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Ali's 'tricked you' citrus salmon recipe

Ali's 'tricked you' citrus salmon recipe

54 ratings

Packed with flavour, this citrus salmon recipe is just as healthy as it is delicious. Ali and her daughter, from our story, love to cook it for her husband who doesn’t usually go for ‘healthy’ food, as the herby bulgur wheat tabbouleh and charred oranges mean this grilled salmon recipe is super filling and satisfying, too. See method

  • Serves 4
  • 25 mins, plus cooling
  • 415 calories / serving
  • Healthy
  • Dairy-free


  • 125g bulgur wheat
  • 2 spring onions, finely chopped
  • ½ cucumber, finely chopped
  • 2 tomatoes, finely chopped
  • 130g flat-leaf parsley, finely chopped, some leaves left whole to garnish
  • 1 tbsp olive oil
  • ½ lemon, zested and juiced
  • 2 x 270g packs salmon fillets
  • 4 thyme sprigs, leaves picked
  • 2 oranges, zested and cut into wedges or ‘cheeks’

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 16%
  • Sugars

    5g 5%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 30g Protein 33g Fibre 4g


155x255 Ali
  1. In a medium pan, bring 500ml water to the boil. Under cold water, rinse the bulgur wheat in a sieve, then tip into the pan. Reduce the heat to a simmer then cover with a lid and cook for 15 minutes, or until soft. Pour away any liquid and leave to cool to room temperature.
  2. Once cool, put the bulgur in a bowl and stir through the spring onions, cucumber, tomatoes, chopped parsley, oil and the lemon zest and juice. Season then set aside.
  3. Meanwhile, preheat the grill and arrange the salmon, skin-down, on a foil-lined baking tray. Season the salmon then top with the thyme, orange zest and a squeeze of juice from the orange pieces, then nestle these around the fish.
  4. Under the hot grill, cook for 10 minutes without turning, or until the fish is cooked through and the orange pieces are lightly charred. Discard the salmon skin, if you prefer, and serve the fish and orange pieces with the bulgur wheat and whole parsley leaves.

Little help

Wrap herbs in damp kitchen roll before refrigerating to make them last longer.


Roughly chop any remaining parsley and tomato then combine with grated cheese before popping into an omelette mixture.

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