Braided Citrus Salmon with Mango Salsa

This salmon dish is simple to make using pantry staple ingredients! It's impressive, elegant, and prepared in a short period of time. The mango salsa adds a sweet and tangy flavor, pairing well with this delicious Braided Citrus Salmon.

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Braided Citrus Salmon with Mango Salsa


  • Two 6oz Legal Sea Foods Online Shop's EU Organic Salmon
  • 3 tbsp lemon zest
  • 3 tbsp orange zest
  • 3 tbsp panko
  • 1/3 cup parmesan cheese
  • 1/3 panko
  • 1 cup beet juice
  • 1 mango
  • 2 tbsp tamari
  • 1 lemon and orange sliced
  • 1/2 bunch cilantro
  • 1/2 orange
  • 1/2 lemon
  • 1/4 red onion
  • 1 tbsp olive oil or butter
  • 1/2 teaspoon salt, black pepper, and garlic powder


  1. Slice each salmon into 3 sections, so you have 3 strands to braid. Start by marinating two strands in beet juice, orange and lemon zest, and tamari overnight.
  2. Preheat oven to 400°. Cut 2 large pieces of parchment paper. Fold twice on each side.
  3. Use kitchen twine to secure the parchment boats on both sides.
  4. In a small bowl, combine panko, parmesan, zest of orange and lemon, olive oil/butter, and spices. Season salmon with all ingredients.
  5. Place on a baking sheet and bake for 10-15 minutes. Enjoy!

Cooking Tips:

  1. Use a larger sheet of parchment paper to better fit the braided salmon.
  2. You can leave the salmon marinating for a few days for optimal flavor.
  3. Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F(63°C).
  4. If your salmon starts turning white on top, remove immediately from heat as it's starting to overcook.
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