Pan Fried Orange Salmon Recipe
Are you searching for a delicious weeknight dinner that looks like it came from a fancy restaurant? This crisp Pan Fried Orange Salmon recipe balances flaky fish with a bright, sweet, and sticky citrus glaze.
Equipment
- One large non-stick skillet or heavy cast iron pan
- A thin, flexible fish spatula or metal tongs
- A small mixing bowl or glass measuring cup
- A citrus juicer and a fine microplane zester
- A sharp chef's knife and a secure cutting board
Ingredients
- 4 fresh salmon fillets, about 6 ounces each
- 1/2 cup fresh orange juice, squeezed from real oranges
- 1 tablespoon orange zest, finely grated
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon pure honey or maple syrup
- 1 clove garlic, finely minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Green onions and sesame seeds for a beautiful garnish
Instructions
Pat the Fish Dry
- Remove your salmon fillets from the refrigerator and place them on a clean plate. Use a fresh paper towel to pat the skin and flesh completely dry to ensure a perfect sear.
Whisk the Orange Glaze
- In your small mixing bowl, combine the fresh orange juice, orange zest, soy sauce, honey, garlic, and ginger. Stir the liquid mixture vigorously with a small fork until the honey dissolves completely.
Heat the Skillet
- Pour the olive oil into your large non-stick skillet and place it over medium-high heat. Let the oil get hot and shimmering for a full minute before adding the fish.
Sear the Salmon
- Place the dried salmon fillets flesh-side down into the hot skillet to create a nice crust. Cook undisturbed for about four to five minutes until the edges turn a lovely opaque pink color.
Flip the Fillets
- Use your flexible spatula to gently flip each fillet over onto the skin side. Cook the fish for another three to four minutes until the skin becomes nicely crisp and rigid.
Pour the Glaze
- Reduce your stove heat to medium-low and pour the mixed orange glaze directly into the hot pan. The liquid will bubble instantly and begin picking up the savory bits from the bottom.
Thicken and Spoon
- Stir the cornstarch slurry into the bubbling pan sauce and let it simmer for one minute. Spoon the thickened, sticky orange glaze generously over the top of the warm fish before serving.
Notes
- Achieve Crisp Skin: Leave the salmon skin on during frying because it protects the delicate flesh from drying out too quickly.
- Add Some Heat: Stir a pinch of red pepper flakes or sriracha into the glaze for a spicy kick.
- Check the Temperature: Use a digital meat thermometer to check that the internal temperature reaches exactly one hundred forty-five degrees.
- Incorporate Other Citrus: Mix a tablespoon of fresh lime juice or lemon juice into the orange glaze for extra brightness.
- Keep It Cold: Make sure your cornstarch water is completely cold so it does not clump up in the hot pan.
- Refrigerator Storage: Keep any leftover cooked fillets in an airtight glass container in the fridge for up to two days.
- Avoid Freezing: Do not freeze the cooked fish because the delicate texture will become quite watery and mushy upon thawing.
- Gentle Reheating: Warm the salmon in a skillet over low heat with a splash of water to retain moisture.
- Microwave Caution: If using a microwave, heat at fifty percent power for one minute to avoid rubbery fish texture.