Citrus Grilled Salmon with Orange Olive Oil Blend

Fresh salmon, lemon, garlic, and herbs come together with a lively citrus finish in this simple grilled dinner. The star is Orange Infused Olive Oil, which brings bright orange notes that lift the fish, round out the char, and leave every bite tasting fresh and vibrant.

Garden Infuzions

Citrus Grilled Salmon with Orange Olive Oil Blend

Flaky salmon gets brushed with bright Orange Infused Olive Oil, lemon, garlic, and herbs, then grilled until lightly charred and finished with fresh citrus for a sunny, flavor-packed dinner.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Fusion Cuisine, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 salmon fillets 6 ounces each
• 3 tablespoons Orange Infused Olive Oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh dill
• 1 lemon sliced
• Cooking spray or additional olive oil for the grill

Equipment

• 1 Grill Preheated to medium-high
• 1 Mixing bowl For the citrus marinade
• 1 whisk To combine the marinade
• 1 Basting Brush For coating the salmon
• 1 Tongs For turning the fillets
• 1 Instant-read thermometer Optional, for checking doneness

Method

 

Instructions

1. Pat the salmon fillets dry with paper towels and place them on a tray or shallow dish.
2. In a small bowl, whisk together the Orange Infused Olive Oil, lemon juice, orange juice, garlic, kosher salt, black pepper, parsley, and dill.
3. Brush the salmon fillets with the citrus mixture and let them rest for 10 minutes while you preheat the grill.
4. Heat a grill or grill pan to medium-high and lightly oil the grates or cooking surface.
5. Place the salmon skin-side down, if applicable, and grill for 4 to 5 minutes without moving it.
6. Carefully flip the salmon and grill for 3 to 4 minutes more, until the fish flakes easily and has light char marks.
7. Transfer the salmon to a platter, top with lemon slices, and spoon any remaining citrus oil over the fish before serving.

Notes

Use salmon fillets that are similar in thickness so they finish at the same time. If the grill is very hot, keep a close eye on the fish after the first flip so the citrus oil stays lively and the salmon stays tender.

The Orange Infused Olive Oil adds a bright orange note that plays especially well with lemon, garlic, and herbs.

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Recipe Tips

Let the salmon sit at room temperature for 10 minutes before grilling so it cooks evenly. If your fillets are thinner than 1 inch, start checking early to keep the texture tender and juicy. Oil the grill grates well and don’t rush the flip.

Serving Suggestions

Serve this salmon with grilled asparagus, rice pilaf, couscous, roasted potatoes, or a crisp green salad. A few lemon wedges on the side make the citrus finish even brighter.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy it chilled over greens or grains the next day.

Variations

Try this same flavor direction with mahi mahi, trout, or shrimp. You can also swap the parsley for dill, or add a spoonful of minced shallot to the citrus marinade for a sharper edge.

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