Best 2 Ginger Chili Citrus Salmon Recipes

**Ginger-Chili Citrus Salmon: A Culinary Journey of Flavors**

Indulge in a tantalizing culinary experience with our irresistible Ginger-Chili Citrus Salmon recipe. This dish takes you on a delightful journey of bold flavors, where the zest of citrus, the warmth of ginger, and the subtle heat of chili come together in perfect harmony. Our salmon is carefully marinated in a vibrant blend of these aromatic ingredients, resulting in a succulent and flaky fish that will tantalize your taste buds. Served alongside a medley of roasted vegetables and a refreshing citrus salsa, this dish promises a symphony of flavors that will leave you wanting more.

**Additional Featured Recipes:**

- **Honey-Glazed Carrots:** Elevate your meal with these sweet and savory carrots, glazed in a luscious honey sauce that caramelizes to perfection.

- **Roasted Brussels Sprouts:** Experience the delightful crunch of roasted Brussels sprouts, tossed in a tangy balsamic vinaigrette and sprinkled with toasted walnuts.

- **Citrus Salsa:** Awaken your palate with this vibrant salsa, featuring a refreshing blend of citrus fruits, red onion, cilantro, and a hint of jalapeño.

- **Steamed Jasmine Rice:** Complement your salmon with a side of fluffy steamed jasmine rice, providing a delicate and fragrant base for the bold flavors of the dish.

Here are our top 2 tried and tested recipes!

SALMON WITH CITRUS-CHILE SAUCE

Salmon With Citrus-Chile Sauce image

The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.

Provided by Chris Morocco

Categories Bon Appétit Dinner Fish Salmon Pescatarian Jalapeño Honey Garlic Broccoli Citrus Grapefruit Endive Soy Free Dairy Free Tree Nut Free Wheat/Gluten-Free Peanut Free

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 jalapeños, seeds removed (leave some seeds in if you like more heat)
2 garlic cloves
Kosher salt
Zest of ½ grapefruit
2 tsp. honey
6 Tbsp. extra-virgin olive oil, divided
2 bunches broccolini, cut into 2" pieces
4 (5-6-oz.) skin-on, boneless salmon fillets
2 Belgian endive, leaves separated, cut into large pieces
¼ cup fresh grapefruit juice
3 Tbsp. unseasoned rice vinegar
Toasted sesame seeds (for serving)

Steps:

Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

GINGER-DILL SALMON

Ginger-Dill Salmon image

Salmon, gently roasted to a buttery medium-rare, stars in this make-ahead-friendly dish. Fruity citrus and dill join spicy radishes and ginger, and the result is a refreshing, jostling mix of juicy, crunchy, creamy, spicy and sweet. Both the salad and the salmon can be made two days ahead, and everything is good at room temperature or cold. To embellish further, consider baby greens, thinly sliced cucumbers or fennel, roasted beets, soba noodles, tostadas, furikake or chile oil.

Provided by Ali Slagle

Categories dinner, weekday, salads and dressings, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 (1 1/2-pound) salmon fillet, skin-on or skinless
Kosher salt and black pepper
6 tablespoons finely chopped dill
1 (2-inch) piece ginger, scrubbed and finely grated (no need to peel)
2 tablespoons extra-virgin olive oil, plus more for serving
1 grapefruit
2 oranges
6 small radishes, cut into thin wedges
1 avocado
Flaky sea salt, for finishing (optional)

Steps:

Heat oven to 325 degrees. Line a sheet pan with parchment paper. Pat the salmon dry, then place on the tray skin-side down (if there is skin) and season with salt and pepper.
In a medium bowl, stir together the dill, ginger and olive oil until combined. Season with salt and pepper. Spread half of the dill-ginger mixture over the top of the salmon. (Reserve the remaining dill-ginger mixture.) Bake until cooked through, 15 to 20 minutes. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part is 120 degrees.)
As the salmon cooks, cut off the top and bottom of the grapefruit and set the grapefruit down on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the remaining dill-ginger mixture to get out any juice. Cut the fruit in half from top to bottom, then slice into 1/4-inch-thick half-moons and remove the seeds. If your pieces are especially large, halve them again. Transfer the fruit and any juice on the cutting board to the bowl. Repeat with the oranges. Add the radishes, season generously with salt, and stir gently to combine.
Break the salmon into large pieces, and divide across plates with the citrus salad. Peel and pit the avocado, then quarter lengthwise and add to plates. Season with salt. Spoon the juices from the bowl over top, and season with black pepper, another drizzle of olive oil, and flaky sea salt, if using.

Tips:

Mise en place: Before you start cooking, make sure all your ingredients are prepped and measured. This will make the cooking process go much smoother.
Choose the right salmon: Look for wild-caught salmon that is fresh or frozen. Avoid farmed salmon, as it is often lower in quality.
Cook the salmon to the right temperature: Salmon is best cooked to medium-rare or medium, with an internal temperature of 125-130°F (52-54°C). Overcooking will make the salmon dry and tough.
Use a good quality ginger-chili-citrus marinade: The marinade is what gives the salmon its flavor, so make sure you use a good quality one. Look for a marinade that contains fresh ginger, garlic, citrus juice, and chili peppers.
Let the salmon marinate for at least 30 minutes: The longer the salmon marinates, the more flavorful it will be. If you don't have time to marinate the salmon for 30 minutes, you can still cook it, but it won't be as flavorful.
Cook the salmon over medium heat: Cooking the salmon over medium heat will help to prevent it from burning or drying out.
Serve the salmon immediately: Salmon is best served immediately after it is cooked. If you need to store the salmon, let it cool completely before refrigerating it. It will keep in the refrigerator for up to 3 days.

Conclusion:

Ginger-chili-citrus salmon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade gives the salmon a flavorful and zesty flavor, and the cooking method ensures that the salmon is cooked to perfection. Serve the salmon with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.