Hello friends,
As time goes by, I find myself seeking simplicity in flavors and preparations, especially when working with high-quality ingredients. That’s exactly what this recipe offers today.
Get ready for my citrus-marinated salmon! Your taste buds are in for a treat!
A super simple recipe for an amazing result
This citrus-marinated salmon is truly a revelation.
While I enjoy elaborate dishes, such as my scallops with caviar and pancetta cream, I’ve grown to appreciate recipes that involve few ingredients yet have a significant impact on the table.
And I sincerely believe that this recipe fits the bill. With just ten minutes of preparation, you can create an incredible appetizer that pleases both the eye and the palate. Much like my beetroot gravlax salmon…
My tips for perfectly preparing citrus-marinated salmon every time
Yes, it only takes ten minutes, but success lies in the details… particularly before the « cooking » phase…
As always, when working with a recipe that uses few ingredients, the quality of those ingredients plays a significant role in both visual appeal and taste. This is certainly true here.
For the salmon, opt for fishmonger-quality salmon. They can select a nice center cut that is flavorful, holds together well, and is not overly fatty. Don’t skimp on this; it would be a shame.
For the citrus fruits, organic is preferable. And choose a high-quality olive oil with a strong aromatic profile.
(My Goyon-Chazeau knife is perfect for cutting. Until 12/31/25, you can get 20% off on)all their sitewith the code Emma20).
Why freeze salmon?
For food safety reasons, it is advisable to freeze salmon intended for raw consumption. Salmon can harbor parasites, particularly Anisakis, which can lead to digestive issues in humans. Freezing eliminates these parasites and ensures the fish is safe to eat.
Health authorities recommend freezing salmon at -20°C (-4°F) for at least 24 to 48 hours before consuming it raw or lightly cooked, such as in sashimi, tartare, or gravlax. This step is especially important for wild salmon but is also recommended for farmed salmon.
When done correctly and quickly, freezing does not significantly alter the quality of the fish. It helps retain texture and freshness while minimizing health risks. Thus, freezing salmon is an essential and straightforward step for safely consuming raw fish.
Personally, I use vacuum sealing for freezing, just like I do for most ingredients. It helps preserve maximum flavor, nutrients, and texture. I utilize the Fresh & Save system if you’re interested…
Why cut the salmon when it is frozen?
This is one of the benefits of freezing! We aim to create nice, thin slices for a more pleasant texture and optimal taste.
That’s why I recommend slicing your salmon fillet while it’s still well frozen; it will hold its shape beautifully. This way, you’ll get evenly sized slices, and your citrus-marinated salmon will benefit as the marinade will penetrate the flesh more effectively.
My citrus-marinated salmon, as a starter or appetizer?
I’m presenting this recipe here as a starter for 4 people, and it’s quite delightful.
However, I’ve also served it as an appetizer for 8-10 people. I assure you, there were other little bites alongside it! Simply cut your slices in half or thirds to make them more appropriate for the appetizer format.
A versatile recipe
Clearly, you can make adjustments to this recipe based on your preferences, tastes, or what you have on hand!
I suggest using orange juice, clementine, and lemon for the marinade (you should use fresh fruits). However, grapefruit can also be a delicious addition to this marinated salmon.
Although I find that dill pairs best with salmon, basil or chives can also enhance the flavors of your dish. Feel free to share in the comments which version you chose!
The necessary utensils:
A cutting board,
A good, sharp paring knife,
A citrus juicer,
And a grater.
Nothing more!
So, here we go! I think we can head to the kitchen, put on our aprons, and dive into making my citrus-marinated salmon!
The recipe, Chef!
Marinated Salmon with Citrus
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Loading...Ingredients
- 300 g of raw skinless salmon, previously frozen
- The zest of half an orange
- The zest of half a lemon
- 2 tablespoons of orange juice
- 1 tablespoon of clementine juice
- 1 tablespoon of lemon juice
- 4 tablespoons of olive oil
- a few pink peppercorns
- a few chopped sprigs of dill
- 1/4 teaspoon of fleur de sel
- 1 pinch of pepper
Instructions
Thaw your salmon fillet at room temperature for about 30 minutes.
When it is still frozen in the center, cut thin slices.
Arrange them on a plate.
Add the orange and lemon zests.
Pour the citrus juices and olive oil on top.
Sprinkle with pink berries and sprigs of dill.
Salt, pepper and refrigerate until tasting.
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