Who doesn’t love an easy but tasty salmon marinade? This ancho citrus marinade is made using a handful of ingredients, most of which you’ll already have in your kitchen! It’s the perfect sweet but spicy sauce to use on baked salmon!
Ancho Citrus Baked Salmon is a simple, easy, low fat, vitamin packed, deliciously tasty recipe! This ancho citrus salmon marinade is an ideal sauce to use for your salmon with all the flavors!
Ancho Citrus Baked Salmon takes less than 30 minutes to prepare! The ingredients are usually in my kitchen and can be stored in the freezer for weeks if needed. That means I can pretty much make this whenever I feel like it. I love having ingredients on hand! Lastly, it is packed with good stuff.
The glaze base is orange juice concentrate, which does have natural sugars, but lacks extra fats or oils. The spices are natural antioxidants. Lemon adds vitamin C. You can even vary the amount of chili powder used to control the heat, however I prefer mine caliente!
If you love seafood as much as I do then just trust me because you’ll love this recipe. The ancho citrus marinade brings the exact amount of spicy yet sweet flavor needed to make this recipe one of a kind! Your salmon should flake easily with a fork when it’s finished, making it exquisitely delicious.
Just writing about this recipe is making my mouth water. I might just have to make this recipe again pretty soon. I love my seafood and spice so this recipe is the perfect combination. I mean it’s technically quite a healthy recipe so more than once a week is okay, right?
You can even take your Ancho Chili Baked Salmon leftovers and make it into a salad! I just take my salmon and add spring greens, avocado, parmesan crisps, yellow tomatoes and Tessemae’s Southwest Ranch Dressing for another delicious meal.
If you enjoyed the salmon glaze in this recipe, be sure to check out my other easy seafood recipes:
Tools for making Ancho Citrus Baked Salmon:
Ancho Citrus Salmon
- 4 salmon fillets or one large cut into quarters
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 4 teaspoons ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 6 ounces can of frozen orange juice concentrate
- Cooking Spray
Preheat oven to 400 degrees. Spray a vented broiler pan with cooking spray. Rinse salmon fillets and place on broiler pan. Using a vented broiler pan cooks the fish evenly and quicker because the heat is circulating around the entire fillet.
Combine lemon juice through orange juice concentrate in a small sauce pan and heat over medium heat until combined. Lower heat to keep warm.
Baste salmon fillets with glaze and place in the oven for 5 minutes.
Remove and baste again. Cook for an additional 5 minutes
Baste and cook for an additional 5 minutes. It will be a total of 15 minutes in the oven. Fish should flake easily with a fork. Do not serve salmon (unless sushi grade) under medium. Cooking time may vary depending on thickness of the fillet. Allow to sit for 2-3 minutes before serving.
Drizzle more glaze over fillets or serve with a small dipping container on the side. Enjoy!