Pink salmon crusted with golden brown breadcrumbs that were mixed with orange, lemon and lime zest served on a white plate garnished with lemon wedges and fresh green chickory

Citrus Crusted Salmon

Flavorful salmon brushed with an Asian inspired sauce then crusted with orange, lemon and lime zested bread crumbs!

My wife and I are huge fans of salmon as you can tell if you spend enough time on our blog

Our kids on the other hand are a harder sell

One thing I know for sure is my kids absolutely love Asian flavors and an idea starts to form

So I know we are going down an Asian path and I absolutely love fish with citrus so we decide to go with a teriyaki glazed citrus crusted salmon!

We are using a 2 pound fillet of skinless salmon

Using your fingers feel along the center line of the fillet for pin bones and remove any you find

What are pin bones?

Pin bones in salmon are actually calcified nerve endings running along the lateral line of the fish.  To remove grab the end with your fingers or tweezers and pull straight out

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Cut the fillet into 4 even sized servings

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Preheat your oven to 350 F

Line a sheet pan with parchment paper sprayed with cooking oil

Lay the fish on the pan

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Next we will need 1 orange, 1 lemon and 1 lime

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Zest all 3 and set the zest aside

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Next cut the fruit in half and juice each one into a bowl

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Along with the juice we will need 1/2 cup of teriyaki sauce, 1/8 cup of honey and 1 tablespoon of mirin

What is Mirin?

Mirin is a Japanese rice wine similar to sake but with a lower alcohol point and higher amount of sugar.  This wine adds great flavor to Asian style sauces

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Add all of these ingredients to a sauce pot and whisk together

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Bring to a boil then reduce to a simmer on medium low, whisking occasionally and cook for 12-14 minutes or until the sauce is reduced by a third and slightly thickened

Remove from the heat and allow to cool

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Once the sauce has cooled brush it on the salmon fillets

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Next we will need 1 cup of plain breadcrumbs, the reserved fruit zest and some olive oil

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Add the zest to the bread crumb and start adding some oil a bit at a time

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Add just enough oil until the the breadcrumb binds while mixing with a fork

Sprinkle with a pinch of kosher salt and ground black pepper and taste to ensure proper seasoning

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Using a tablespoon start packing the bread crumb mixture onto the salmon

Repeat until they are all covered

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Place the fish in the preheated oven

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Bake for 12-14 minutes or until a knife easily inserts into the thickest part of the salmon and comes out cleanly

Remove and allow to rest for a few minutes

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Serve with a wedge or 2 of lemon!

Pink salmon crusted with golden brown breadcrumbs that were mixed with orange, lemon and lime zest served on a white plate garnished with lemon wedges and fresh green chickory

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Enjoy!!!

Simply Sundays! ~ Citrus Crusted Salmon

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 pounds of skinless salmon fillets

1 orange (both juice and zest reserved separately)

1 lemon (both juice and zest reserved separately)

1 lime (both juice and zest reserved separately)

1/2 cup of teriyaki sauce

1/8 cup of honey

1 tablespoon of mirin

1 cup of plain bread crumbs

olive oil

kosher salt

ground black pepper

Directions

Preheat your oven to 350 F.  Line a sheet pan with parchment paper sprayed with cooking oil.  Using your fingers feel along the center line of the fish and check for any pin bones.  Remove them.  Cut the fillet into 4 equal portions and lay them on the sheet pan

Zest 1 orange, 1 lemon and 1 lime and set the zest aside.  Cut the fruit in half and juice each half into a bowl.  To the juice add 1/2 cup of teriyaki sauce, 1/8 cup of honey and 1 tablespoon of mirin.  Whisk to combine

Place the sauce in a saucepan and bring to a boil then reduce to a simmer on medium low, whisking occasionally and cook for 12-14 minutes or until the sauce is reduced by a third and slightly thickened.  Remove from the heat and allow to cool then brush the sauce on the salmon fillets

In a bowl combine 1 cup of plain breadcrumbs, the reserved zest and olive oil.  Add the olive oil a bit at a time as you stir the mixture with a fork until the breadcrumbs start to bind.  Sprinkle with a pinch of kosher salt and ground black pepper and taste to ensure proper seasoning

Using a tablespoon, start packing the bread crumb mixture onto the salmon.  Repeat until they are all covered.  Place the fish in the preheated oven.  Bake for 12-14 minutes or until a knife easily inserts into the thickest part of the salmon and comes out cleanly.  Remove and allow to rest for a few minutes.  Serve with a lemon wedge on the side

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lemon Lime Squeezer

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Pyrex Mixing Bowl

Reynolds Kitchens Parchment Paper

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

OXO Good Grips Balloon Whisk

OXO 26781 Good Grips Lemon Zester with Channel Knife,1 EA

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