Fresh Citrus Salmon

    2 hours 50 min

    A fresh Atlantic salmon fillet with a tangy balsamic and citrus drizzle.

    7 people made this

    Serves: 4 

    • 4 Atlantic salmon fillets, skin on
    • 100g mixed leaf lettuce
    • 2 small lemons
    • 2 medium oranges
    • 1 large lime
    • 100ml freshly squeezed lemon juice
    • 1 punnet cherry tomatoes, halved
    • 100ml freshly squeezed orange juice
    • 2 large cloves garlic, divided
    • freshly ground pepper and sea salt to taste
    • 50ml freshly squeezed lime juice
    • olive oil
    • 4 tablespoons balsamic vinegar, divided
    • 2 teaspoons chopped fresh dill

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr50min 

    1. Thoroughly wash salmon and pat dry. Drizzle with a small amount of olive oil. Grind salt and pepper onto skin side and rub in. Place in fridge for 30 minutes.
    2. Segment lemon, orange and lime, being careful to collect all juices. Mix all fruit segments with a little olive oil, 1/2 clove crushed garlic and refrigerate.
    3. Combine dill, 1 clove crushed garlic, lime, lemon and orange juice, drizzle of olive oil, salt and pepper.
    4. Place salmon in shallow sealable container and cover with dill marinade. Refrigerate 2 hours maximum. Remove salmon from fridge 20 minutes before cooking.
    5. Turn BBQ onto HIGH. Combine citrus segments, citrus juice, halved cherry tomatoes, salad mix, 1 tablespoon of balsamic vinegar.
    6. VERY carefully and lightly rub BBQ cooking grate with a clove of garlic. Place salmon skin side down onto hot BBQ grate. Cover with very large, well-vented saucepan lid. Once Salmon is on BBQ, DO NOT play with it, leave it alone, it is not going anywhere!!
    7. Turn salmon when cooked halfway through. Be careful when turning, the skin will be slightly crispy and fragile. Replace lid for further 2 minutes. Salmon will now cook very quickly. Leave slightly pink, It will continue cooking once off BBQ. Remove Salmon and place on preheated plate for 3 minutes to rest.
    8. Place small amount of salad mix (holding back citrus segments) onto plate. Place salmon onto salad mix skin side up. Garnish with citrus segments and cherry tomatoes. Drizzle a little Balsamic around plate to look nice.

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    Average global rating:

    Reviews in English (2)


    Wonderful and fresh. I loved it and my partner loved it. I served it with basmati and wild rice for a more substantial dinner. It was also very simple to make. As I was cooking for 2 people, I only used the juices collected from the three fruits I segmented, I didn't add more.  -  11 Jan 2011


    Made it more kid friendly. like it  -  18 Mar 2011  (Review from Allrecipes SE Asia)