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
Cut the fillet into 4 even sized servings
Preheat your oven to 350 F
Line a sheet pan with parchment paper sprayed with cooking oil
Lay the fish on the pan
Next we will need 1 orange, 1 lemon and 1 lime
Zest all 3 and set the zest aside
Next cut the fruit in half and juice each one into a bowl
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
Add all of these ingredients to a sauce pot and whisk together
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
Once the sauce has cooled brush it on the salmon fillets
Next we will need 1 cup of plain breadcrumbs, the reserved fruit zest and some olive oil
Add the zest to the bread crumb and start adding some oil a bit at a time
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
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 wedge or 2 of lemon!
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Enjoy!!!
Simply Sundays! ~ Citrus Crusted Salmon
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
NuWave Flex Precision Induction Cooktop
Reynolds Kitchens Parchment Paper
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
ZELITE INFINITY Chef Knife 8 inch
OXO 26781 Good Grips Lemon Zester with Channel Knife,1 EA
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