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Lemon and Thyme Salmon with Blood Orange Salsa

Lemon and Thyme Salmon with Blood Orange Salsa

Course Dinner, Lunch
Cuisine American, Mediterranean
Keyword salmon


  • 4 6 to 8 oz Salmon fillets wild-caught
  • 2 lbs Blood Orange segments
  • 1 Lemon zest
  • 1/4 cup Lemon juice fresh
  • 1 Lime zest
  • 1/2 Red onion diced
  • 3 stalks Celery diced
  • 1/4 cup Cilantro, fresh chopped
  • 1 tbsp Thyme, fresh chopped
  • 1/2 cup Orange or apple juice unsweetened


  • Combine blood orange segments, juice & zest of lime, red onion, celery, & cilantro in a bowl and refrigerate until time to serve.
    Combine lemon juice & zest, thyme, and orange or apple juice.
    Pour over salmon fillets in a resealable bag or container and marinate 15 minutes.
    Adjust oven rack so that salmon will be 6-8 inches from the top element.
    Preheat broiler 10 minutes. Line a baking sheet with foil or parchment paper.
    Remove salmon from marinade and place on baking sheet. If salmon fillets have skin, lay them skin side down.
    Discard remaining marinade. Broil 9-12 minutes until opaque throughout and segments flake apart easily.
    Serve with salsa and a side salad or asparagus.