Light but filling citrus honey salmon
Spring is finally peaking through, and with it comes the urge to eat fresh and lighter meals. If citrus and honey remind you of spring and summer, then you’re in the right place! This salmon recipe is one of my favorites when I’m craving something filling yet light and fresh!
Citrus, honey, salmon, fresh herbs, and potatoes… Sounds amazing right!? That’s because it is! It’s slightly sweet, tangy, and has a bit of spice. This citrus and honey salmon potato bake recipe is fantastic for anyone that’s pressed for time or simply doesn’t prefer to be in the kitchen for hours. You can quickly prep this dish, then pop it into the oven and forget about it till it’s ready. When it’s ready, it looks like you’ve been in the kitchen all day, but SHHH no one has to know that you weren’t!
How to make it your own
This dish is super versatile. If you don’t have all of the ingredients use what you have. I love the natural sweetness the clementines provide this dish with. However, if you don’t have any use an orange or lemon. You may want to add a tad more honey if using a lemon. The important part is to add some citrus.
Don’t have shallots, no problem use onions. Don’t have dill, use some green onion/ scallions. I truly believe in making due with what you have, and this dish is perfect for substitutions. The same goes for the potatoes, if you prefer sweet potatoes use that. Or use only regular potatoes if that’s what you prefer. The possibilities are endless.
I used a mild red chili pepper. It gives me the right amount of heat for my taste palate. But again substitute to your liking. Use a sweet pepper if you prefer no spice, or hot chili pepper if you want more heat.
Helpful tricks
- Marinate for at least 30 minutes, but longer if you’re able to.
- If pressed for time, I like to prep this meal then instead of placing it in the oven straight away, cover it with saran wrap and place it in the fridge until it’s time to cook. This works perfectly if made in the morning or the night before, then pop it into the oven 30 minutes before dinner time.
- If you prefer a bit of charr on your salmon, which I highly recommend, bake for about 25-27 minutes. Then finish off in the broiler/oven grill for 3-5 minutes (monitor carefully). The honey charrs slightly and completely elevates the dish.
- When using a fan oven, remember to adjust to a lower temperature.
- If you’re using Salmon pieces VS a thick salmon fillet, you may want to adjust the cooking time. I.E the thicker the piece of fish the longer it needs to cook.
- Drizzle with some olive oil once served.
Marinate the salmon for at least 30 minutes, longer if possible. This gives the flavors time to fully combine.
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Citrus and honey salmon with roasted potatoes
Equipment
- baking pan
- pot for boiling
Ingredients
- 700 GRAMS Salmon fillet (Salmon pieces work well too)
- 3 Clementines (Juice of 2, 1 sliced for roasting)
- 3-5 Garlic cloves (3 minced, 2 whole for roasting)
- 2 Red chilis (1 minced, 1 sliced for roasting)
- 1 TBSP Honey
- 1½ TBSP Olive oil (extra for garnish)
- 1 TBSP Light soy sauce
- 1 TSP Chopped dill (Extra for garnish)
- 2 Red onions (sliced in rounds) Any onions work well
- 2 Shallots (½ minced, rest sliced in rounds)
- 3 Sweet Potatoes (peeled & cut in rounds)
- 3 Potatoes (Peeled & cut in rounds)
Instructions
- Prepare the marinade by mixing together the following in a bowl: Juice of 2 clementines, honey, 3 minced garlic cloves, 1 minced red chili pepper, soy sauce, olive oil, chopped dill, ½ minced shallot.
- Prepare the fish. Check for any bones and remove them. Remove the salmon skin. Feel free to bake the skin separately for crispy salmon skin if desired.
- Place the fish in the marinade and marinate for at least 30 mins, 1 hour if time allows for it.
- Meanwhile, prep the potatoes. Par-cook the potatoes in salted boiling water until just tender. about 8 minutes. Drain and set aside. DO Not overcook, they will finish cooking in the oven.
- Preheat oven to 190c or 375f
- Arrange the potatoes on the baking pan by alternating the potato rounds with the red onion and shallot rounds. Season with salt and pepper, and a couple of teaspoons of the marinade mixture.
- Place the salmon on top of the potato/onion array. Drizzle the leftover marinade all over the pan. Place the whole garlic, clementine halves, and red chili in the pan. Drizzle the pan with some olive oil, Salt and pepper to your liking.
- Place the baking pan in the middle rack. Bake for 30-35 minutes. If you like a bit of charr, bake for 30 minutes and broil for 3 minutes on high.
- Remove from the oven. Garnish with some dill and the roasted clementine...AND DONE
Notes
- Marinate for at least 30 minutes, but longer if you're able to.
- If pressed for time, I like to prep this meal then instead of placing it in the oven straight away, cover it with saran wrap and place it in the fridge until it's time to cook. This works perfectly if made in the morning or the night before, then pop it into the oven 30 minutes before dinner time.
- If you prefer a bit of charr on your salmon, which I highly recommend, bake for about 27-30 minutes. Then finish off in the broiler/oven grill for 3-5 minutes (monitor carefully). The honey charrs slightly and completely elevates the dish.
- When using a fan oven, remember to adjust to a lower temperature.
- If you're using Salmon pieces VS a thick salmon fillet, you may want to adjust the cooking time. I.E the thicker the piece of fish the longer it needs to cook.