• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    25 minutes
  • Serves

Equipment: Parchment Paper Sheets


1 pound salmon, preferably center-cut, skin removed

¼ cup olive oil

2 tablespoons lemon juice

1 tablespoon agave or honey

1 garlic clove, grated

2 teaspoons fresh ginger, grated

1 orange, peeled and thinly sliced

1 Meyer lemon, thinly sliced and seeds removed

1 teaspoon black sesame seeds

¼ cup picked cilantro leaves

¼ cup scallions, thinly sliced

¼ teaspoon chili flakes

Kosher salt


Preheat the oven to 400℉ (200℃)

Add olive oil, lemon juice, agave, garlic, and ginger to a small bowl. Season with salt and pepper to taste. Set aside.

Place salmon on a parchment lined rimmed sheet tray. Pour olive oil mixture over salmon. Bake for 10-12 minutes or until salmon is firm to the touch.

Add salmon to a serving platter or large plate. Pour any left over juice in the sheet tray over salmon. Top with orange and Meyer lemon slices. Sprinkle with black sesame seeds and chili flakes. Garnish with cilantro leaves, scallions and flaky salt.

citrus roasted salmon on white plate

Sustainable and pre-cut parchment paper for every recipe.

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Danielle Campbell