I was delighted with how this baked salmon with clementine, sesame, ginger and maple turned out. The combination of sweet-tangy citrus, nutty sesame and a hint of caramelised maple created complex, layered flavors, yet the recipe needs only about five minutes of hands-on prep.
Instead of the usual lemon, this uses clementines for a sweeter, brighter citrus note—tangerines or blood oranges would work well too. Cooking the salmon low and slow keeps the flesh moist and tender, producing a silky texture that feels indulgent without much effort.
Serve the salmon with sautéed greens, sesame asparagus, roasted Brussels sprouts, a crisp salad or a simple root vegetable puree for a quick, satisfying weeknight meal.
How to Make Salmon with Clementines and Sesame
This recipe really does only take five minutes of active time and it’s baked in a single shallow dish, so cleanup is easy. The slow roast at a low temperature produces a delicate, moist fillet that’s worth the longer oven time.
Begin by preheating the oven to 135°C (275°F) and seasoning the salmon generously with salt and pepper. Because the fish cooks slowly, it needs more time in the oven than quick broiled or high-temperature recipes, but the texture you get is tender and luscious.
In a shallow baking dish (a pie dish or any shallow tray that fits your fillet works well), whisk together the olive oil and toasted sesame oil. Add maple syrup for sweetness—honey or agave can be substituted—then a small amount of fish sauce for umami; soy sauce is an acceptable alternative if needed.
Stir in sesame seeds and chili flakes for texture and spice, then grate in fresh ginger and garlic. Add the zest of a clementine and whisk everything to combine into a fragrant cooking liquid.
Thinly slice your clementines into rounds. Arrange half of the rounds in a single layer on the bottom of the baking dish and scatter half of the thinly sliced shallots over them. Place the seasoned salmon fillet on top of the fruit and shallots, then layer the remaining clementine slices and shallot over the fish.
Tightly cover the dish with foil and bake until the internal temperature in the thickest part of the fillet reaches about 50°C (125°F) on an instant-read thermometer. Depending on the thickness of your fillet this generally takes 30–40 minutes. Remove from the oven and let the salmon rest for at least five minutes before serving.
Spoon some of the fragrant roasting liquid over the fish when plating if you like. Leftover salmon is great in salads, cakes or sandwiches, so consider cooking a little extra.
Clementine Baked Salmon (No Lemon Needed!)
Equipment
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Instant Read Thermometer
Ingredients
- 350 g (12 oz) salmon fillet
- 60 ml (1/4 cup) olive oil
- 1 tbsp toasted sesame oil
- 1 tbsp maple syrup (or honey/agave)
- 2 tsp fish sauce (or soy sauce)
- 2 tsp sesame seeds
- 2 tsp fresh grated ginger
- 1/2 tsp chili flakes
- 2 cloves garlic, grated or finely minced
- 2 clementines, zested and thinly sliced into rounds
- 1–2 shallots, thinly sliced
Instructions
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Preheat oven to 135°C (275°F). Generously season the salmon with salt and pepper.
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In a shallow baking dish whisk together olive oil, sesame oil, maple syrup, fish sauce, sesame seeds, ginger, garlic and clementine zest.
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Arrange half the clementine slices in a single layer on the bottom of the dish and top with half the shallot slices. Place the salmon on top, then layer the remaining shallots and clementine slices over the fish.
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Cover tightly with foil and bake until the thickest part registers 50°C (125°F) on an instant-read thermometer, about 30–40 minutes depending on fillet thickness. Let rest for at least 5 minutes.
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Remove the salmon from the dish, spoon a little of the cooking liquid over the top if desired, and serve.
Video
Nutrition
This is a true “set-it-and-forget-it” dish—easy to prepare and perfect for a special weeknight dinner or entertaining. If you want a different citrus profile, try tangerines or blood oranges; the method remains the same and the results are equally delicious.
Looking for more baked salmon ideas or have questions about this recipe? Leave a comment below—I’d love to help.
