My husband and I just kind of 'winged-it' last night creating a new salmon recipe and it was soooo delicious. I hope you like it.


Recipe Summary

20 mins
20 mins
1 hr
1 hr 40 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.

  • Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.

  • Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.

  • Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.

Cook's Note:

If you decide to not put any of the juices in the baking dish, cook time will be closer to 10 minutes.

White wine can be substituted for the champagne.

Nutrition Facts

273 calories; protein 25.2g 50% DV; carbohydrates 27g 9% DV; fat 6.8g 10% DV; cholesterol 50mg 17% DV; sodium 134.6mg 5% DV. Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1