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Firehouse Recipe of the Week: Citrus-Roasted Salmon

1 Comment

Preparation: 10 minutes

Cook: 19 minutes


1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

2 tablespoons honey

4 teaspoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

½ teaspoon ground coriander seeds

¼ teaspoon ground red pepper

1 (6-ounce) can thawed orange juice concentrate

4 (6-ounce) salmon fillets, skinned (1 inch thick)

Cooking Spray

Orange wedges (optional)

Flat-leaf parsley sprigs (optional)



1.  Preheat oven to 400°.

2.  Combine the first 9 ingredients in a bowl; brush both sides of fish with orange mixture.

3.  Reserve remaining orange mixture. Place fish on a broiler pan coated with cooking spray.

4.  Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.

5.  Place remaining orange mixture in a small saucepan, bring to a boil, and cook until reduced to ½ cup (about 2 minutes). Serve with fish, and garnish with orange wedges and parsley, if desired.


Yield: 4 servings (serving size: 1 fillet and 2 tablespoons orange sauce). 

366 Calories, 13.5g fat, 33.5g protein, 27g carbohydrates, 399mg sodium

1 Comment


Anonymous User

October 21, 2009 at 3:11 PM

The recipe was a good one - I used Wild Alaskan Salmon in order to have a supreme flaky texture! However, one may want to use about 1-2 teaspoons less of chili powder, a touch more honey, lemon juice and orange juice concentrate to give it a more citrus flavor (the chili powder was slightly overpowering in taste and smell/aroma). Thanks for sharing PF&R!

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