This baked Kirimi Cut Salmon recipe is one of the easiest ways to enjoy premium salmon at home. It's an easy salmon recipe that's bright, flavorful, and elegant enough for entertaining, this thinly sliced Japanese-style Kirimi Cut Salmon delivers beautifully every time.
As the salmon roasts, the citrus, tomatoes, onions, and herbs soften and release their juices into the pan. The result is a dish that's rich yet refreshing, with plenty of aromatic roasting juices for spooning over rice or vegetables.
Baked Kirimi Cut Salmon with Citrus &Herbs
Servings: 2–3
Total Time: About 30 minutes
Cooking Method: Oven-baked
Optional Filipino Twist: Add a few slices of calamansi and serve with garlic rice for a brighter, more familiar citrus flavor.
INGREDIENTS
3-6 pieces Salmon Kirimi Cut (Bone-In)
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 orange, sliced into rounds
1 lemon, sliced into rounds
1 medium red onion, sliced into rings
1 cup cherry tomatoes, halved
4 cloves garlic, minced
4–5 sprigs fresh thyme, or 1 teaspoon dried thyme
1 tablespoon honey (optional)
PROCEDURE
Preheat the oven and prepare your baking dish. Preheat the oven to 200°C and line a baking tray or baking dish with parchment paper for easier cleanup.
Create a flavorful roasting bed for the salmon. Scatter the onions, cherry tomatoes, and garlic across the tray. Arrange the orange and lemon slices among the vegetables to form a fragrant base for the fish.
Season the salmon and build the aromatics. Place the Kirimi Cut Salmon portions on top of the vegetables and citrus. Drizzle with olive oil and season evenly with sea salt and black pepper. Tuck the thyme around the fish and citrus slices.
Roast the salmon until perfectly cooked. Bake for 15 to 18 minutes, depending on thickness, until the salmon flakes easily with a fork and the citrus begins to caramelize around the edges.
Add the final touches and bring everything to the table. If desired, drizzle lightly with honey during the last 2 minutes of baking for a subtle sweet-citrus glaze. Spoon the roasting juices over the salmon before serving.
NOTES
Why Pacific Bay
Our Salmon Kirimi Cut (Bone-In) is sliced from premium imported fish, and blast frozen to preserve its texture, flavor, and quality. Because it's already portioned into convenient Japanese-style cuts, it's easy to thaw, season, and cook quickly without additional preparation.
Chef’s Tips
Use room-temperature salmon for more even cooking. Avoid overbaking the salmon, as it will continue cooking slightly after leaving the oven. Serve the roasted citrus slices alongside the fish because they become sweet and jammy during roasting. For even more citrus flavor, add a splash of orange juice to the baking tray before roasting.
Easy Swaps / Alternatives
This recipe works beautifully with Pacific Bay Coho Salmon Fillet, Atlantic Cod Portions, Halibut Steaks, or Swordfish Steaks. You can also swap thyme for rosemary, dill, or parsley depending on the flavor profile you prefer.
Serving Ideas
Serve with steamed rice, garlic butter potatoes, roasted asparagus, or a simple garden salad with lemon vinaigrette. Crusty bread is also excellent for soaking up the citrus-infused roasting juices. For entertaining, serve directly from the baking tray for a rustic presentation.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy chilled over a salad. Avoid microwaving at high heat, which can dry out the salmon.
FAQS
Can I use frozen salmon for this recipe?
Yes. Our Salmon Kirimi Cut (Bone-In) works perfectly once thawed properly before cooking.
How do I know when salmon is fully cooked?
The salmon should flake easily with a fork while remaining moist in the center. An internal temperature of 63°C indicates doneness.
Can I prepare this recipe ahead of time?
Yes. You can assemble the tray with vegetables, citrus, and seasonings several hours ahead and refrigerate until ready to bake.
What can I substitute for Kirimi Cut Salmon?
Pacific Bay Coho Salmon Fillet, Atlantic Cod Portions, Halibut Steaks, or Swordfish Steaks all work well using the same method.
How do I store leftover baked salmon?
Store leftovers in the refrigerator for up to 2 days in a sealed container.
Can I cook this in an air fryer instead of an oven?
Yes. Depending on the size of your air fryer, cook at 190°C for approximately 10–12 minutes, checking for doneness toward the end.
Ready to try this bright, citrus-roasted salmon dinner? Shop for Salmon Kirimi Cut (Bone-In) online at pacificbay.com.ph and cook it at home.