• Prep Time: 25 Minutes
  • Cook Time: 11 Minutes

Number of servings

Salmon ingredients

  • 4 six ounce salmon fillets
  • .5 cup freshly squeezed Sunkist® Minneola tangelo juice
  • .5 cup freshly squeezed Sunkist® mandarin juice
  • 1 teaspoon Sunkist® Minneola tangelo or Sunkist® mandarin zest
  • 1 teaspoon salt, plus more for sprinkling
  • .25 cup chopped cilantro
  • .25 cup extra-virgin olive oil

Orange Red Onion Salsa ingredients

  • 2 Sunkist® Cara Cara oranges
  • .333 cup finely diced red onion
  • 1 medium jalapeño, seeded and finely diced (optional)
  • 3 tablespoons chopped fresh herbs
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt, to taste



  1. Whisk together the freshly-squeezed juice, zest, 1 teaspoon salt, ¼ cup olive oil and ¼ cup chopped herbs, then place in a shallow dish or gallon zip-top bag.
  2. Add the salmon fillets to the marinade and allow to marinate in the fridge for 15 minutes.
  3. About 5 – 10 minutes before salmon is finished marinating, set up the broiler: Make sure the top oven rack is about 7 – 8 inches from the top of the oven. Then, preheat the broiler on high.
  4. Once the salmon has finished marinating for 15 minutes, remove the pieces from the marinade and pat them dry with paper towels. Place the salmon pieces skin side down on a baking tray. Sprinkle the salmon with a little additional salt and broil for 10 – 11 minutes, or until the outside of the salmon is nicely browned and the inside is cooked through.
  5. Remove the salmon pieces onto a platter and top with the orange red onion salsa.

Orange Red Onion Salsa


  1. While the salmon is marinating: cut a small piece off the top and bottom of each orange so it lays flat on your cutting board, then cut the skin off the oranges with a knife, cutting from top to bottom in strips, making sure to remove all of the white pith.
  2. Cut the orange flesh into small bite- sized pieces. Add the orange pieces to a medium bowl, along with the remaining salsa ingredients. Add salt to taste. Set aside.