, combine the freshly squeezed orange, lemon, and lime juice along with all of their zest. Add the olive oil, minced garlic, chopped dill, honey, salt, and pepper. Whisk it all together vigorously until the mixture is well-emulsified and looks slightly thickened.
02
Place the salmon fillets in a single layer in a shallow, non-reactive dish (glass or ceramic is perfect). Pour the marinade evenly over the fillets, making sure each piece is well-coated. Cover the dish with plastic wrap and refrigerate for 30 minutes to 1 hour. Flip the fillets halfway through if you remember.
03
About 20 minutes before the marinating time is up, preheat your oven to 200°C (400°F). Take the salmon out of the fridge to take the chill off. Line a baking sheet with parchment paper. Remove the salmon fillets from the marinade, letting the excess drip off, and place them on the prepared baking sheet. Reserve a few tablespoons of the unused marinade for basting later—do not use the marinade that touched the raw fish.
04
Place the baking sheet in the preheated oven. Bake for 12-15 minutes. The exact time will depend on the thickness of your fillets. You’re looking for the salmon to be opaque and flake easily with a fork at its thickest part. About halfway through, you can brush the tops with the reserved clean marinade for an extra glossy, flavorful finish.
05
Once out of the oven, let the salmon rest on the baking sheet for about 3-5 minutes. You can squeeze a tiny bit of fresh lemon juice over the top just before serving to make the flavors pop one last time.