Salmon with Spicy Citrus Dressing
Recipe yields a little more than 1 cup of salad dressing. Store, in an airtight container or mason jar with lid, in the refrigerator, or on your countertop if eating within a day or two.
Prep Time2 minutes mins
Cook Time10 minutes mins
Total Time12 minutes mins
Course: Main or Side Dish
Cuisine: American
Keyword: baked salmon, roasted salmon, salmon
Servings: 4
For the salmon
- 4 fresh salmon filets
- extra virgin olive oil
- salt and pepper
- chile lime seasoning blend optional; from Trader Joe's
- fresh arugula and baby spinach or other salad blend when serving
- orange wedges for garnish
- green onions finely diced, for garnish
For the dressing
- 1/2 cup fresh orange juice
- 1/4 cup brown rice vinegar
- 1/4 cup low sodium soy sauce
- 2 to 3 tablespoons fresh ginger freshly grated
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 tablespoon sweet red chili sauce I like the Thai Kitchen brand
- 1 tablespoon Korean hot pepper paste gochujang
- 1 to 2 tablespoons avocado or vegetable oil
- 1 tablespoon sesame oil
For the salmon:
Preheat your oven to 425 degrees.
Prep and line a baking sheet. Pat your salmon filet gently with a paper towel. Lightly drizzle with some extra virgin olive oil, season with salt and pepper and the chile lime seasoning blend if desired.
Bake in the oven for about 8 to 10 minutes, depending on the thickness of your salmon filet.
For the dressing:
Whisk together all of the ingredients. Taste and adjust any ingredients as needed. Set aside.
To serve: plate the cooked salmon on a bed of the fresh arugula and baby spinach. Drizzle the dressing over the top and garnish with some finely diced green onions. Serve with orange wedges if desired. Enjoy!
This dressing is also delicious with chicken and over salads too!