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Using a medley of lemons, blood oranges, and common oranges, this baked easy citrus salmon comes together in under 30 minutes from start to finish for a bright, light, and low-carb meal! And, oh, it looks fancy enough to impress just about anyone.
From grilling to pan-seared, I adore salmon. It's versatile, healthy, and meaty enough that it holds up to great recipes without needing to be gentle or mild.
However, this baked citrus salmon recipe is about as basic as it gets with no marinade, no fancy equipment (just a baking sheet), and the citrus you have needing to be used up, making it the perfect beginner salmon recipe when you want to learn just how to cook salmon in the oven.
Or one, when you want to impress the guests without really making a mess in the kitchen
Works every time.
What you need
This oven-baked salmon recipe doesn't call for much. You only need 1 whole side of salmon, 2 to 4 lbs, or 4 to 6 individual salmon fillets, GirlCarnivore OverEasy everything blend, (or another zesty fresh herbaceous spice blend, but I had to try), and a variety of citrus to slice over top.
For aesthetics, that WOW factor, I like to mix three colors of citrus for this recipe, lemons, blood oranges, and common oranges, however, if you only had lemons or oranges, this recipe is still awesome. Tangerines, naval, Cara Cara, and Valencia oranges also work great for this recipe.
How to Make Oven Baked Salmon
This recipe is SO easy but looks like a 5-star dinner! All you need to do is portion your salmon fillet into even helpings.
GirlCarnivore Pro Tip: To make even portions, trim the edges from either side, head edge to tail fin edge, creating a smooth even line. Starting from the widest part, cut even portions based on weight, not width. The further back you get, the thinner the meat is and equal weight will help with even cook time.
From there you slice the lemons and oranges and arrange them on a well-used baking sheet. Nestle the salmon portions, skin side down on the bed of citrus.
Sprinkle with salt and spice mix before layering a few more fresh slices over top. Then bake the salmon until it reaches 145°F, and flakes easily with a fork, in the preheated oven, about 15 to 18 minutes.
That's it. From there you serve it alongside whatever strikes your fancy and fits your dietary goals or needs.
It couldn't get much more simple. Well sure you could skip the fruit…. but at least that makes this recipe pop!
When finished, garnish the salmon with finely minced parsley and thin-sliced peppers to add another layer of vibrant flavors and texture.
What to serve with citrus salmon
This recipe pairs well with a variety of side dishes. Try roasted asparagus, blanched green beans, a hearty salad, quinoa, or tabouli. The fresh herbs pick up and compliment the bright citrus flavors of the fish while keeping the meal light.
Store leftovers in an airtight container, discarding the lemons that the salmon sat atop while baking, in the fridge for up to 3 days. Eat leftovers cold over a salad, flaked into your morning eggs, or on a bagel, or reheat in the microwave in quick bursts until heated through for a repeat dinner.
Want more salmon recipe inspiration? Try some of my favorites
If you've tried this easy salmon recipe or any other on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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Easy Baked Citrus Salmon
This salmon recipe is one of my favorites, with slices of lemons and a variety of oranges its bright and light but is incredibly easy with a quick oven bake. A perfect 30-minute impressive meal!
Course: Main Course
Cuisine: American, Whole 30
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Prep the Salmon
Preheat the oven to 350°F.
Line a baking sheet with foil or, grease with oil, rubbing all over to prevent sticking.
Trim and cut the salmon into about 6 even portions.
Slice the citrus into ¼″ slices and remove any seeds.
Arrange half of the citrus slices on the baking sheet.
Nestle the salmon, skin side down over the fruit slices.
Sprinkle with salt and the Over Easy blend.
Top with one or two additional slices of citrus on each fillet.
Remove the salmon from the oven and allow it to rest 3 minutes before serving.
Top with fresh slices of sweet peppers, parsley, cracked black pepper, and thinly shaved scallions.
As an additional layer of flavor, consider spreading 1 to 2 tbsp of mayo over the salmon before seasoning. If you aren't counting carbs, add panko or breadcrumbs too.
Easy Baked Citrus Salmon
Amount Per Serving (1 g)
Calories from Fat 90
% Daily Value*
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Vitamin A 628IU13%
Vitamin C 62mg75%
* Percent Daily Values are based on a 2000 calorie diet.
Title: Baked Citrus Salmon
Sourced From: girlcarnivore.com/baked-citrus-salmon/
Published Date: 07/11/21
Add 1-¼ teaspoon of active dry yeast to a large bowl then add ½ teaspoons of sugar because that's what causes the yeast to get excited and start working.
Add 1 cup of water to the bowl that has been warmed to about 110°F.
Note: Filtered or spring water will taste best if you have it.
Stir things around with a spoon or whisk to dissolve the yeast then set a timer for 10 minutes.
During this time the yeast will get to work and you'll after about 8 minutes you'll see bubbles start to rise to the surface letting you know that it's almost time to move on.
Stir in 1 teaspoon of sea salt and 1 tablespoon of extra virgin olive oil to the yeast mixture then add 2-¼ cups of the bread flour.
I use a wooden spoon or rubber spatula to combine everything and once it starts looking like dough, flour the work surface and your hands and it's time to start kneading it.
I wear an Apple Watch and when I started kneading, it beeped and said, “it looks like you've started an elliptical workout, would you like me to record this workout” or something like that.
If you give me a choice to workout at the gym or workout by making dough, I'll choose the latter thank you very much!
Now, I must say that you can definitely do this in the mixer but I like to do it by hand. There's something very cathartic about kneading dough and I find it relaxing even if my watch does consider it a workout!
Here's how I knead and you may have your own method. You can also find dozens of methods online if you want to look it up.
I place the heels of my palms on the dough with my fingers facing slightly upwards and roll or push the dough forward about 10-12 inches. I then pick up the dough and move it back to the starting point and do that same maneuver again.
I then turn the dough ¼ turn as I'm moving it back to the starting point and do that same roll/push maneuver 2 more times.
I do this over and over for about 8-10 minutes until the dough starts feeling very elastic.
I have found that the faster I knead, the less it sticks to my hands and the work surface.
Add flour if necessary to keep the dough from sticking too much but you don't want to add much.. just a small amount.
The dough should be just a tad sticky for it to turn into a good pizza.
Form the finished dough into a ball then lightly flour it on all sides.
Place it back into the bowl and cover with plastic wrap. Place it in a warm place such as on top of the fridge or in the garage so it can rise for 1 hour.
During this time the dough will double in size.
After the hour is up, you will see that it has gotten at least twice as big as it was.
Remove the plastic wrap and punch it down with your fist.
Remove the ball from the bowl and lay it on the work surface. Use a knife to separate it into 2 equal pieces.
Place each of those 2 pieces into a large gallon-sized zip top bag and place into the fridge for at least 3 hours. I have had the best luck with dough that has been in the fridge for 12+ hours.
It continues to rise while it's in the fridge and this is known as the “cool rise”.
Leave in the fridge until you are ready to start making your pizzas.
I have read a LOT of pizza dough recipes and almost every one of them says to let your dough come to room temperature before stretching it.
This recipe proves that it is best to stretch the dough while it is still cold. Your hands will warm it up as you stretch it and if you're careful, you'll be able to do a 16″ diameter pizza with each of these balls that is very thin like the New York style. You can also stretch it less if you like a more traditional pizza.
To stretch the dough, hold it on the sides sort of like you'd hold the steering wheel of your car with your hands only a few inches from each other.
Let the weight of the dough stretch itself as you move your hands around the circle.
The more the dough is stretched the faster the process goes.
If it feels like it's going to tear, just rest it across your arm for a few seconds before continuing on.
When it's about the right size, lay it on the floured pizza peel and shape it into a circle.
I love to make barbecue pizza which just means that I use barbecue sauce instead of pizza sauce and I use some leftover smoked meat such as pulled pork or pulled beef.
The other toppings can be whatever you like such as mozzarella cheese, cheddar, jalapeños, onions, etc.
Here's a typical layering:
- barbecue sauce
- fresh mozzarella
- More mozzarella
- shredded cheddar
Here's one I made recently.. I like to load 'em up!
If you're using a home oven, make sure your top oven rack is about 9-10 inches from the top of the oven. Place a pizza stone onto that rack and turn the oven on to 500°F.
Let it preheat for about 30 minutes then right before you are ready to cook your pizza, turn it to broil.
It will stay on broil throughout the cooking process.
At this point the pizza stone is around 500°F due to the preheat and this is to brown and crisp the bottom of the crust.
The ambient temperature in the oven is 500°F with direct heat from the heating elements at the top of the oven for browning the top of the crust and melting the cheese from the top down.
These 2 heat sources will do a great job of cooking your pizza perfectly in about 8-12 minutes but ultimately, you'll need to keep an eye on the pizza and when it's the right color, the bottom is crisp and brown, and the cheese is melted, the pizza is ready to remove and slice.
I have a Camp Chef pizza oven that runs on propane and it's a joy to use. The home oven works well but the pizza oven is designed for pizza and if you love pizza, it's a great investment without spending a whole heckuva lot.
Light the pizza oven about 20 minutes before you're ready to bake your pizza.
The Camp Chef pizza oven that I use has a single burner and I have found that I can set it to just below medium to maintain a steady 550°F.
I also use an infrared thermometer to test the temperature of the stone but this is completely optional. If you preheat the oven for around 20 minutes, the stone will be about the same temperature as the ambient temperature.
Here you can see the VersaTop burner on the bottom and the pizza oven that sits on top of that burner. The VersaTop is purchased separately and includes a flat top griddle.
You can then purchase accessories that can be used with the VersaTop including a barbecue box and the artisan pizza oven that I use.
The VersaTop uses 1 lb propane bottles but you can get a hose that converts it to use a larger 20 lb bottle.
Here's what you'll need to get started:
VersaTop Burner with Griddle Model FTG250
Pizza Oven Accessory Model PZ30
At this temperature, you can expect the pizza to get done in about 12 minutes but this will vary depending on your dough, amount of toppings, wind, etc.
Don't leave the pizza unattended and you'll be fine. Watch the pizza and when it's the right color, the bottom is brown and crisp and the cheese is bubbling, you can rest assured that it's about as perfect as can be.
Using a pizza peel get easier with practice but I can tell you that I've used one quite a bit and I'm still not very good at it.
Make sure you flour your pizza peel really good before you place the dough on it.
When you ready to move the crust from the peel to the oven, hold it at about a 30 degree angle with the leading edge of the peel touching the pizza stone in the location where you want the back side of the pizza to be.
Give it a couple of good forward then back flicks and once the dough touches the pizza stone, you'll be able to slide the pizza peel out from under the dough completely.
I have found that I do a better job of not losing all of my ingredients if I press them down a little bit first and make sure they are well seated and ready for some forward/back movement. That may not be kosher but it's what I still have to do to make it happen. One of these days I'll be a pro but until then, I do what I have to do and so should you.
Using a pizza pan is a viable option for sure.. in fact, I have a whole box of the disposable kind that I purchased when I first started making pizza and they kept me sane when I just couldn't seem to get the pizza peel to work properly.
Your crust won't get quite as crispy that way but it's still crispy, still delicious and it's okay if that's what you need to do to make it happen.
Sometimes if we have a pizza party, I'll give everyone a pan and let them stretch and build their own pizza on that instead of using the pizza peel. It speeds things up and everyone is happy.
Absolutely and I have that planned.. be watching for that very soon! In fact, I'll send out an email to everyone on my newsletter list once that is available. Subscribe here to make sure you get that email as well as receive my new recipes just as soon as they get published.
By: Jeff Phillips
Title: The Best Pizza Dough Recipe
Sourced From: www.smoking-meat.com/best-pizza-dough-recipe
Published Date: 09/30/21
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Title: Basehor Bombs
Sourced From: eggheadforum.com/discussion/1228732/basehor-bombs
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pumpkinata – happy autumn
swapped in pumpkin ale for water and added some pumpkin pie
spice to a base farinata di ceci, following the initial bake I removed it to a
grid for the addition of goat cheese, fresh rosemary and pineapple head/butter
roasted pumpkin then a final bake.
pumpkin Sam & some salted peanuts, another great combination.
Title: pumpkinata – happy autumn
Sourced From: eggheadforum.com/discussion/1228773/pumpkinata-happy-autumn
Published Date: 09/26/21
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