Orange Cilantro Crusted Salmon

9 Dec

Thanksgiving was a couple weeks ago and now that we’re in full tilt holiday boogie, I feel like everything I’ve been eating automatically has twice the fat and calories. Everything. Even my drinking water has been artificially enhanced with solid grams of fat. (Eww). Seriously though, since Thanksgiving, I’ve been feeling like everything I’ve eaten has been so heavy. Of course that night I made homemade fried chicken tenders with mac and cheese and mashed potatoes didn’t help. Regardless, I came across this recipe on when trying to come up with something for dinner recently. I modified the recipe I found to my version below – thought this might be a little lighter option, yet still satisfying.

The bright flavors used for this salmon are sure to lift your spirits – big on taste, less on fat!

Preheat the oven to broil setting and season some salmon filets with salt and pepper. I only had a couple of filets for our dinner and the glaze I made below ended up being a pretty big amount. I could have easily used it for double the amount of filets – so this is a great recipe if you’re having people over and need some quick and easy with a lot of flavor.

Bring 1 cup of orange juice to a boil and then continue simmering until it has reduced down to about 1/4 cup.

Grazing in The City - Orange Cilantro Crusted Salmon

Reducing the orange juice

While it is reducing, chop up a small amount of red onion – about 4-5 teaspooons, super-finely choppped. Then chop the roughly the same amount of cilantro. Then take these 2 ingredients and whisk together with some oil, chili powder, italian dressing, dijon mustard and some lime juice. Add in the reduced and thickened orange juice, once it has cooled a bit. And this will be your glaze – isn’t that easy?

Generously coat the tops of your filets with the orangey-cilantro glaze and send them to broil!

Grazing in The City - Orange Cilantro Crusted Salmon

Ready, set, broil!

My general rule of thumb I learned a long time ago with salmon is to broil filets for 10 minutes for each inch of thickness . . . so, more often than not, you’ll want to broil them anywhere between 10-20 minutes. I love, LOVE broiled salmon – but it’s easy to overcook as well. I usually start checking them a little early and watch them closely to make sure they’re done just right. Broiling salmon is really one of the easiest things ever – once you know how the meat is supposed to look and how it flakes with a fork, you’ll get the hang of it very quickly.

Grazing in The City - Orange Cilantro Crusted Salmon



  • 4 large salmon filets
  • 1 cup orange juice
  • 4-5 teaspoons chopped red onion
  • 4-5 teaspoons chopped cilantro
  • Juice from 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon honey dijon mustard
  • 1/2 cup italian dressing
  • salt and pepper


Place orange juice in a small saucepan and bring to a boil, cooking until liquid is reduced to about a 1/4 cup. Set aside to cool. In a small bowl, combine red onion, cilantro, lime juice, chili powder, dressing and mustard. Add reduced orange juice last, after it has cooled a bit.

Season filets with salt and pepper. Gently place them in a greased baking dish or broiling pan/rack – whatever you normally use for baking/broiling. Just make sure it’s greased. Generously top the filets with the orangey-cilantro glaze mixture. Broil for 10 minutes per inch of thickness – watch closely, so you don’t overcook them, dammit! Give ’em the old fork-flake test and when they’re ready, serve immediately!


6 Responses to “Orange Cilantro Crusted Salmon”

  1. Eva Taylor December 9, 2011 at 1:30 pm #

    Hi Bill, we fired up the grill last night and had grilled salmon! Feeling similar to your situation (too heavy eating) we simply plopped the grilled salmon on a bed of arugula and spinach with a few sautéed mushrooms and tomatoes, and dressed it with a lemon dill dressing. Tasty and light. Our salmon was the super red salmon from BC. One of our clients is a fish packer (canned tuna and such) and they told me the redder the salmon, the more shrimp they ate. Our’s was a pig according to it’s bright red colour!

    • billpeeler December 9, 2011 at 1:38 pm #

      YUM. I love grilled salmon – a relative has a grill/smoker and I was lucky enough to have salmon filets grilled and smoked. That was one of the best meals I’ve ever had. Serving it up on a bed of greens sounds wonderful as well. Did you make your lemon dill dressing?

      • Eva Taylor December 10, 2011 at 3:48 am #

        Yes, Bill, we always make our own dressings and marinades; that way you can control the salt and sugar. We forgot about the smoker! Last summer I got JT a Smoke Daddy that just attached to the grill. I must remember to pull it out more often!

      • billpeeler December 10, 2011 at 7:31 pm #

        That’s awesome – I should try my hand at making more dressings for sure . . .

  2. Sarah December 12, 2011 at 8:22 pm #

    Yummm! I could totally go for some fish in between all this holiday grub.

    • billpeeler December 12, 2011 at 9:37 pm #

      Thanks, Sarah – it really was delicious!

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