Seattle Pollen Season Citrus-Skinned Salmon
A bright, zesty salmon fillet with a citrus-glazed crust, designed to complement Seattle's high pollen days. This Pacific Northwest-inspired seafood recipe (high protein), ready in about 27 minutes, pairs salmon fillets, fresh orange juice, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) salmon fillets
- 1/4 cup fresh orange juice
- 2 tbsp lemon zest
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 2 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh dill
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Place salmon fillets skin-side down on a parchment-lined baking sheet.
- Step 2: Whisk together orange juice, lemon zest, garlic powder, Dijon mustard, olive oil, salt, and black pepper in a small bowl until emulsified.
- Step 3: Brush half the citrus mixture evenly over salmon fillets. Top each with 1/2 tbsp chopped dill.
- Step 4: Bake for 12 minutes until salmon is opaque and flakes easily with a fork, basting with remaining citrus mixture halfway through cooking.
- Step 5: Rest for 3 minutes before serving to let juices redistribute.
