Tuscan Citrus Salmon 🍊

A Mediterranean-inspired salmon with orange, lemon, garlic, rosemary, and honey. Bright, earthy, and perfect for summer nights or al fresco dinners.

There’s a kind of warmth that doesn’t come from the oven, it comes from scent. The perfume of orange zest, rosemary, and garlic rising in waves as salmon roast gently, skin crisping, juices mingling with honey and oil.

Inspired by the simplicity of Tuscan cooking, this recipe layers sweet citrus with earth and fire. We brush salmon with a rustic glaze of orange juice, honey, rosemary, and olive oil, then roast it until golden and aromatic. It’s served alongside grilled zucchini kissed with lemon and sea salt.

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RECIPE
Serves 4 | It’s a rainy day and you are seeking comfort and some zest

For the Salmon:
4 salmon fillets, skin on
Zest of 1 orange (Cara Cara or navel)
Juice of 1 orange
1½ tbsp honey
2 garlic cloves, finely chopped
1 tsp fresh rosemary, finely chopped
1½ tbsp good olive oil
Salt + pepper to taste
Optional: thin orange slices for roasting

For the Grilled Zucchini:
2 medium zucchini, sliced lengthwise
Olive oil for brushing
Salt + pepper to taste
Optional: lemon zest, chili flakes, or a drizzle of balsamic

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METHOD

1. Make the Glaze:

   In a small bowl, whisk together orange juice, zest, honey, garlic, rosemary, olive oil, salt, and pepper. Taste it, it should be sweet, aromatic, and balanced.

2. Prepare the Salmon:

   Preheat oven to 400°F (200°C). Pat salmon fillets dry and place on a lined baking sheet. Spoon or brush glaze generously over each piece. I like to brush more of the glaze onto the salmon every 5 minutes. Roast for 10-12 minutes, until the salmon is just cooked through and lightly caramelized at edges. Broil the final 1-2 minutes if you want deeper color.

3. Grill the Zucchini:

   Brush zucchini slices with olive oil and season. Grill on a hot pan or grill for 2-3 minutes per side until charred and tender. Finish with lemon zest and drizzle some balsamic.

4. Serve:
   Plate each salmon with a handful of grilled zucchini. Drizzle any extra glaze form the baking sheet over the salmon. Garnish with fennel fronds, extra orange zest, or a few rosemary spring.

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My Suggested Pairings:

• Side: Grilled Eggplant with Balsamic & Oregano.

• Salad: Radicchio & Pear Salad with Walnuts & Pecorino - Bitter, sweet, crunchy, and creamy, wonderful if serving this meal on a cooler evening.

• Wine: Vernaccia di San Gimignano - Mineral, light and citrusy.

• Non-alcoholic: Sparking Lemon-Rosemary Water

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Kitchen Notes:

• I don’t know if I have mention this before but I love to cook my salmon in the Air fryer. Cook at 400°F for 11 minutes, its comes out perfect.

• In the picture above I used leftover Herbed Pistachio Couscous. You can find the recipe in The Ruby Hour Salmon post.

• Herbed Pistachio Couscous - I am obsessed, the texture of the pistachio and the lemon is just perfectly flavorful. If you take anything from this recipe. COOK THIS!!!

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I need to start making some recipes with basil because my basil plant is producing more than I can use. So you can expect some basil forward recipes soon. I hope you like this dish. Let me know what you think.

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Have you ever tried Cara Cara oranges? Because I am obsessed

🍽️Looking for more seasonal cooking inspiration?
Explore the Recipe Archive - lemon, orange, pomegranate, cherries, rustic meals and more.

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👋 A Note from Lily

I’m Lily Hawthorne — a writer, cook, and gardener creating a life shaped by flavor, fragrance, and feeling. I share citrus-glazed recipes, seasonal rituals, and reflections from the kitchen, garden, and home. I love creating mood boards. This space is still growing, just like me — and I’m so glad you’re here to see it unfold.

I also share recipes, writing and mood boards on my Instagram

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