This recipe combines the freshness of citrus with the richness of salmon, topped with a vibrant herb gremolata for a delightful meal.
Combine the parsley, mint, lemon zest, and orange zest in a small bowl and set aside.
Chop the herbs finely to ensure even distribution of flavors.
Mix the orange juice and lemon juice in another small bowl.
Use freshly squeezed juices for the best flavor.
Rinse the salmon fillets and pat them dry with paper towels.
Ensure the salmon is dry to achieve a crispy skin.
Preheat the oven broiler to high.
Position the oven rack about 4 inches from the broiler for even cooking.
Heat the butter in a nonstick frying pan over medium-high heat. Once the butter sizzles, place the salmon fillets skin-side down and cook until the skin is crispy, about 6 minutes.
Do not move the salmon while cooking to allow the skin to crisp up.
Brush the salmon with some of the citrus sauce and transfer the pan to the oven. Broil until the salmon is opaque and cooked through, about 3-4 minutes.
Keep an eye on the salmon to prevent overcooking.
Serve the salmon on plates, topped with the gremolata and drizzled with the remaining citrus sauce.
Garnish with extra fresh herbs for a vibrant presentation.
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