You Don’t Need Lemon For This Clementine Baked Salmon Recipe

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I was particularly thrilled with the results of this baked salmon recipe with clementine, sesame, ginger and maple. It had a lot of interesting, complex and even caramelised flavours and it only required about five minutes of active cooking time.

Eschewing the traditional flavours of pairing salmon with lemon, I was really happy to swap the citrus to sweet-tangy clementines (you can use tangerines or blood oranges here, too, for similar results). Slow roasting the salmon also resulted in a moist and tender fish with a delightfully luscious texture.

Served with some sauteed greens, sesame asparagus, a crisp salad or even some parsnip puree, this makes for an easy, hands-off dinner recipe perfect for any time of the week.

Baked Salmon Without Any Lemon
Baked Salmon Without Any Lemon

How to Make Salmon with Clementines and Sesame

When I say that this recipe really has only 5 minutes of active time, I mean it! It’s so simple and it also only uses one dish (the dish it’s baked in), so the cleaning up is insanely quick, as well!

Start off with preheating your oven and seasoning your salmon. We’re cooking this in quite a low oven, so the cook time is longer than other fish recipes (for instance, it is a bit longer than my rainbow trout or cilantro-lime salmon), but it does lend to a really tender texture that is worth it.

Ingredients for this salmon recipe
Ingredients for this salmon recipe

Along with preheating your oven to 135°C (275°F), season the salmon generously with salt and pepper and then set aside.

Now, in a shallow baking dish, it’s time to assemble the sauce the salmon is cooked in. I used a pie dish for this, but any kind of shallow baking dish will do – just ensure that you can easily fit your salmon fillet!

Prepping the salmon
Prepping the salmon

In the baking dish, add some olive oil and toasted sesame oil. For a bit of sweetness, I like to add maple syrup (you can also use honey or agave nectar) and for a touch of umami and saltiness, add in a bit of fish sauce. You can also sub in soy sauce here if that’s all you have.

Also, add some sesame seeds and chili flakes. Grate in some fresh ginge, a couple of cloves of garlic and the zest of a clementine. Whisk all of this to combine.

Making the cooking liquid
Making the cooking liquid

Now, slice your clementines into rounds and arrange half of them on the bottom of the baking dish. Top these with some thinly sliced shallot.

Then, place your season salmon filet on top of the clementine slices and then top with the rest of your sliced shallot and clementine rounds.

Prepping the salmon before baking
Prepping the salmon before baking

Cover the dish tightly with foil and then bake it until the temperature registers at 50°C (125°F) when an instant-read thermometer is inserted into the thickest part of the salmon fillet. This will take around 30-40 minutes depending on the thickness of your fish fillet.

Remove the salmon from the oven and allow it to rest for at least 5 minutes before serving. Then all you need to do is dig in and enjoy!

Clementine Baked Salmon

Clementine Baked Salmon (No Lemon Needed!)

This slow-roasted salmon uses nutty sesame oil, umami-rich fish sauce, a hint of maple syrup and tangy-sweet clementines instead of traditional lemons. It takes all of 5 minutes to prep and the rest is inactive time in the oven.
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Servings 2
Prep Time 5 minutes
Resting Time 5 minutes
Total Time 45 minutes



  • Preheat oven to 135°C (275°F). Generously season the salmon with salt and pepper.
    Prepping the salmon
  • In a shallow baking tray, whisk together the olive oil, sesame oil, maple syrup, fish sauce, sesame seeds, ginger, garlic and clementine zest.
    Making the cooking liquid
  • Arrange half of the clementine slices in a single layer on the bottom of the dish. Layer half of the shallot slices on top of the clementine slices. Place the salmon fillet on top of the clementines and shallots and layer the remaining shallots and clementine slices over the fish.
    Prepping the salmon before baking
  • Cover the dish tightly with foil and bake until the internal temperature of the fish registers at 50°C (125°F) when an instant-read thermometer is inserted into the thickest point – about 35-40 minutes. Allow to rest for at least 5 minutes.
    Removing the salmon from the oven
  • Remove the fish from the baking dish and serve, spooning some of the roasting liquid over the fish if desired.
    Clementine Baked Salmon


Calories: 366kcal | Carbohydrates: 11g | Protein: 36g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 96mg | Sodium: 551mg | Potassium: 969mg | Fiber: 1g | Sugar: 7g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

This is really a “set-it-and-forget-it” type of recipe perfect for any occasion. So if you’re looking for a unique way to enjoy a delicious piece of fish, consider slow-roasting salmon and using clementines instead of lemon!

Are you looking for a great baked salmon recipe? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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