Best 11 Citrus Infused Salmon With A Citrus Pepper Crust Recipes

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Indulge your taste buds with our delectable Citrus-Infused Salmon with a Citrus-Pepper Crust, a culinary masterpiece that combines the vibrant flavors of citrus with the delicate richness of salmon. This exquisite dish tantalizes the senses with its aromatic blend of citrus zest, herbs, and spices, creating a symphony of flavors that dance on your palate. Accompanied by a refreshing Citrus-Infused Water and a zesty Citrus Salsa, this culinary journey promises an explosion of citrusy goodness in every bite. Get ready to embark on a culinary adventure that will leave you craving for more.

Here are our top 11 tried and tested recipes!

LEMON PEPPER SALMON



Lemon Pepper Salmon image

Perfect Lemon Pepper Salmon in foil is the best way to bake salmon in the oven. This easy recipe is FOOLPROOF, healthy, and ready in 30 minutes.

Provided by Erin Clarke / Well Plated

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 7

2 pound side of salmon (boneless (skin on or off, depending upon your preference) wild caught if possible)
10 sprigs of fresh thyme (optional, but delicious)
2 medium lemons (plus additional for serving)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (plus additional to taste)
finely chopped fresh herbs of choice ((I prefer parsley or basil))

Steps:

  • Remove the salmon from the refrigerator, and let stand at room temperature for 10 minutes while you prepare the other ingredients. Heat oven to 375 degrees F. Line a rimmed baking sheet large enough to hold your piece of salmon with a large piece of aluminum foil. If you prefer the salmon not to touch the foil, lay a sheet of parchment paper on top.
  • Lightly coat the foil with baking spay, then arrange 5 sprigs of the thyme down the middle. Cut one of the lemons into thin slices and arrange half of the slices down the middle too. Place the salmon on top.
  • Drizzle the salmon with the olive oil. Zest the second lemon over the salmon and sprinkle with the salt and pepper. Lay the remaining thyme and lemon slices on top of the salmon. Juice the zested lemon, then pour the juice over the top.
  • Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.
  • Bake the salmon for 18-21 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.
  • Remove the salmon from the oven, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon is slightly golden and the fish is cooked through completely. Watch the salmon closely as it broils to make sure it doesn't overcook. Remove the salmon from the oven. If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. Do not let it sit too long-salmon can progress from "not done" to "over done" very quickly. As soon as it flakes easily with a fork, it's ready.
  • To serve, cut the salmon into portions. Sprinkle with additional fresh herbs or top with an extra squeeze of lemon as desired.

Nutrition Facts : ServingSize 1 (of 6), about 6 ounces each, Calories 268 kcal, Carbohydrate 4 g, Protein 31 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 83 mg, Fiber 1 g, Sugar 1 g

CITRUS-MARINATED SALMON



Citrus-Marinated Salmon image

"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons olive oil
4 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
3 red onion rings
2 garlic cloves
1 fresh thyme sprig
1 bay leaf
2 teaspoons minced fresh gingerroot
1/8 teaspoon fennel seed
1/8 teaspoon coarsely ground pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

CITRUS GLAZED SALMON



Citrus Glazed Salmon image

Need a quick dinner recipe? Then bake these citrus glazed salmon served with sauce - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

2 medium limes
1 small orange
1/3 cup agave syrup
1 teaspoon salt
1 teaspoon pepper
4 cloves garlic, finely chopped
1 1/4 lb salmon fillet, cut into 4 pieces
2 tablespoons sliced green onions
1 lime slice, cut into 4 wedges
1 orange slice, cut into 4 wedges

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
  • On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.

Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g

LEMON & BLACK PEPPER CRUSTED SALMON



Lemon & black pepper crusted salmon image

This simple, speedy fish dish combines contrasting textures of succulent salmon fillets with a crunchy breadcrumb topping

Provided by Chelsie Collins

Categories     Dinner, Fish Course, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

500g baby new potatoes
zest ½ lemon , then cut into wedges
4 tbsp fresh white breadcrumbs
25g butter , melted, plus a knob for the potatoes
1 ½ tsp coarsely ground peppercorns
4 skinless salmon fillets
a few thyme sprigs , leaves only
cooked broccoli or spring greens , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
  • While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
  • When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.5 milligram of sodium

PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE



Pesto-crusted Salmon Fillet with Citrus-Soy Sauce image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 31

6 (6-ounce) salmon fillets, boneless and skinless
Salt and pepper
Olive oil
Pesto, recipe follows
1/2 to 3/4 cup very fine bread crumbs
1 teaspoon unsalted butter
2 oranges and 2 grapefruits, peeled and segmented
Citrus Soy Sauce, recipe follows
Steamed Spinach Leaves, recipe follows
2 tablespoons pine nuts
1/2 teaspoon chopped garlic
Salt and pepper, to taste
6 cups fresh basil, thoroughly washed and dried
1/2 cup olive oil
1/2 to 3/4 cup fresh bread crumbs
1 tablespoon olive oil
1/2 cup ginger, peeled and thinly sliced
1/4 cup shallots, peeled and thinly sliced
1/8 cup garlic, peeled and sliced
1 cup dry white wine
1/8 cup champagne vinegar
2 tablespoons soy sauce
1 1/2 tablespoons fish sauce
1 cups grapefruit juice
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1 1/2 cups chicken stock, reduced to 1/2 cup
1 cup olive oil
2 pounds loose spinach leaves
2 large baking potatoes, like russets
Clarified Butter

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
  • Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
  • To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
  • In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
  • In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
  • Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
  • Preheat oven at 350 degrees.
  • Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.

CITRUS INFUSED SALMON WITH A CITRUS PEPPER CRUST.



Citrus Infused Salmon With a Citrus Pepper Crust. image

We love to soak all our seafood in citrus marinades, but this combo of marinade and dry rub was a special treat! We used our indoor Foreman "infusion" grill, that unfortunately is no longer made but I'm sure any grilling application would produce similar delicious results.

Provided by free-free

Categories     Very Low Carbs

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 -4 salmon fillets (8 oz per person is plenty)
1 cup orange juice
1 -2 lemon, juice and zest of (be sure to set some zest aside for dry rub as well.)
1/4 cup olive oil
lemon pepper ("Dash" makes a great product)
lime pepper
fresh coarse ground black pepper (black, white and pink)
chopped garlic

Steps:

  • This is not chemistry -- all ingredients can be adjusted to personal preference.
  • Generously sprinkle filets with various peppers and rub in, massaging gently.
  • Soak in marinaded with rubbed side up for approximately 1/2 hour.
  • Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.
  • This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!

Nutrition Facts : Calories 703.6, Fat 41.3, SaturatedFat 6.3, Cholesterol 146.3, Sodium 240.5, Carbohydrate 14.6, Fiber 0.3, Sugar 11, Protein 66.1

TRIPLE CITRUS GLAZED GRILLED SALMON



Triple Citrus Glazed Grilled Salmon image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper

Steps:

  • Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
  • Salmon:
  • Heat a grill to medium-high heat.
  • Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

MARINATED SALMON SEARED IN A PEPPER CRUST



Marinated Salmon Seared in a Pepper Crust image

This may seem like alot of pepper, but it is not only edible, but delicious. In fact, sometimes I add even more. We love our salmon here in the Pacific NW and this is one of our favorites.

Provided by lazyme

Categories     High Protein

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons soy sauce
1 garlic clove, pressed
2 teaspoons fresh lemon juice
1 teaspoon sugar
3/4 lb salmon fillet
4 teaspoons pepper
2 tablespoons olive oil

Steps:

  • In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.
  • Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly.
  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
  • Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

Nutrition Facts : Calories 369.7, Fat 21.2, SaturatedFat 3.3, Cholesterol 78.4, Sodium 1134.9, Carbohydrate 6.9, Fiber 1.4, Sugar 2.6, Protein 37.4

GRILLED CITRUS SALMON



Grilled Citrus Salmon image

This is a great recipe for summer entertaining. The orange and lemon add a bright burst of fresh citrus flavor. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup canola oil
1 medium onion, diced
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 garlic clove, minced
2 salmon fillets (about 1-1/2 pounds each)
orange or lemon slices, optional

Steps:

  • Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

Nutrition Facts : Calories 530 calories, Fat 40g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 115mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

MARINATED SALMON SEARED IN A PEPPER CRUST



Marinated Salmon Seared in a Pepper Crust image

Categories     Fish     Herb     Sauté     Quick & Easy     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 7

2 tablespoons soy sauce
1 garlic clove, pressed in a garlic press or minced and mashed to a paste
2 teaspoons fresh lemon juice
1 teaspoon sugar
3/4 pound center-cut salmon fillet, skinned and halved
4 teaspoons coarsely ground black pepper
2 tablespoons olive oil

Steps:

  • In a sealable plastic bag combine well the soy sauce, the garlic, the lemon juice, and the sugar, add the salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes. Remove the salmon from the bag, discarding the marinade, pat it dry, and press 2 teaspoons of the pepper onto each piece of salmon, coating it thoroughly. In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the salmon for 2 minutes on each side, or until it just flakes.
  • Transfer the salmon with a slotted spatula to paper towels and let it drain for 30 seconds.

CITRUS BAKED FISH



Citrus Baked Fish image

Salmon works best in this citrus-flavored dish.

Provided by Country Boy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 10

cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
  • Place salmon fillets in the baking dish.
  • Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
  • Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g

Tips:

  • Choosing the Right Salmon: Opt for fresh, high-quality salmon fillets with vibrant color and a firm texture. Ensure the fish has no off-odors.
  • Preparing the Citrus Infusion: Use a variety of citrus fruits, such as oranges, lemons, and limes, to create a flavorful infusion. Zest and juice the citrus fruits to extract their aromatic oils and tangy flavors.
  • Creating the Citrus-Pepper Crust: Combine bread crumbs, grated Parmesan cheese, chopped fresh herbs, and a blend of citrus zests and peppercorns. This crust adds a crispy texture and enhances the citrusy notes of the salmon.
  • Cooking the Salmon: Sear the salmon fillets in a pan with olive oil until golden brown on both sides. Transfer them to a baking dish and finish cooking in the oven. This method ensures a crispy exterior and tender, flaky interior.
  • Serving Suggestions: Pair the citrus-infused salmon with roasted vegetables, such as asparagus, broccoli, or zucchini, for a healthy and flavorful meal. You can also serve it with a side of rice or quinoa for a complete dish.

Conclusion:

This citrus-infused salmon with a citrus-pepper crust is a delightful dish that bursts with vibrant citrus flavors and a hint of spice. The infusion of citrus fruits tenderizes the salmon while imparting a refreshing tang. The crispy crust adds a delightful textural contrast and enhances the overall flavor profile. Whether you're hosting a special occasion dinner or simply looking for a delicious and healthy weeknight meal, this recipe is sure to impress. So, gather your ingredients, fire up your oven, and get ready to enjoy a culinary masterpiece!

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