Simple Cooking: Salmon and Citrus Three Ways

By Caitlin Klein in Food on Dec 28, 2011 5:15PM

Although our city is consistently refusing to get properly cold or snowy, you can still bring the season to your kitchen by trying these three dishes. Winter is the time to take advantage of citrus and all of the vitamin C those oranges, lemons, and grapefruits have to offer. Try one (or two, or three!) of our simple fish and citrus recipes. They’re shown here with salmon, but these recipes will work with just about any type of fish. Just be sure to adjust cooking times for more delicate, flaky fishes.

For all recipes, bake salmon at 375, about 10 minutes for each inch of thickness. Time is estimated; use your judgment and remove from oven when the salmon is opaque and flakes with a fork.

Chicagoist's Salmon and Citrus Three Ways

Lemon-Peppered Salmon (for two)

2 4-ounce salmon filets
1 tablespoon olive oil
1 tablespoon freshly ground black pepper
½ teaspoon salt
1 lemon

Brush salmon filets with olive oil. Season with salt and pepper. Zest the lemon; sprinkle zest over the top of the salmon. Slice the lemon in half. Juice ½ the lemon and pour gently over the salmon. Slice the other half of the lemon into thin slices; place on top of the salmon and bake.

Orange and Ginger Salmon (for two)

2 4-ounce salmon filets
1 tablespoon olive oil
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon paprika
1 tablespoon fresh ginger, grated (more for ginger enthusiasts)
1 teaspoon soy sauce
1 teaspoon white wine
1 orange

Brush salmon filets with olive oil. Season with salt, pepper, and paprika. Zest the orange and sprinkle zest over the filets.

Remove the woody skin of the ginger and grate; you can do this with a zester or a cheese grater. Cut the orange in half. Juice the orange into a small saucepan. Add the soy sauce and white wine. Add the ginger to the orange juice mixture and bring to a simmer for 3 minutes. Spoon on top of the salmon.

Slice the other half of the orange into thin slices. Lay on top of the salmon and bake.

Spicy Red Pepper and Ruby Red Grapefruit Salmon (for two)

2 4-ounce salmon filets
1 tablespoon olive oil
½ teaspoon salt
1 tablespoon red pepper flakes (more for red pepper flake enthusiasts)
1 ruby red grapefruit

Brush salmon filets with olive oil. Season with salt and red pepper flakes. Cut the grapefruit in half. Juice half the grapefruit and spoon juice and pulp over the salmon. Cut the other half of the grapefruit into thin slices. Lay on top of the salmon and bake.