January Recipes

Sticky Citrus Salmon with Lemon Salsa

Sticky Citrus Salmon with Lemon Salsa
Hands On:
25 minutes
Total Time:
33 minutes


  • 4 Meyer lemons, divided
  • 2 tbsp fresh Meyer lemon juice
  • ½ shallot, thinly sliced
  • ½ cup Gustare Vita olive oil
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped, plus additional mint for garnish
  • 1 tbsp fresh rosemary, finely chopped
  • ½ tsp Hy-Vee black pepper
  • ¼ tsp kosher salt
  • ½ tsp Culinary Tours lemongrass tamarind sauce
  • ¼ cup Hy-Vee dark brown sugar, packed
  • 6 clove(s) garlic, minced
  • 4 (4-oz. to 6-oz.) Hy-Vee Fish Market skinless Atlantic salmon fillets, about ¾-inch thick
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Place oven rack 6-inches from heat. Preheat broiler to HIGH. Line a large rimmed baking pan with foil. Lightly spray foil with nonstick spray; set aside.
For salsa, peel 2 lemons. Cut peel from 1 lemon into thin strips for garnish; set aside. Finely chop remaining lemon peel. Cut segments from both peeled lemons into a medium bowl. Stir in chopped lemon peel, lemon juice, shallot, olive oil, parsley, 1 tablespoon mint, rosemary, pepper, and salt; set aside.
For glaze, combine tamarind sauce, brown sugar, and garlic in a small saucepan. Cook over medium heat just until mixture begins to boil; remove from heat.
Pat salmon dry with paper towels. Place in prepared baking pan, tucking under thin edges of salmon, if necessary. Brush with glaze.
Broil salmon for 7 to 8 minutes or until salmon flakes easily with a fork (145°) and sauce on salmon begins to caramelize.
To serve, slice remaining 2 lemons and arrange on serving platter. Place salmon on lemon slices and top with lemon salsa. Garnish with reserved lemon peel strips and additional fresh mint, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 35g 45%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 770mg 33%
Total Carbohydrate: 29g 11%
Dietary Fiber: 2g 7%
Sugars: 19g 38%
Protein: 24g 48%

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