Salmon With Citrus is one of those dinners that feels elegant but is surprisingly simple to make in under 25 minutes. Fresh orange and lemon brighten the rich salmon while olives add a briny bite that keeps the flavors balanced and fresh. If you enjoy easy seafood dinners like this, you might also love my Mediterranean Salmon with Lemon and Oregano, another quick and flavorful salmon recipe.
Salmon With Citrus At A Glance
- ⏱️ Total Time: 25 minutes (10 minutes prep + 15 minutes cook)
- 🍽️ Servings: 4
- 🌎 Cuisine Type: Mediterranean / American Seafood
- 🍊 Flavor Profile: Tender roasted salmon topped with a bright citrus and olive relish that balances rich, briny, and fresh flavors
- 🥗 Dietary Info: Naturally gluten-free, dairy-free, and Mediterranean diet friendly
- 📦 Storage Notes: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Enjoy cold, room temperature, or gently reheated.
- ⭐ Why You'll Love It: An elegant but effortless salmon dinner where fresh citrus lifts the richness of the fish and turns a simple meal into something special.
Save And Summarize This Recipe
Salmon is one of my favorite proteins for a quick dinner because it cooks quickly and pairs well with so many Mediterranean flavors. If you enjoy seafood recipes like this one, you might also like my Brown Sugar Baked Salmon, which has a simple sweet and savory glaze, or this Salmon Pesto Recipe, where a bright basil pesto adds fresh herb flavor to roasted salmon. Both are easy weeknight meals that come together quickly and make salmon feel a little different each time you cook it.
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This citrus salmon also pairs beautifully with a few fresh Mediterranean sides. I often serve it with Mediterranean Rice , which soaks up all the citrusy juices, or a bright Zesty Quinoa Salad for something lighter. If you want to round out the meal with a crisp vegetable side, the Cucumber Chickpea Feta Salad is another fresh option that complements the citrus and olive flavors in this dish beautifully.
Key Ingredients
You will need the following ingredients to make this mediterranean citrus salmon:
- Salmon - I like to use a center-cut salmon fillet for even cooking and better presentation when I have company. Whether you go with wild-caught or farm-raised, just make sure it's fresh and has a rich pink color. Keeping the skin on helps hold the shape and adds moisture as it roasts. For weeknight cooking, I use salmon fillets, which are readily available in my store. If you enjoy salmon with bold flavor variations, you may also like my Moroccan Salmon with Pistachio Gremolata.
- Preserved Lemon - Preserved lemon brings a deeper, almost floral citrus flavor that fresh lemon can't match. It adds complexity without overpowering the salmon and works beautifully with the olives. Just make sure to rinse, take out the seeds, and finely chop the rind before using. If you can't find preserved lemon in your grocery store, I have used the zest of one lemon along with the juice of one lemon in it's place.
- Olives - Olives give this dish a savory, salty bite that balances the sweetness of the citrus. I like Castelvetrano for their buttery texture, but any good-quality green or black olive will work. Just make sure they're pitted and not packed in brine that's too harsh or you will need to rinse the olives before you use them.
See the recipe card for quantities.
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Variations
- Citrus - You can replace the navel oranges for any type of orange or tangerine. Blood oranges would deepen the color and make it subtly sweet and tangerines may make the relish more tart.
How To Make Salmon With Citrus: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 250℉. Arrange the salmon in a 9 x 13 baking dish.
Stir together the salt, coriander, and pepper in a bowl. Sprinkle the mixture evenly over the salmon.
Let the salmon sit at room temperature for at least 30 minutes.
Step 2: Segment the orange. Cut off the ends and then stand the orange upright on the cut edge and make slices down the sides of the orange. Peel the cut segments, removing the pith and the peel.
While holding the orange over a bowl, cut between the membranes to separate the segments, and place the segments into the bowl. Repeat with the remaining orange.
Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Step 3: Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
Step 4: Transfer the salmon to a platter.
Spoon the relish over the salmon.
Recipe Tips
- Roasting at a low temperature ensures that the salmon stays buttery and tender. This method is forgiving and helps prevent overcooking.
- You do not need to add oil or parchment to the bottom of the pan but if you decide to do it, it works.
Gwen's Pro Tip
Don't wait for the salmon to flake apart! It's done when the center is barely opaque. It should feel just firm when pressed with your finger and begin to flake slightly when you take a fork to it.
If you would prefer to leave the relish off of the fish, you can serve the fish with either the Lemon Yogurt Sauce or the Lemon Tahini Sauce.
Salmon With Citrus FAQ's
Yes. Artic char or trout would also taste delicious with this preparation.
Yes. You can serve this salmon cold if you prefer. When I have company I make this a day ahead and refrigerate the salmon. I pull it out and return it to room temperature before serving.
You can, but you'll lose the gentle texture that slow roasting provides. If you're short on time, try 300°F and reduce the cook time slightly, always checking for doneness.
Other Seafood Dishes
Let me know your thoughts on this Salmon With Citrus by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Salmon With Citrus
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Equipment
Ingredients
Salmon
- 4 skin-on salmon fillets or 1 ½ pounds of salmon
- ¾ teaspoon kosher salt
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Citrus Relish
- 2 medium oranges
- ½ cup pitted Castelvetrano olives torn or slightly chopped
- ¼ cup fresh parsley lightly chopped
- ¼ cup red onion thinly sliced
- 1 tablespoon preserved lemon rinsed, seeded, and chopped
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
Instructions
Salmon
- Preheat the oven to 250℉.
- Arrange the salmon in a 9 x 13 baking dish.
- Stir together the salt, coriander, and pepper in a bowl.
- Sprinkle the mixture evenly over the salmon.
- Let the salmon sit at room temperature for at least 30 minutes.
Relish
- While the salmon rests, prepare the relish.
- Segment the orange. Cut off the ends of the orange. Standing the orange upright on the cut edge, make slices down the sides of the orange. Peel the segments, removing the pith and the peel. Make sure to remove any excess that didn't come off with the peel.
- Holding the orange over a medium bowl, cut between the membranes to separate the segments, and placing the segments into the bowl. Repeat with the remaining orange.
- Add the olives, parsley, onion, preserved lemon, oil, and salt into the bowl with the oranges. Stir. Set aside at room temperature until ready to serve.
Cook The Salmon
- Drizzle the olive oil evenly over the salmon. Roast the salmon in the preheated oven until the salmon reaches the desired level of doneness. Medium-rare is about 20-25 minutes. Test using a fork to see if the salmon is just beginning to flake.
- Transfer the salmon to a platter.
- Spoon the relish over the salmon.
- Serve hot or at room temperature.
Gwen Wolken says
I love this for company!