Mom's Best Recipes
Recipe

Bright & Citrusy Salmon

A nutritious, weeknight-easy salmon dinner with a punchy lemon orange glaze, crisp edges, and a mellow honey Dijon finish.

Author By Matt Campbell
4.8
A baked salmon fillet on a sheet pan with caramelized citrus slices and herbs, with a small bowl of glossy citrus sauce on the side
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Some dinners are all about comfort. This one is comfort with a zip. It's warm, flaky salmon with crisp edges, plus a bright citrus glaze that tastes like you actually planned ahead, even if you absolutely didn't.

We're keeping it nutritious and low drama: salmon (a good source of omega 3s), a quick sauce that leans on lemon and orange, and a simple oven bake so you're not standing over the stove. The end result is sweet, tangy, and a little savory from Dijon and garlic, with just enough honey to round it out.

If you're cooking salmon for someone who claims they "don't love fish," this is the move. Citrus makes everything feel fresher, and that glossy glaze does a lot of convincing.

Close up photo of a fork flaking a juicy piece of salmon with citrus glaze and chopped parsley

Why It Works

  • Bright flavor, not harsh: Lemon and orange give you zing, while honey keeps the acidity balanced.
  • Crisp edges, juicy center: A hot oven and a short cook time help the salmon stay tender.
  • Fast sauce, big payoff: The glaze takes about 5 minutes on the stove and tastes like a restaurant finishing sauce.
  • Accessible ingredients: No specialty citrus, no complicated techniques, and you can swap in what you've got.

Pairs Well With

  • Garlic herb roasted potatoes
  • Simple lemony quinoa with parsley
  • Crisp cucumber salad with dill
  • Steamed green beans with toasted almonds

Storage Tips

Refrigerate: Cool salmon completely, then store in an airtight container for up to 3 days. Keep extra glaze in a separate small container if possible.

Reheat gently: Salmon dries out fast. Reheat covered in a 300°F oven for 8 to 12 minutes, or microwave at 50% power in short bursts. Add a spoonful of leftover glaze after reheating to bring it back to life.

Eat it cold on purpose: Flake leftover salmon over a salad, rice bowl, or tucked into a wrap with greens and a little yogurt sauce.

Freezing: You can freeze cooked salmon for up to 3 months for best quality, but the texture is best fresh. If you do freeze, thaw overnight in the fridge and reheat gently.

Common Questions

Can I use frozen salmon?

Yes. Thaw overnight in the fridge if you can. If you're in a hurry, seal it in a bag and submerge in cold water until thawed. Pat it very dry before seasoning so you still get those crisp edges.

How do I know when salmon is done?

It should flake easily with a fork and look opaque on the outside with a slightly translucent, juicy center. If you use a thermometer, aim for 125°F to 130°F in the thickest part for a buttery, medium center, then rest a couple minutes. If you prefer it more well done or want to follow USDA guidance, cook to 145°F.

Can I make this without honey?

Absolutely. Swap in maple syrup, brown sugar, or even a little apricot jam. You just want a touch of sweetness to balance the citrus.

What if I only have lemons, no oranges?

Use all lemon juice and add a little extra honey. You can also toss in a splash of apple juice or pineapple juice if you have it for that round, fruity note.

Is this recipe kid friendly?

Yes. It's bright but not spicy. If your crew is sensitive to tang, add an extra teaspoon of honey and serve sauce on the side.

I started making citrusy salmon when I was in that phase of cooking where I wanted everything to feel "fresh" but also refused to do a sink full of dishes. Citrus was the cheat code. A little lemon, a little orange, and suddenly plain salmon tastes like you know what you're doing. Now it's my go to when I want a dinner that feels bright and put together, even if I'm wearing sweatpants and the kitchen is mildly chaotic.