Turmeric Honey-Marinated Salmon With Red Beets

By
Lora Wiley-Lennartz
Lora Wiley-Lennartz
Lora Wiley-Lennartz
Recipe developer, blogger, and television producer who specializes in German cuisine. She runs the blog Diary of a Mad Hausfrau.
Learn about The Spruce Eats' Editorial Process
Updated on 01/19/23
Turmeric honey marinated salmon with red beets and blood oranges

The Spruce / Lora-Wiley-Lennartz
Prep: 25 mins
Cook: 35 mins
Marinade time: 20 mins
Total: 80 mins
Servings: 4 servings
Nutrition Facts (per serving)
760 Calories
40g Fat
62g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 760
% Daily Value*
Total Fat 40g 51%
Saturated Fat 6g 32%
Cholesterol 107mg 36%
Sodium 332mg 14%
Total Carbohydrate 62g 22%
Dietary Fiber 11g 40%
Total Sugars 40g
Protein 44g
Vitamin C 214mg 1,070%
Calcium 209mg 16%
Iron 4mg 20%
Potassium 1582mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is slightly adapted from the original. We cut the beets into heart shapes for Valentine's Day, but you don't need a special occasion to do so. 

This is a quick and easy salmon dish with beets, red onions, and blood oranges. The salmon is marinated in an olive oil, garlic honey mixture, seared on the stovetop then baked in the oven on top of marinated beet and red onions. Dramatic blood oranges and sprigs of cilantro garnish the dish and add extra flavor. 

Ingredients

  • 1 clove garlic, minced

  • 1/4 cup extra-virgin olive oil, divided

  • 1 teaspoon honey

  • 1 teaspoon ground turmeric

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 (12-ounce) salmon fillets

  • 1 (15-ounce) can red beets

  • 2 red onions

  • 2 blood oranges

  • 1/3 cup raw almonds

  • 1/3 cup fresh cilantro leaves

Steps to Make It

  1. Gather the ingredients.

  2. Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.

  3. Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.

  4. Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes. 

  5. Preheat the oven to 400 F. Line a baking sheet with parchment paper.

  6. Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.

  7. Peel the red onions and cut into rings.

  8. Place the beet slices or hearts and the raw red onion rings in a bowl. 

  9. Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.

  10. Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes. 

  11. In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.

  12. Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.

  13. Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.

  14. Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside. 

  15. Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.