A tender and flaky Citrus-Marinated Baked Salmon recipe, infused with a lime and lemon Marinade enriched with fresh spices is an excellent proposal to bring light and tasty dish to your table.
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Salmon is a tasty and versatile fish that gives me such satisfaction to prepare at home because it seems to me to be restaurant style.
Apparently salmon seems a difficult fish to cook. More than once, time ago, it happens to me that, even following the showed cooking times, the salmon fillet was dry and stringy.
Why is the marinade so relevant?
Over time I learned and began to appreciate the power and fine-tuning of a good marinade. The marinade is, in my opinion, the real secret to giving flavor to your salmon and making sure that its meat remains tender and juicy.
The citrus marinade I’ve used for this recipe, in my opinion, is absolutely incredible. It is at the same time light and dietetic, suitable for those like me who are on a diet in view of the swimwear test, but at the same time, it adds a full and satisfying flavor.
Lemon and lime together bringing the salmon fillet into the perfect balance between citrus fruit and the sweetness of fish.
Moreover, the longer the marinade lasts, the more the fish acquires the intense aromas of citrus fruits and spices.
So don’t be afraid to leave the soaked fish in the citrus marinade even longer than the time I tell you.
You will see that the meat of the fish slowly cooks with the citrus acids and changes color. Furthermore, the smell of the fish will leave room for the flavor of lemons and lime.
How to cook Citrus marinated Salmon
Since I’ma big fan of oven-baking, today is “baked salmon“. Then, after the marinating time, I simply put the fish in the oven.
If instead, you prefer the stirfried mode, you can easily make the recipe, using the same directions. Grease a grill pan with oil, heat it, then place the filleted salmon starting from the skin side. Let cook for about 10 minutes on each side, brushing the surface occasionally with a little marinade.
- 600 g salmon fillet
- 1 shallot
- 1 clove of garlic
- ginger zest
- 2 sage leaves
- 1 sprig of thyme
- 2 fresh mint leaves
- arugula salad
First, let’s make the Marinade
Squeeze lemon and lime and pour the juice into a pan with high sides which may contain the salmon fillet.
Add 2 tablespoons of oil, salt, a pinch of pink pepper to the juice.
Grate the ginger (1tbsp approx) and at last add the finely chopped fresh spices. Mix everything with a fork or a whisk.
Second, let's make salmon fillet
Clean the salmon and remove any residual thorns, then soak into the marinade on the meat side.
Leave to marinate for 30 minutes (in this way the citrus acid penetrates the meat and the maceration process begin).
Turn the salmon over to the side of the skin and let it marinate for another 20 minutes.
In the meantime, heat the oven to 170 ° static.
Place the salmon fillet face up in an oven dish and emulsify with the remaining marinade sauce. Add chopped shallot and garlic.
Season with salt and pepper, and if desired, add a spoonful of oil to the surface.
Bake for 25 minutes including the last 5 minutes on the grill mode to create a crispy crust.
You can serve your fillet accompanied by a fresh arugula salad!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 661Total Fat: 39gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 189mgSodium: 555mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 67g
I hope you instantly will fall in love with this recipe as I did.
I hope you’ve loved this recipe as much as I do!