Citrus Glazed Salmon Recipe

This citrus glazed salmon is flakey, sweet, and super easy to throw together. It’s got this bright, zesty kick from lemon and orange, plus a buttery glaze that kinda caramelizes on the fish. Feels fancy, but it’s honestly a low-effort dinner — perfect for when you don’t wanna think too hard.

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Quick Summary

• Prep time: 50 mins (mostly marinating)
• Cook time: 15 mins
• Flavor: sweet, zesty, buttery
• Great for: weekend dinners, grilling nights, pretending you’re eating out

Why I Like This Recipe

Honestly, I made this because I had salmon I forgot to freeze and some sad citrus rolling around in the drawer. Didn’t expect much. But the combo of sweet brown sugar and sharp lemon/orange? Unreal. It’s one of those “did I make this?” meals. Minimal dishes too, so that’s a win.

Ingredients

• 1 lb salmon fillets (about 4)
• ¾ cup brown sugar
• Zest of 1 orange + 2 lemons (and/or grapefruit if you’ve got it)
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 2 tbsp butter, sliced into 5–6 little tabs
• 1 orange and 2 lemons, sliced thin

How To Make Citrus Glazed Salmon

1. Mix the glaze: Zest your fruit. Combine zest and brown sugar in a bowl.
2. Prep the foil: Spray foil with nonstick spray. Lay the salmon fillets down.
3. Season + rub: Salt and pepper each piece, then rub the brown sugar mixture all over.
4. Top with butter + citrus: Dot each fillet with butter tabs. Layer citrus slices over the top.
5. Wrap + marinate: Seal it up in the foil and let it sit at room temp for 45 mins.
6. Grill it: Heat grill high, then lower one burner. Place foil pack on the cooler side. Close lid. Cook for 10–15 mins — until salmon’s opaque and flakes easy.

Tips for Success

• Don’t skip the citrus zest — that’s where the flavor lives.
• Try to cut all salmon pieces the same size so they cook evenly.
• If you don’t grill, bake at 375°F in the oven. Same foil pack method.
• Add grapefruit if you’ve got it — adds depth without being too sour.

Storage and Reheating

• Fridge: Store leftovers in an airtight container. Eat within 2–3 days.
• Reheating: Low oven (300°F) or gently in a skillet with a splash of water. Don’t microwave — makes it dry.
• Leftovers Tip: Use in a citrus salmon salad the next day. Cold. With spinach and whatever else you’ve got.

Frequently Asked Questions

• Do I have to marinate for 45 mins?
  It helps. But if you’re in a rush, even 15–20 will still give you flavor.
• Can I bake this instead?
  Yep. Same foil wrap setup, just bake it around 375°F for 15–18 mins.
• What if I don’t have all the citrus?
  You can use just orange and lemon — or even just one. It’ll still work.
• Can I make this with frozen salmon?
  Sure, just thaw it completely first.
• Is the sugar gonna burn?
  Not really, since it’s wrapped in foil and there’s enough moisture from the citrus and butter.

Common Mistakes and How to Dodge Them

• Using uneven fillets. Thick and thin cook at different rates. Try to match them up.
• Not sealing the foil well. Steam escapes, fish dries out. Wrap it tight.
• Cooking directly over high heat. It’ll char before it cooks. Use indirect heat.
• Skipping zest. Don’t. Zest gives way more flavor than juice alone.
• Checking too late. Salmon cooks quick. Peek at 10 mins. Don’t let it go too long.

Nutrition Facts (Per Serving)

• Calories: 393 kcal
• Carbohydrates: 47g
• Protein: 23g
• Fat: 13g
• Saturated Fat: 4g
• Cholesterol: 77mg
• Sodium: 694mg
• Potassium: 707mg
• Fiber: 1g
• Sugar: 43g