Citrus Baked Salmon with roasted fingerling potatoes in a flavorful citrus marinade. With only 15 minutes of hands-on time, this simple easy sheet-pan diner recipe is perfect for busy weeknights. Healthy and Light!
I replace fear and resistance with courage and openness to change in ways that serve me best. ~ Cynthia Shifrin
This Citrus Baked Salmon recipe comes together quickly and easily on busy weeknights, yet it is special enough for Sunday Supper. If you can track down seasonal kumquats- usually in season January-March, be sure to use them; otherwise, feel free to substitute tangerines, oranges, Meyer lemons, or Mandarins.
This dinner is so simple to make, yet full of amazing flavor while being light and healthy! Serve it up with a large green salad, like the Everyday Kale Salad.
By now, I’m sure you are sick of me telling you how much I love citrus in winter, but truly, it really does a good job of nudging me away from the edge of winter despair. Ok, yes, I’m being a little dramatic here. I love winter, I love snow, but five months of winter is way too long! Citrus helps—aromatherapy for the soul.
Little kumquats are particularly effective. It’s pretty hard to feel anything but joy when you plop one in your mouth. So if you do find kumquats, make sure to get a few extra, just for plopping. And feel the corners of your mouth turn upward.
And, no, you don’t have to have kumquats for this recipe! Sub tangerines, Meyer lemons, mandarins, or oranges!
Why You’ll Love Citrus Baked Salmon
The oven does most of the work! It’s an easy sheet pan dinner with very little hands on time! While the fingerlings are roasting, make the flavorful citrus marinade for the salmon.
Once the fingerlings are fork tender, nestle in the salmon and bake another 10-12 minutes, turning the oven down.
Ingredients in Citrus Baked Salmon
- salmon – skinless and portioned into four 4-6 ounce pieces
- fingerling potatoes (or sub mini potatoes)
- extra virgin olive oil
- shallots
- citrus: kumquats, or tangerines, mandarins, meyer lemons, or oranges- or a mix!
- salt, pepper and a few thyme sprigs
Citrus Marinade
- extra virgin olive oil
- honey
- garlic cloves
- one orange– zest and juice
- kosher salt, pepper and cayenne
What are Kumquats?
For those of you unfamiliar with kumquats- they are tiny little citrus fruits the size of a grape. The peel and seeds are edible, and when they are ripe, they are the perfect balance between sweet and tart. Kind of like the healthiest candy on earth. They originate from China but grow in California, Florida and Mexico. They add a unique and delightful flavor to the recipe and when roasted they get even sweeter while their peel and flesh gets more tender.
How to make citrus-baked salmon
- Place potatoes, shallots, and citrus on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out. Bake at 425F for 20-25 minutes, or until potatoes are fork-tender.
- While the potatoes are roasting, make the citrus marinade. Stir the olive oil, honey, garlic, 1/2 of the orange zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl.
- Place the salmon in a shallow bowl and pour the marinade over the top, turning the salmon to coat all sides.
- When the potatoes are fork-tender, lower heat to 375F Give them a quick toss and nestle the salmon in between the potatoes, drizzling any remaining marinade over the salmon filets. Scatter with a few thyme sprigs and bake until salmon is cooked to desired doneness (8-12 minutes, depending on thickness or the filets). If you have a broiler in your oven, broiling the salmon for the last few minutes adds beautiful color.
- Garnish with remaining orange zest, thyme, and a squeeze of orange juice to taste.
Serving Suggestions
Serve with a leafy green salad like this lemony Kale Salad, Shaved Fennel Salad or Fennel Orange Salad.
Storing leftovers
Leftover citrus-baked salmon will keep up to 3 days in an airtight container in the fridge. Reheat in a warm oven.
More Salmon Recipes you’ll love!
Related: Simple Sheet Pan Dinners
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Citrus Baked Salmon with Fingerlings
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: fish,
- Method: baked, roasted
- Cuisine: American
- Diet: Gluten Free
Description
Ingredients
- 1 lb fingerling potatoes, halved ( or sub-mini potatoes)
- 2 tablespoons olive oil
- 3 shallots, cut into thick wedges
- 1 1/2 cups kumquats, halved ( or sub 2 tangerines, mandarins, Meyer lemons, thinly sliced)
- generous pinch salt and pepper
- 1 lb salmon – skinless, and portioned into four, 4-ounce pieces
- a few thyme sprigs
Citrus Marinade:
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 garlic cloves, finely minced ( use a garlic press)
- zest from one orange, divided
- juice from one orange, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon cayenne
Instructions
- Preheat oven to 425F (you will turn this down later in recipe)
- Place potatoes, shallots, and citrus on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to coat well and spread out. Bake 20-25 minutes, or until potatoes are fork-tender.
- While the potatoes are roasting, make the citrus marinade. Stir the olive oil, honey, garlic, 1/2 of the orange zest, 2 tablespoons of the orange juice, salt, pepper and cayenne in a small bowl. Place the salmon in a shallow bowl and pour the marinade over top, turning salmon to coat all sides. Leave on the counter.
- When the potatoes are fork-tender, lower heat to 375F .give them a quick toss and nestle the salmon in between the potatoes, drizzling any remaining marinade over the salmon filets. Scatter with a few thyme sprigs and bake until salmon is cooked to desired doneness (8-12 minutes, depending on thickness or the filets). If you have a broiler in your oven, broiling the salmon for the last few minutes adds beautiful color.
- Garnish with remaining orange zest, thyme and a squeeze of orange juice to taste.
- Serve with the Everyday Kale Salad!
Notes
Store leftovers for up to 3 days in the fridge in an airtight container.
Nutrition
- Serving Size:
- Calories: 429
- Sugar: 18.2 g
- Sodium: 699.8 mg
- Fat: 16.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 44.5 g
- Fiber: 9.4 g
- Protein: 29.8 g
- Cholesterol: 57.9 mg
This is a fabulous recipe! Accommodated the citrus with what I had on hand. Definitely sharing with friends.
Glad you enjoyed!
A brilliant idea to use kumquats with salmon! The citrus marinade for the dish was outstanding too. I am not usually a fan of tray bakes but this was splendid.
Glad you gave it a try Michele! Really appreciate your review and rating.
What can I use instead of honey?
Love your maple glaze salmon and wondering how much Maple syrup to use with this recipe?
Maple syrup or agave would both work fine here!
I just love this citrus baked salmon. I paired it with a scrumptious snap pea salad with a lemon vinaigrette. Perfect for a dinner party. We had friends over for dinner they loved it.
♧♧♧
Wonderful to hear Fiona!
Absolutely fantastic recipe that comes together quickly and that is visually stunning on a platter as well. Made with what citrus I had available, used broccoli instead of potatoes, and paired with butternut squash risotto.
Sounds perfect Rachel!
This is truly happiness on a plate. Simple ingredients yet absolutely delicious! I served with lemon pepper baked asparagus. Happy healthy light & yummy. Full of nutrients too! Win win. These recipes never disappoint. Yum!!!
Great to hear Nicole!
SO good! I didn’t use the parchment so the kumquats stuck a bit so will add that next time. Also the shallots were so good I would add more! My new favorite salmon recipe! Just fantastic!
Great to hear Heather!
turned out delicious!! i used oranges and lemons for my citrus. cant wait to make this summer recipe again.
Great to hear Emily!
Thanks for what looks like a great recipe. What changes would you make if you served a side of salmon instead of individual salmon fillets?
Hi kelly- I would adjust cooking time, especially if your fillet is thick, plan to cook it longer.
I made this today. Exactly as the recipe says. Incredible flavors. I’ve had salmon so many ways but this was the best. Good job👍
Glad you enjoyed this one Greg!
Hands down my favorite salmon recipe! The marinade makes all the difference, so flavorful but not overpowering the salmon. I’m slow in the kitchen so the recipe takes a while, but it’s worth it every time! I will sub out fingerlings when they aren’t available for golden potatoes and sometimes broccoli. I eat this with just about anything I have on hand 🙂 very versatile!
Great to hear Alicia!
Love the orange flavor with the salmon.
Thanks Sharon! Glad you enjoyed this!
Do you peel the tangerines/mandarins before baking? 🙂
I don’t peel them, just slice thinly. They are edible. 🙂
What other fish could be substituted for the Salmon?
How about halibut, sea bass or black cod?
It was brilliamt. We absolutely loved it. Next time I will make a little
more salmon to enjoy cold with salad!
So happy you enjoyed!
First time cooking salmon, so flavorful and easy to make! The everyday kale salad complimented this perfectly!
So glad you enjoyed it!
I made this recipe exactly how it was specified and I thought it was delicious. This was my first time using kumquats and I loved how they got caramelized but still had a tart burst of citrus flavor. They offset the richness of the salmon and sweetness of the shallots and potatoes. Thanks! My husband went fishing in Alaska and came back with 100 pounds of salmon, rockfish, cod and halibut. It’s been fun trying new fish recipes and this one is a keeper!
Oh Great! Glad you liked and how lucky for you…so much fish to experiment with!
Love this recipe. I have made it in the past and I truly loved all the flavors. I have a kumquat tree and the kumquat are ready to be picked for this recipe again. Thanks
Looks delicious, but where are the vegetables? What greens would you recommend to eat with this?
Thanks!
I would serve this with a large salad!
I don’t doubt a salad would be lovely with this but I made Sylvia’s coconut creamed spinach, and diced butternut roasted while the oven was on, which made for a very happy and delicious plate of food.
Awesome Katherine!