By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
814 cal · 27 min
Salmon with Citrus Dressing
Recipe GLPR395ee772dfb6a5
Pan-seared salmon fillets topped with a bright citrus vinaigrette made from fresh orange juice, lemon juice, and white balsamic vinegar. This elegant Nordic-inspired dish is naturally gluten-free and pairs beautifully with seasonal vegetables. The fish is cooked until golden and flaky, then drizzled with the zesty dressing and finished with fresh parsley for a light, flavorful main course.
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Ingredients
1/2 cup fresh orange juice
3 tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 Grated zest of 1 lemon
3/4 cup neutral oil
1 1/2 to 2 pounds salmon fillets
2 tablespoons olive oil
3 tablespoons fresh chopped parsley
Salt and black pepper to taste
Directions
Prepare the citrus dressing by whisking together the orange juice, white balsamic vinegar, Dijon mustard, kosher salt, lemon juice, and lemon zest in a medium bowl until well combined.
While whisking continuously, slowly drizzle the neutral oil into the juice mixture to emulsify and create a smooth, cohesive dressing. Set aside.
Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Carefully place the salmon fillets skin-side up in the hot skillet and cook for 4-5 minutes until the flesh side develops a golden crust.
Flip the salmon fillets and continue cooking for another 3-4 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
Transfer the cooked salmon to a serving platter and drizzle generously with the citrus dressing.
Garnish with fresh chopped parsley and serve immediately while warm.
Comments
Salmon and citrus ingredients are readily available at any Charlotte grocer—even ALDI carries wild-caught options—and the pantry staples (balsamic, Dijon, lemon, orange juice) need no special hunt. The cost per serving runs about $5–6 depending on salmon quality, driven mainly by the protein itself, which is reasonable for a weeknight. Twenty-seven minutes is honest for pan-seared salmon and a quick vinaigrette, though plating and garnish push closer to thirty-five. This is a straightforward, fuss-free dish that feeds four without constant attention and reheats adequately for cold leftovers or a quick warm-up, though salmon texture fades slightly on the second day.
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