Using a medley of lemons, blood oranges, and common oranges, this baked easy citrus salmon comes together in under 30 minutes from start to finish for a bright, light, and low-carb meal! And, oh, it looks fancy enough to impress just about anyone.

baked salmon topped with bright citrus slices, peppers and herbs

From grilling to pan-seared, I adore salmon. It’s versatile, healthy, and meaty enough that it holds up to great recipes without needing to be gentle or mild.

However, this baked citrus salmon recipe is about as basic as it gets with no marinade, no fancy equipment (just a baking sheet), and the citrus you have needing to be used up, making it the perfect beginner salmon recipe when you want to learn just how to cook salmon in the oven.

Or one, when you want to impress the guests without really making a mess in the kitchen

Works every time.

over easy spice blend over raw salmon - showing bottle
Sprinkling a little GirlCarnivore Over Easy on EVERYTHING

What you need

This oven-baked salmon recipe doesn’t call for much. You only need 1 whole side of salmon, 2 to 4 lbs, or 4 to 6 individual salmon fillets, GirlCarnivore OverEasy everything blend, (or another zesty fresh herbaceous spice blend, but I had to try), and a variety of citrus to slice over top.

For aesthetics, that WOW factor, I like to mix three colors of citrus for this recipe, lemons, blood oranges, and common oranges, however, if you only had lemons or oranges, this recipe is still awesome. Tangerines, naval, Cara Cara, and Valencia oranges also work great for this recipe.

The recipe shown uses Kvarøy Arctic Salmon. It is farmed salmon from Norway. For more information on their practices please review their site and information here.

raw salmon on platter with citrus slices and spices sprinkled on top

How to Make Oven Baked Salmon

This recipe is SO easy but looks like a 5-star dinner! All you need to do is portion your salmon fillet into even helpings.

GirlCarnivore Pro Tip: To make even portions, trim the edges from either side, head edge to tail fin edge, creating a smooth even line. Starting from the widest part, cut even portions based on weight, not width. The further back you get, the thinner the meat is and equal weight will help with even cook time.

raw while salmon filet
Shown is Kvarøy Arctic farmed salmon from Norway.

From there you slice the lemons and oranges and arrange them on a well-used baking sheet. Nestle the salmon portions, skin side down on the bed of citrus.

Sprinkle with salt and spice mix before layering a few more fresh slices over top. Then bake the salmon until it reaches 145°F, and flakes easily with a fork, in the preheated oven, about 15 to 18 minutes.

That’s it. From there you serve it alongside whatever strikes your fancy and fits your dietary goals or needs.

It couldn’t get much more simple. Well sure you could skip the fruit…. but at least that makes this recipe pop!

raw salmon assembled on a baking sheet to be cooked with citrus

When finished, garnish the salmon with finely minced parsley and thin-sliced peppers to add another layer of vibrant flavors and texture.

What to serve with citrus salmon

This recipe pairs well with a variety of side dishes. Try roasted asparagus, blanched green beans, a hearty salad, quinoa, or tabouli. The fresh herbs pick up and compliment the bright citrus flavors of the fish while keeping the meal light.

Store leftovers in an airtight container, discarding the lemons that the salmon sat atop while baking, in the fridge for up to 3 days. Eat leftovers cold over a salad, flaked into your morning eggs, or on a bagel, or reheat in the microwave in quick bursts until heated through for a repeat dinner.

above shot of sheet pan baked citrus salmon

Want more salmon recipe inspiration? Try some of my favorites

If you’ve tried this easy salmon recipe or any other on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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Easy Baked Citrus Salmon

5 from 5 votes
Prep: 10 minutes
Cook: 15 minutes
Resting Time: 5 minutes
Servings: 6
citrus baked salmon topped with sliced sweet peppers and herbs
This salmon recipe is one of my favorites, with slices of lemons and a variety of oranges its bright and light but is incredibly easy with a quick oven bake. A perfect 30-minute impressive meal!

Recommended Equipment

  • Baking sheet


For the Salmon

  • 2-3 lbs salmon portion or 4 to 6 salmon fillets
  • 2 lemons
  • 2 blood oranges
  • 2 common oranges
  • 1 tsp salt
  • 1 tbsp GirlCarnivore Over Easy Blend

For Serving

  • 1/2 cup sweet peppers sliced thin
  • Fresh parsley minced
  • Freshly ground black pepper
  • 3 scallions thinly shaved


Prep the Salmon

  • Preheat the oven to 350°F.
  • Line a baking sheet with foil or, grease with oil, rubbing all over to prevent sticking.
  • Trim and cut the salmon into about 6 even portions.
  • Slice the citrus into 1/4″ slices and remove any seeds.
  • Arrange half of the citrus slices on the baking sheet.
  • Nestle the salmon, skin side down over the fruit slices.
  • Sprinkle with salt and the Over Easy blend.
  • Top with one or two additional slices of citrus on each fillet.

Bake the Salmon

  • Place the baking sheet with salmon on it in the pre-heated oven and bake for 15 to 20 minutes, until the salmon temps at 145°F at its thickest part, and flakes easily with a fork.


  • Remove the salmon from the oven and allow it to rest 3 minutes before serving.
  • Top with fresh slices of sweet peppers, parsley, cracked black pepper, and thinly shaved scallions.


Most varieties of citrus will work for this recipe, so use what you have. Lemons, oranges, tangerines, etc they all work!
As an additional layer of flavor, consider spreading 1 to 2 tbsp of mayo over the salmon before seasoning. If you aren’t counting carbs, add panko or breadcrumbs too.


Serving: 1g | Calories: 257kcal | Carbohydrates: 11g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 457mg | Potassium: 927mg | Fiber: 3g | Sugar: 6g | Vitamin A: 628IU | Vitamin C: 62mg | Calcium: 59mg | Iron: 2mg
Course: Main Course
Cuisine: American, Whole 30
Author: Kita Roberts

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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