Preheat oven to 375 - 400 °F, depending on how strong it tends to be.

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.

Lightly brush fish and citrus slices with cooking oil. Season with salt and pepper.

Gently and generously brush the salmon 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.