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Salmon a go-to fish for many home cooks


    Tangy citrus salmon in New York in 2017. The bright flavors of lemon and orange are a nice complement to salmon’s richness, and they appear in both the marinade and the citrusy sauce that accompanies the fish in this recipe.

Salmon is my No. 1 favorite fish in the ocean, and I am not alone. The rich and sometimes slightly sweet flavor, the velvety texture, the appealing color, and the fact that it takes so well to all kinds of preparations and seasonings make it a go-to fish for many of us.

The bright flavors of lemon and orange are a nice complement to salmon’s richness, and they appear in both the marinade and the citrusy sauce that accompanies the fish in this recipe. It couldn’t be simpler, and if you don’t have the time to marinate the fish, it will still be delicious, although the flavors won’t penetrate so deeply.

If your fillets have the skin still on, place them skin side down on the oiled baking sheet when you cook them under the broiler. Slide a spatula between the fish and the skin to separate the two, leaving the skin on the baking sheet.

On the other hand, if you love a crisp piece of skin, place the fish skin side up when you broil it. Make sure the skin doesn’t brown too much as the fish cooks, and if it starts to get too dark before the fish is cooked to your liking, change the oven from broil to 450 degrees for the last few minutes of cooking.

Serve this dish with rice or potatoes, and some Brussels sprouts or green beans for a colorful and healthful meal. Another nice way to change up a vegetable side is to mix a green salad with some roasted vegetables, and maybe toss in some chickpeas (which also benefit from 15 minutes of roasting along with the vegetables of your choice.)


By Katie Workman

  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 3 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • 4 (6- to 8-ounce) salmon fillets
  • 1/4 cup mayonnaise

Combine lemon and orange zests, then remove 1 teaspoon of the combined zest and set aside.

In a small bowl, whisk together citrus juices, olive oil and remaining zest. Season with salt and pepper. Place salmon in baking pan and pour citrus mixture over fish, turning to coat evenly. Marinate in refrigerator 1 hour.

Meanwhile, combine mayonnaise and reserved teaspoon of zest; season with more salt and pepper. Set aside.

Heat broiler. Transfer fish to an oiled, rimmed baking sheet, separating pieces. Discard marinade.

Broil salmon 8 to 10 minutes, until just cooked through (fish will continue to cook a bit after it is removed from the oven, so take it out just before it’s done to your liking). Top each piece with a spoonful of the mayonnaise sauce. Serves 4.

Approximate nutritional information, per serving: 557 calories, 37 g total fat, 9 g saturated fat, 116 mg cholesterol, 231 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g sugar, 46 g protein.

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