Recipe Corner: Baked Citrus Dill Salmon with Parsley and Onions



6 (6 oz.) salmon fillets

1/2 medium onion, minced

2 garlic cloves, minced

3 tablespoons melted unsalted butter

3 tablespoons orange juice

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3 tablespoons lemon juice

3 tablespoons lime juice

2-3 tablespoons olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon each lemon pepper and dried dill weed

Kosher salt and black pepper to taste

Pinch of red pepper to taste

Minced flat-leaf parsley and green onions

Chopped fresh mint

3 or 4 sliced lemons and limes for garnish



In a large glass bowl, combine the minced onions, garlic, butter, orange, lemon and lime juices, olive oil, honey, mustard, garlic powder, lemon pepper, dill, salt, black pepper and red pepper in a bowl and mix to combine.

Add the salmon to the bowl skin side down and coat with the marinade.  Cover and refrigerate for 2-3 hours, turning occasionally.

Pre-heat oven to 450 degrees and bake salmon for 15-18 minutes or until cooked through.

Remove salmon to a platter and generously garnish with parsley, onions, mint, and sliced lemons and limes.  Spoon extra sauce over the salmon.  Serve with hot rice or bulgur pilaf and fresh garden vegetables.

Serves 6.


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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