This flavorful and easy-to-make citrus roasted salmon made with blood orange, lemon juice, and extra virgin olive oil marinade is accompanied by the fruity flavors of mango salsa and topped with light lime crema.
Citrus Roasted Salmon – Ingredients & Method
I love roasting marinated salmon because it soaks all the flavor and aromas. For this recipe, I used a standard citrus marinade and spices. You can check out my other recipe for citrus glazed salmon which is made a bit differently but still equally delicious.
Here are all the ingredients you will need for this citrus marinated salmon:
For the Citrus Marinade:
- Salmon – fresh and skin on is best. Sockeye Salmon is the best option and is not pumped with color.
- Citrus – orange, blood orange, and lemon. I squeeze the lemon and orange juice for the marinade and cut the blood orange into thin slices for garnish.
- Olive Oil – a good qiality olive is always important part of the marinade.
- Spices – I used sweet paprika, ground coriander, and cumin.
- Salt and Pepper – I love grinding black peppercorns and flaky sea salt with in a mortar for some fresh and more exagurated flavor.
For the Mango Salsa:
- Mangoes – the mango has a long round seed in the middle. You will be able to see where to cut when you look at the mango from the top. Cut two pieces arounf the seed and remove the skin. Chop into small cubes for the mango salsa.
- Black Beans – drained & rinced.
- Lemon Juice
- Olive Oil
- Salt & Pepper – to taste.
For the Lime Crema:
- Sour cream – or greek yogurt.
- Lime – use the zest and the juice.
- Salt & Pepper
- Water – if you need to thin out the consistency.
How to roast citrus marinated salmon?
Roasting salmon is so easy. I like marinated salmon because the fish absorbers every flavor. You don’t have to keep it in the marinade for long – half an hour to an hour is enough.
Use a deep baking dish or a glass container with a lid. Place the salmon pieces in it and whisk the marinade in a mixing bowl. Pour over the salmon and cover with the lid or plastic wrap. Pop in the fridge and keep in there for a few so the fish can soak up the flavors.
When ready to roast preheat the oven to 375F (190C). Line a baking sheet with parchment paper to prevent mess and arrange the blood orange slices on top. Place the salmon pieces on top of the blood orange and roast.
Mango Salsa and Lime Crema
To make the salsa, toss all ingredients together in a large mixing bowl and season to your taste. So easy!
The crema comes together in less than a minute as well. In a mixing bowl combine the sour cream, lime zest, and lime juice. Whisk to combine and add water if you need to thin it out. The crema should reach drizzling consistency.
How to store citrus marinated salmon? Keep the salmon in an air-tight container in the fridge for up to a week. If you want to freeze it, wrap it in a plastic wrap each piece and put it in a freezer bag. Keep in the freezer for up to 3 months.
How to reheat the salmon? Nobody likes the smell of fish after microwaving it. Turn the oven to 300F (148C) and place the salmon in an oven-proof dish. Sprinkle with a little water to prevent it from drying and heat for about 20-30 minutes or until it reaches safe temperature (about 140F).
Can I make the mango salsa ahead of time? The salsa keeps fresh for up to a week in the freezer. I advise you to keep the dressing in a separate container so the ingredients don’t become mushy.
Can I freeze the lime crema? I don’t advise you to freeze the crema because it is made with sour cream and milk doesn’t freeze well. It won’t go bad but it will change texture and flavor. The crema keeps fresh in the fridge for up to 5 days. But for best results make it
Citrus Roasted Salmon with Mango Bean Salsa & Lime Crema
- Baking sheet
- Parchment Paper
- 6 pieces Salmon
- 1 cup Orange Juice
- 1/4 Cup Lemon Juice
- 1/4 Cup Olive Oil extra virgin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Sweet Paprika
- 1 Tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Red Chili Pepper Flakes
- 1 Blood Orange thinly sliced
- 2 Mangos cubed
- 1 Jalapeno Pepper minced
- 1 Can (15 oz) Black Beans drained and rinsed
- 1/2 Cup Corn
- 1/4 Cup Green Onion chopped
- 1 Tbsp Garlic minced
- 1/3 Cup Fresh Cilantro minced
- 1/4 Cup Olive Oil
- 2 Tbsp Lemon Juice
- Salt & Pepper to taste
- 1 Cup Sour Cream
- Zest and Juice of 1 Lime
- Salt & Pepper to taste
- Place the salmon in a large baking dish or glass container. In a mixing bowl combine the orange juice, lemon juice, olive oil, salt, pepper, sweet paprika, coriander, and cumin. Whisk to combine well and pour over the salmon. Cover with a lid or a plastic wrap and refrigerate for at least an hour.
- Meanwhile make the mango salsa. In a large mixing bowl combine the black beans, mango, corn, jalapeno, garlic, cilantro, lemon jucie, olive oil and toss to combine. Season with salt and pepper to taste. Set aside.
- In a small mixing bowl combine the sour cream, lime juice and zest, and whisk well. It should reach drizzling consistency. Add 1 tbsp of water a time if it seems too thic . Season with salt and pepper to taste.
- Preheat the oven to 375F and Remove the salmon from the marinade. Place on a baking sheet lined with parchment paper and roast in the oven for about 20-30 minutes or until cooked all the way through.
- Remove from the oven and transfer to a plate. Top with the mango salsa and drizzle with the lime crema.