citrus salmon with gremolata

Hints of citrus glaze the salmon before baking, while the gremolata finishes it off, adding a bright freshness over the top right before serving.

2 tablespoons honey
1 tablespoon fresh orange juice
1 teaspoon citrus bitters
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooking spray, for greasing
1 1/2 pounds fresh salmon, deboned

Gremolata
Zest from 1/2 lemon
Zest from 1/2 orange
2 tablespoons finely minced fresh flat-leaf Italian parsley

  1.  Preheat oven to 400°F.
  2. In a bowl, whisk together honey, orange juice, and bitters. Season with salt and pepper. Set aside.
  3. Place a piece of aluminum foil on a baking sheet and lightly coat with cooking spray. Place salmon on top and brush with citrus marinade. Roast salmon until cooked through, and it can easily be flaked with a fork, 15-20 minutes(depending on thickness).
  4. Meanwhile, make gremolata. In a small bowl, combine lemon zest, orange zest, and parsley. Season with salt and pepper.
  5. Remove salmon and allow to cool slightly. Remove skin and transfer to a serving platter. Top with gremolata and serve.

Serves 4.

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