Citrus and Fennel Sockeye Salmon

Squeeze the day with this vibrant and fresh salmon dish that comes together in an easy 30 minutes or less! With it being so easy to prepare, so easy to cook and tastes just as good as it looks, this makes for a great dinner for the whole family!



  • 4 Sockeye salmon filets, seasoned with salt, pepper and garlic powder
  • 1 Naval Orange, skin removed and sliced + 2 TBSP orange juice
  • 1 Grape Fruit, skin removed and sliced + 2 TBSP grapefruit juice
  • Fresh lemon juice from half of a lemon + lemon zest from half a lemon
  • 1 Fennel bulb, thinly sliced + greens from the top for garnish
  • 1/4 TSP black pepper
  • 1/4 TSP salt
  • 2 TBSP capers
  • 3 TBSP olive oil, divided (1 for marinade and 2 for cooking fish)
  • 1 TBSP green onion, thinly sliced and green parts only
  • Steamed jasmine white rice, for serving with the salmon and citrus salad


  1. You will want to make the citrus and fennel salad ahead of time to give it time to cool in the fridge before serving. To make, combine the following ingredients in a bowl: 1 orange, 1 grapefruit, fresh lemon juice, lemon zest, 1 fennel, orange juice, grapefruit juice, black pepper, salt, capers, green onion and 1 TBSP olive oil. Mix everything well and place in the fridge to cool for at least 30 minutes before serving. But, keep in the fridge the longer the better!
  2. Make your jasmine white rice accordinG to package or in your rice cooker.
  3. Rinse your salmon filets and pat dry. Season with salt, pepper and garlic powder to your liking.
  4. Heat a pan over medium heat, add 2 TBSP olive oil. When hot place salmon, skin side up. Cook on one side for 3 minutes. Flip and then cook for another 3 minutes with the skin side down.
  5. When done, remove from heat immediately. Top your fish with the citrus and fennel salad and serve with white rice immediately.
  6. ENJOY!