Pan-Fried Orange Salmon (Print version)
Tender pan-fried salmon with a glossy orange, honey, garlic, and soy glaze ready in about 25 minutes.
# Ingredients:
For the salmon
01 -
4 skin-on salmon fillets, about 6 oz (170 g) each
02 -
3/4 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
1 tablespoon neutral oil, such as avocado oil
For the orange glaze
05 -
3/4 cup (180 ml) fresh orange juice
06 -
1 teaspoon finely grated orange zest
07 -
2 tablespoons honey
08 -
2 tablespoons soy sauce or tamari
09 -
1 tablespoon rice vinegar
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh grated ginger
12 -
1 teaspoon cornstarch mixed with 1 tablespoon cold water
13 -
2 tablespoons sliced scallions or chopped parsley, for serving
# Instructions:
01 -
Pat the salmon very dry with paper towels. Season both sides with salt and pepper.
02 -
In a small bowl, whisk orange juice, orange zest, honey, soy sauce, rice vinegar, garlic, ginger, and the cornstarch slurry until smooth.
03 -
Heat the oil in a large skillet over medium-high heat. Add the salmon skin side down and cook for about 4 minutes, pressing lightly for the first few seconds so the skin contacts the pan.
04 -
Turn the salmon and cook for 2-3 minutes more, until the thickest part flakes and reaches 145°F for fully cooked fish. Transfer the fillets to a plate.
05 -
Lower the heat to medium-low. Pour the glaze mixture into the skillet and simmer for 1-2 minutes, stirring often, until glossy and lightly thickened.
06 -
Return the salmon to the skillet and spoon the orange glaze over the fillets for about 1 minute. Finish with scallions or parsley and serve hot.
# Good to know:
01 -
Best served immediately after glazing.
02 -
Use tamari instead of soy sauce for a gluten-free version.
03 -
The glaze thickens more as it cools.