🌿 Rosemary Citrus Baked Salmon Recipe

A Vibrant, Elegant, and Healthy Baked Salmon You’ll Make on Repeat

If there’s one recipe that delivers elegance without effort, it’s this Rosemary Citrus Baked Salmon. The magic lies in its simplicity: buttery salmon roasted to flaky perfection, kissed with the brightness of fresh citrus and the earthy depth of rosemary. The scent alone—citrus caramelizing with garlic and herbs—turns your kitchen into a five-star restaurant.

This dish became an instant favorite in my home after one dinner party. It was stunning to serve yet came together in under an hour. Since then, it’s become a requested favorite for holidays, date nights, and even clean-eating meal prep. This isn’t just a recipe—it’s a culinary experience that brings nourishing flavor and effortless sophistication to your table.

🍽️ Why You’ll Love This Recipe

• ✅ Omega-3 rich & high in protein
• ✅ Naturally gluten-free, keto, and Whole30 friendly
• ✅ Ready in under 45 minutes
• ✅ Great for dinner parties and weeknight meals
• ✅ Elegant flavor with everyday ingredients

🛒 Ingredients You’ll Need

Serves: 4
Prep Time: 15 mins | Cook Time: 12–18 mins | Resting Time: 5–10 mins
Total Time: ~35–43 mins

🐟 For the Salmon:

• 1 large salmon fillet (approx. 2 lbs / 900g), center-cut preferred
• ¼ cup (60 ml) extra virgin olive oil
• 1 lemon – half thinly sliced, half juiced (~2–3 tbsp juice)
• 1 orange – half thinly sliced, half juiced (~3–4 tbsp juice)
• 3–4 garlic cloves, minced
• 3–4 sprigs fresh rosemary (2 tbsp chopped + extra for garnish)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Optional: 1 tbsp honey or maple syrup
• Optional: Pinch of red pepper flakes

🔪 How to Make Rosemary Citrus Baked Salmon

1. Prep the Oven & Pan

Preheat oven to 400°F (200°C). Line a large baking dish or sheet with parchment or foil (lightly greased if using foil).

2. Prepare the Salmon

Pat the salmon dry thoroughly using paper towels. Place skin-side down in the baking dish. Remove any visible pin bones.

3. Mix the Citrus Marinade

In a small bowl, whisk together:

• Olive oil
• Lemon + orange juice
• Minced garlic
• Chopped rosemary
• Salt & pepper
• Optional: honey/maple syrup and red pepper flakes

Taste and adjust salt/sweetness as desired.

4. Season the Salmon

Pour the marinade over the salmon, spreading evenly. Top with lemon and orange slices and a few rosemary sprigs for aroma.

5. Bake the Salmon

Bake in the center rack for 12–18 minutes, depending on thickness:

• 1-inch thick: ~12–14 mins
• 1.5-inch thick: ~16–18+ mins

Doneness Tips:

• Flakes easily with fork
• Internal temp of 130–135°F (54–57°C) for medium
• Or 145°F (63°C) for fully cooked

6. Optional Broil for Caramelization

Broil on HIGH for 1–2 minutes for extra browning on citrus slices. Watch closely.

7. Rest & Serve

Let salmon rest for 5–10 minutes before slicing. Spoon pan juices over each portion. Garnish with fresh rosemary or parsley.

📋 Rosemary Citrus Baked Salmon Recipe Card

Ingredients
✔ 1 large salmon fillet (2 lbs)
✔ ¼ cup olive oil
✔ 1 lemon (sliced + juiced)
✔ 1 orange (sliced + juiced)
✔ 3–4 garlic cloves, minced
✔ 2 tbsp chopped rosemary
✔ 1 tsp kosher salt
✔ ½ tsp black pepper
✔ Optional: 1 tbsp honey/maple syrup
✔ Optional: red pepper flakes

Instructions

1. Preheat oven to 400°F. Line a baking sheet.
2. Dry salmon, remove bones, and place on tray.
3. Whisk oil, citrus juice, garlic, rosemary, salt & pepper. Add sweetener/spices if using.
4. Pour mixture over salmon. Top with citrus slices & rosemary.
5. Bake 12–18 minutes until salmon flakes and reaches desired doneness.
6. Optional: Broil 1–2 mins for browning.
7. Rest 5–10 mins. Serve with juices and garnish.

🧠 Chef’s Tips

• Use center-cut salmon for even cooking and better presentation
• Don’t skip drying the salmon—it ensures browning, not steaming
• For deeper flavor, marinate 15–30 minutes before baking (don’t exceed 1 hour)
• Wild vs. Farmed: Wild is leaner and cooks faster; farmed is richer and more forgiving

🥗 Serving Suggestions

Pair this salmon with:

Veggies:

• Roasted asparagus, sautéed spinach, green beans, glazed carrots

Starches:

• Lemon quinoa, garlic roasted potatoes, couscous, orzo salad, wild rice

Fresh Options:

• Cucumber dill salad, fennel-orange salad, mixed greens with lemon vinaigrette

Wine Pairings:

• White: Sauvignon Blanc, Pinot Grigio
• Rosé: Dry Provence-style
• Light Red: Pinot Noir (chilled)

♻️ Storage & Meal Prep Tips

Storage:

• Refrigerate in airtight container for up to 3 days

Reheat Gently:

• Low oven (300°F) with a splash of broth or citrus juice, covered
• Avoid microwaving (dries out fish)
• Also delicious cold in salads or pasta!

🔄 Variations & Dietary Options

• Keto: Omit honey/maple syrup
• Paleo: Use maple syrup
• Whole30: Omit sweeteners
• Herb swap: Use thyme or dill instead of rosemary
• Citrus swap: Try lime, blood orange, or grapefruit
• Add-ons: Sliced shallots, capers, or white wine in baking pan

🧾 Nutrition Info (Per Serving – Estimated)

Rich in:
✅ Vitamin D
✅ B12
✅ Selenium
✅ Potassium
✅ Healthy Omega-3s

❓ FAQ: Rosemary Citrus Baked Salmon

Can I use frozen salmon?
Yes. Thaw overnight in the fridge. Pat completely dry before baking.

Skin-on or off?
Either works! Skin-on protects moisture but is easy to remove after baking.

Can I use dried rosemary?
Yes—use 2 tsp dried rosemary if fresh isn’t available. Crush before using.

What other citrus can I use?
Blood orange, lime, or grapefruit work beautifully. Adjust sweetness as needed.

How long does it keep?
Up to 3 days in the fridge. Great for salads, wraps, or grain bowls the next day.