Citrus Baked Salmon with Fingerlings Recipe
Citrus Baked Salmon with roasted fingerling potatoes in a flavorful citrus marinade. With only 15 minutes of hands-on time, this simple easy sheet-pan dinner recipe is perfect for busy weeknights!
How to Make the Best Citrus Baked Salmon with Fingerlings
This citrus baked salmon is the kind of weeknight dinner that feels special without requiring hours of effort. The combination of tender roasted fingerling potatoes, caramelized shallots, and bright citrus creates the perfect backdrop for perfectly cooked salmon fillets. The citrus marinade brings together honey, fresh orange, garlic, and a touch of cayenne for a balanced flavor that’s both sweet and savory.
What makes this recipe so appealing is its simplicity—everything roasts together on one sheet pan, which means minimal cleanup. The potatoes and citrus get a head start in the oven, developing golden edges and concentrated sweetness, before the marinated salmon joins the party. In under an hour, you have a complete, healthy meal that looks like it came from a restaurant.
The key to success is letting the salmon marinate while the vegetables roast. This not only saves time but allows the flavors to penetrate the fish. Don’t skip the final broil if your oven has one—those caramelized edges on the salmon are absolutely worth it. Serve this alongside a crisp green salad for a meal that’s as nutritious as it is delicious.
Citrus Baked Salmon with Fingerlings
Citrus Baked Salmon with roasted fingerling potatoes in a flavorful citrus marinade. With only 15 minutes of hands-on time, this simple easy sheet-pan dinner recipe is perfect for busy weeknights!
Ingredients
Roasted Vegetables
Citrus Marinade
Salmon
Instructions
Roast the Vegetables
- Preheat oven to 425°F.
- Place potatoes, shallots, and citrus on a parchment-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, toss to coat well, and spread out evenly.
- Bake for 20-25 minutes, or until potatoes are fork-tender.
Prepare the Marinade and Salmon
- While the potatoes are roasting, make the citrus marinade. Stir the olive oil, honey, garlic, half of the orange zest, 2 tablespoons of the orange juice, salt, pepper, and cayenne in a small bowl.
- Place the salmon in a shallow bowl and pour the marinade over top, turning salmon to coat all sides. Leave on the counter while potatoes finish.
Bake the Salmon
- When the potatoes are fork-tender, lower heat to 375°F. Give them a quick toss and nestle the salmon in between the potatoes.
- Drizzle any remaining marinade over the salmon filets. Scatter with a few thyme sprigs.
- Bake until salmon is cooked to desired doneness (8-12 minutes, depending on thickness). For beautiful color, broil for the last few minutes.
- Garnish with remaining orange zest, thyme, and a squeeze of orange juice to taste.
Notes
- You can substitute mini potatoes if fingerlings are unavailable.
- For the citrus, you can use tangerines, mandarins, or Meyer lemons instead of kumquats.
- This dish pairs wonderfully with a fresh kale salad.
