This citrus glazed salmon recipe with Israeli couscous salad is a perfect light summer dinner recipe. It is quite easy to make but a sure crowd-pleaser. Easily replicated on the grill, it could become one of your favorite summer salmon grill recipes for sure!
This seared citrus glazed salmon recipe was inspired by the almighty citrus. With many varieties and kinds, the ones I usually buy and consume are lemons, limes, oranges, grapefruits, and blood oranges. Because all of these can easily be used in both sweet and savory recipes.
Ingredients
To make this salmon with oranges and other citrus fruits you will need a couple of ingredients that are neither expensive nor hard to come by.
- Salmon steaks
- Lemon juice
- Spices like salt, pepper, sumac
- Extra virgin olive oil
- Sliced oranges, lemons, and grapefruits, enough to cover a sheet pan under the salmon
- Sauce
- Honey
- Butter
- Citrus slices and wedges
- Citrus juice
- Arugula or spinach for the salad
- Cooked Israeli couscous
- A sprinkle of salt and pepper here and there
- And some citrus zest all over the place
Further information on the amounts of each ingredient can be found within the recipe card.
Instructions
This citrus salmon recipe begins with oven-searing the salmon steaks. There is an age-old question, salmon steak vs fillet and it is more or less the question of price and preference. I believe that steaks are great for individual portions and easy to prepare. Both have their own pros and cons.
Just like with many other salmon steak recipes, it all begins with preheating the oven and preparing the fish. This salmon will be seared on a bed of citrus wheels and covered with spices and oil. I have recently started cooking with sumac and find it quite enjoyable, just when paprika has let go of the chokehold it has on me, sumac is in.
While the salmon is cooking, let’s make the citrus salmon glaze. It is tempting to call it what it essentially is, citrus butter. But there are some steps involving honey, simmering, and spices that add to the whole process. This is what makes this orange glaze for salmon so full of flavor and versatile.
Substitutions
Citrus – in this recipe you can use any citrus fruit, try adding blood oranges, pomelo, or yuzu, just keep in mind that the lemons are there to balance out the sweetness
Israeli couscous – substitute for brown rice, rice, quinoa, buckwheat
Variations
Spicy – add fresh chilies while making the citrus butter glaze for an extra fresh kick of heat
Lighter – swap the butter for margarine or more extra virgin olive oil, just know that the sauce won’t be as creamy
Top tips
- Don’t overcook the salmon. There is nothing worse than dry fish.
- Don’t burn the orange glaze for salmon, go slow and stir it often.
- Enjoy this meal with a glass of crispy and light summer wine like Vinho Verde or a glass of Pinot Grigio.
This is a light and easy dinner that can also be cooked on a grill and is great for entertaining a crowd.
Citrus glazed salmon with couscous salad
Ingredients
Salmon steaks with buttery citrus glaze
- 4 salmon steaks
- 1 tsp honey
- 1 tbsp extra virgin olive oil
- ½ tsp sumac
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- Sliced oranges lemons, and grapefruits, enough to cover a sheet pan under the salmon
Sauce
- 2 tbsp honey
- 100 g butter
- Sliced citrus fruits cut into smaller pieces
- 30 ml orange juice
- 30 ml lemon juice
- 30 ml grapefruit juice
- 1 tsp salt
- Chopped dill and parsley
Salad
- Cooked Israeli couscous
- Arugula
- 2 tbsp extra virgin olive oil
- Lemon zest
- Sprinkle of salt and pepper
Instructions
- Preheat your oven to 200 C
- Cut up your citrus fruits into wheels and place them on a sheet pan
- Place the salmon steaks on the citrus slices
- In a small bowl mix the sumac, honey, salt, pepper, olive oil, and lemon juice
- Brush it over the salmon steaks from both sides
- Place in the oven and bake for 25 minutes
- Then turn on the broiler and cook for another 5 minutes for that golden brown crust
- To make the sauce, add the butter, honey, citrus fruits and juices and salt to a skillet
- Slowly heat and mix until it starts to simmer
- Simmer for 10 minutes
- Strain, discard the citrus, and add the chopped herbs
- Serve the baked salmon over couscous and arugula, top with the glaze and freshly grated citrus zest
Notes
Storage tips
The citrus glaze can be kept in the fridge in an airtight jar for 3-5 days and used up on top of other salads or even when cooking other meat, like chicken.
If you want more ideas for fresh and seasonal recipes, try these:
- Cold soba noodle salad with steak for those really hot days.
- Crispy honey chicken thighs for a flavor-packed recipe that always hits the spot.