pinchof each salt & pepper to season fish and citrus
1/3cupbeersamic reductionrecipe: https://www.craftbeering.com/how-to-make-beersamic/ or substitute with a mixture of 3 tbsp orange marmalade and 1 tbsp balsamic vinegar
zest of one orangefor garnish
small bunch fresh dillfor garnish
Preheat oven to 375 °F.
Grease a baking sheet with the oil and place the salmon fillet in the center.
Slice the oranges, lime and peeled red onion into rings and arrange around the salmon fillet.
Season with salt and pepper (both fish and citrus).
Gently and generously brush with beersamic reduction (or orange marmalade + balsamic).
Place in the oven and bake for approximately 20 minutes. At 15 minutes check the progress of the fillet (depending on its thickness and your oven's strength it may cook faster/slower). It is cooked when the internal temperature is 145 °F. Use the opportunity to flip some of the citrus slices and to apply another coat of beersamic glaze. Cook further if necessary or take out of the oven if already cooked (fillet cuts from closer to the tail will cook faster).
Finely chop the fresh dill and mix with the zest of one orange. Sprinkle over the citrus salmon once it is out of the oven and serve.
Beersamic Glazed Citrus Salmon
Amount Per Serving
Calories 342Calories from Fat 128
% Daily Value*
Total Fat 14.2g22%
Saturated Fat 2g10%
Total Carbohydrates 22.5g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.