Grilled Salmon With Citrus Salsa Recipes

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GRILLED CITRUS SALMON & ASPARAGUS RECIPE BY TASTY



Grilled Citrus Salmon & Asparagus Recipe by Tasty image

Here's what you need: salmon fillets, olive oil, salt, pepper, lemon, lemons, garlic, fresh rosemary, fresh thyme, asparagus, fresh parsley

Provided by Claire Nolan

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

2 salmon fillets
¼ cup olive oil
salt, to taste
pepper, to taste
1 lemon, juiced
2 lemons, sliced
2 cloves garlic, minced
3 sprigs fresh rosemary
1 sprig fresh thyme
1 lb asparagus
fresh parsley, to garnish

Steps:

  • In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
  • Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
  • Preheat only half of the grill to medium-high heat for indirect grilling.
  • Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
  • Bend each piece of asparagus until the woody end snaps off and discard it.
  • Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
  • Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
  • Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
  • Sprinkle with parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 28 grams, Fat 44 grams, Fiber 10 grams, Protein 32 grams, Sugar 7 grams

CITRUS SALMON FILLETS WITH SALSA



Citrus Salmon Fillets with Salsa image

Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and chopped
1/2 cup cubed fresh pineapple
1/4 cup minced fresh basil
1/4 cup lime juice
2 shallots, chopped
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest

Steps:

  • For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.

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.

GRILLED SALMON WITH CITRUS SAUCE



Grilled Salmon with Citrus Sauce image

This dish sizzles with flavor long after summer is over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 30m

Number Of Ingredients 5

4 skinless salmon fillets, (6 ounces each)
1 teaspoon olive oil
1/2 teaspoon ground coriander
Coarse salt and ground pepper.
Citrus Sauce

Steps:

  • Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
  • Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.

Nutrition Facts : Calories 342 g, Fat 19 g, Protein 34 g

SALMON WITH FRUIT SALSA



Salmon with Fruit Salsa image

Baked salmon and fruit salsa with a spicy kick. Serve over rice.

Provided by Tawnea

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Steak Recipes

Time 55m

Yield 4

Number Of Ingredients 14

1 pound salmon steaks
1 lemon, juiced
1 tablespoon chopped fresh rosemary
salt and pepper to taste
1 lemon, sliced
⅓ cup water
¼ cup diced fresh pineapple
¼ cup minced onion
3 cloves garlic, minced
2 fresh jalapeno peppers, diced
1 tomato, diced
½ cup pineapple juice
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
  • Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
  • In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g

CITRUS-GLAZED GRILLED SALMON



Citrus-Glazed Grilled Salmon image

It's not just for toast. Tangy marmalade, blended with a little lemon juice and basil, makes a wonderful glaze for grilled fish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 7

1/4 cup orange marmalade
1 tablespoon lemon juice
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
4 (6-oz.) salmon fillets
Nonstick cooking spray
1/2 teaspoon garlic-pepper blend
1/4 teaspoon salt

Steps:

  • Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
  • When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.

Nutrition Facts : Calories 250, Carbohydrate 4 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 0 g, Protein 36 g, SaturatedFat 3 g, ServingSize 1/4 of Recipe, Sodium 250 mg, Sugar 2 g

GRILLED SALMON WITH CITRUS SALSA VERDE



Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
  • For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
  • Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

GRILLED SALMON WITH TANGY CITRUS SALSA



Grilled Salmon With Tangy Citrus Salsa image

Make and share this Grilled Salmon With Tangy Citrus Salsa recipe from Food.com.

Provided by PaulaG

Categories     Spicy

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 navel orange, peeled, segmented
2 lemons, peeled, segmented
2 teaspoons seeded serrano chilies, minced
3/4 cup canned tomatillo, diced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
1/2 teaspoon sugar
1 teaspoon fresh oregano or 1 teaspoon basil, inced
salt and pepper
2 1/2 lbs fresh salmon fillets, skinless
2 tablespoons vegetable oil
2 tablespoons lemon juice
salt and pepper

Steps:

  • Roughly chop the orange and lemon segments, retaining all of the juice that accumulates while peeling and chopping.
  • Combine the citrus fruit and juice with remaining salsa ingredients and toss adjusting salt and pepper to taste; refrigerate until serving time.
  • For the salmon, combine the oil, lemon juice, salt and pepper in a large bowl.
  • Brush the fish with the oil mixture, broil or grill over medium-high heat, turning once, until fish flakes easily, approximately 8 minutes.
  • Serve salmon topped with salsa.

GRILLED SALMON WITH CORN SALSA



Grilled Salmon with Corn Salsa image

Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 10

1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 tablespoon honey
1 medium Italian plum tomato, chopped
1/4 cup chopped green onions
1 jalapeño chile, seeded, chopped
1 (11-oz.) can whole kernel corn, red and green peppers, drained
2 lb. salmon fillets, cut into 6 pieces
2 teaspoons olive oil
1 teaspoon seasoned salt

Steps:

  • Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
  • Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 440 mg, Sugar 4 g

GRILLED SALMON WITH CITRUS SALSA AND BABY GREENS



Grilled Salmon with Citrus Salsa and Baby Greens image

Salmon fillets are grilled to perfect doneness, then arranged on top of a baby lettuce and fennel salad, and topped with a freshly-made orange and basil salsa.

Provided by Allrecipes Member

Time 35m

Yield 4

Number Of Ingredients 12

2 medium (blank)s oranges, peeled, cored and chopped
¼ cup finely chopped red onion
5 leaf (blank)s basil leaves, thinly sliced
1 teaspoon extra-virgin olive oil
1 pinch Salt and freshly ground black pepper
2 tablespoons fresh orange juice
1 teaspoon seasoned rice-wine vinegar
1 teaspoon Dijon-style mustard
3 tablespoons extra-virgin olive oil
4 (5 ounce) salmon fillets
1 (5 ounce) package Dole® Sweet Baby Lettuces or other DOLE® salad variety
½ bulb fennel, thinly sliced

Steps:

  • Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
  • Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
  • Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 5.9 g, Cholesterol 69.8 mg, Fat 25.1 g, Fiber 1.9 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 139.5 mg, Sugar 1.1 g

GRILLED SALMON WITH CITRUS VINAIGRETTE



Grilled Salmon With Citrus Vinaigrette image

This is such a summer time recipe. The vinaigrette recipe makes more than you will need. It is great also on aa a salad dressing. It lasts up to 1 week.

Provided by susie cooks

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 -6 ounces salmon steaks or 4 -6 ounces salmon fillets
2 tablespoons olive oil
1 teaspoon garlic, minced
1 teaspoon lemon thyme, chopped
salt and pepper
1 lb fresh spinach
2 oranges
2 pink grapefruit
2 limes
2 lemons
2 tablespoons gingerroot, julienned
1 teaspoon pink peppercorns or 1 teaspoon green peppercorn
1 tablespoon cilantro, chopped
1/4 cup olive oil
2 ounces soy sauce

Steps:

  • Combine garlic, lemon thyme, salt and pepper, olive oil.
  • Pour over salmon.
  • Grill salmon for 6 to 8 minutes on each side, or until done.
  • Juice 1 of each fruit.
  • Segment the remaining fruit.
  • In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
  • Taste and adjust seasonings.
  • Saute spinach with olive oil.
  • Plate spinach and top with salmon.
  • Drizzle with vinaigrette and top with citrus segments.

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