- 1 large lemon
- 1 blood orange
- 1 navel orange
- 1/4 cup brown sugar
- 2 (8 ounce) salmon fillets
- 1 pinch salt
- 1 pinch ground black pepper
- 1 pinch garlic salt
- 1/4 cup champagne, or more to taste
- 1 pinch fresh dill, or more to taste
- Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
- Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
- Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.
04/07/2018
recipepes.com
Sweet Citrus Baked Salmon, recipe
PT15M
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5
455 calories
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