Citrus-Herb Salmon with Orange and Red Onion Salsa

This post has been sponsored by Sunkist Growers. All thoughts and opinions are my own.

One of my favorite parts of winter is the abundance of fresh citrus. As someone who enjoys cooking, I love finding new ways to use citrus in both sweet and savory dishes.

This Citrus Herb Salmon with Orange Red Onion Salsa uses juice from Sunkist® Minneola Tangelos and Sunkist Delite® Mandarins in the marinade, and juicy pieces of Sunkist Cara Cara Oranges in the salsa. Cara Caras are sweet and mellow, which complements the brighter, tangier Tangelo and Mandarin juices in the marinade.

If you enjoy citrus, check SunkistShopperHub.com for coupons, recipes, and ingredient ideas.

Recipe ingredients

For this dish I used three Sunkist citrus varieties: Minneola Tangelos, Mandarins, and Cara Cara Oranges. Each brings its own flavor and texture, so they work together to create a balanced marinade and bright salsa.

Minneola Tangelos

• The juice of Minneola Tangelos is used in the salmon marinade. Minneolas are a cross between a grapefruit and a tangerine and are among the juiciest citrus varieties. Their bold, tangy flavor adds noticeable brightness to the marinade.
• Minneolas often have a small knob at the stem and are available mid-December through April or May. They’re high in vitamin C and a good source of folate, with no cholesterol or saturated fat.

Mandarins

• I also used Mandarin juice in the marinade. Mandarins are sweet and juicy, which helps balance the sharper flavor of the Tangelo juice.
• Mandarins are typically seedless and easy to peel, making them a kid-friendly fruit. They’re available November through May and provide vitamin C and fiber while being fat- and cholesterol-free.

Cara Cara Oranges

• Cara Cara Oranges are used in the orange red onion salsa. They are very sweet with lower acidity, which pairs nicely with raw red onion and jalapeño.
• Cara Caras look like regular navel oranges on the outside but have pinkish flesh due to natural lycopene. They’re often called The Power Orange® by Sunkist because one Cara Cara supplies 100% of the recommended daily vitamin C.

You can find these Sunkist citrus varieties at your local grocery store. In my area they were displayed in the center of the produce aisle, which makes shopping quick and convenient.

Step by step photos

1. Make the marinade: juice the Mandarins and Minneola Tangelos, then whisk the juice with chopped herbs, olive oil, salt, and citrus zest. I used cilantro, but parsley, dill, or tarragon work well too.

2. Add the salmon to the marinade and refrigerate while you prepare the salsa. Marinate the salmon for about 15 minutes only; the acid in citrus can alter the texture if left too long.

3. Prepare the orange red onion salsa while the salmon marinates: remove the peel and pith from the Cara Cara Oranges, cut the flesh into bite-sized pieces, and combine with finely diced red onion, chopped herbs, olive oil, salt, and seeded jalapeño if you like heat.

4. When the salmon has marinated, remove it from the marinade, pat dry, place skin-side down on a baking tray, and sprinkle with salt. Broil for 10–11 minutes or until the exterior is nicely browned and the fish flakes easily with a fork.

5. Transfer the salmon to a platter and spoon the Cara Cara orange and red onion salsa over each piece. Serve any extra salsa on the side.

Tips and tricks

• Position the oven rack about 7–8 inches from the broiler so the fish cooks evenly without burning. For many ovens this is the third slot from the top.
• Preheat the broiler for 5–10 minutes before cooking.
• If your fillets are thinner than 2 inches or smaller than 6 ounces, reduce the broiling time and check for doneness a few minutes early.
• If browning is uneven, rotate the baking tray front to back halfway through cooking.

Check SunkistShopperHub.com for coupons, recipes, and ingredient ideas.

📖 Recipe