Grilled Salmon with Citrus Salsa Verde Recipe

Name: Grilled Salmon with Citrus Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large oranges; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1/2 cup chopped fresh flat-leaf parsley; 2 scallions, finely sliced; 3 tablespoons chopped fresh mint leaves; 2 tablespoons capers, rinsed, drained and coarsely chopped; 2 tablespoons orange zest; 1 teaspoon lemon zest; 1 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; Vegetable or canola oil, for oiling the grill; 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square; 2 tablespoons amber agave nectar; Kosher salt and freshly ground black pepper

Servings: persons

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

1
For the salsa: Peel and trim the ends from each orange.
2
Using a paring knife, cut along the membrane on both sides of each segment.
3
Free the segments and add them to a medium bowl.
4
Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes.
5
Toss lightly and season with salt and pepper, to taste.
6
Set aside.
7
For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.
8
Brush the grilling rack with vegetable oil to keep the salmon from sticking.
9
Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste.
10
Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side.
11
Transfer the salmon to a platter and allow to rest for 5 minutes.
12
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
13
Per Serving: Calories 497; Total Fat 33 grams; Saturated Fat 6 grams; Protein 30 grams; Total Carbohydrate 19 grams; Sugar: 15 grams; Fiber 3 grams; Cholesterol 78 milligrams; Sodium 457 milligrams

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large oranges, 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 1/2 cup chopped fresh flat-leaf parsley, and more.

Yes, Grilled Salmon with Citrus Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon with Citrus Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions