Brighten up your dinner routine with this pan-seared salmon topped with a delicious blood orange glaze. This recipe brings together the richness of salmon with the lively sweetness of citrus, making each bite feel like a burst of flavor.
If you're looking for a dish that combines elegance and simplicity, this salmon with a blood orange glaze is a must-try. The crisp, golden crust of the salmon pairs perfectly with the tangy, slightly sweet glaze.
I love this recipe because it's a dish that feels gourmet yet only takes minutes to prepare, making it ideal for both busy weeknights and special gatherings. Serving this dish with either hot honey brussel sprouts or fried rice is usually my go to during the week. We tend to eat a lot of salmon during the week because it's quick to make and always so flavorful. Making a quick blackened salmon with a fast side is a lifesaver on a busy weeknight.
Come along as I show you how to make this blood orange glazed salmon.
Ingredients
Substitutions
Salmon- This recipe would also work great with ahi tuna, mahi mahi, shrimp, or snapper.
Blood orange- You can use regular oranges or orange juice if you can't find blood oranges.
Coconut aminos- Gluten free or regular soy sauce will work.
Honey- You can use maple syrup, coconut sugar, or brown sugar.
Rice vinegar- White vinegar or apple cider vinegar works.
Step by step
- Add avocado or olive oil to a large pan and heat to medium heat. Sprinkle the salt, pepper, and ½ teaspoon of garlic powder evenly over the salmon filets, add them to the pan, and cook for 6 minutes then flip and cook for another 6 minutes.
- While the salmon is cooking, in a small bowl juice both of the blood oranges, add the coconut aminos, ½ teaspoon of the garlic powder, ground ginger, rice vinegar, and honey to the bowl, and whisk together.
- Add the sauce to a small saucepan and heat to medium heat until it starts to boil.
- Let the sauce boil on medium to medium low heat until it has thickened to a glaze consistency. You can then spoon the glaze over the salmon when you serve it or you can add the glaze directly to the pan with the salmon and use tongs to flip the salmon coating it on all sides.
Tips
- A nonstick pan is highly recommended so that the salmon skin doesn't stick to the pan.
- I put the salmon in the pan skin side down first, then when I flip the salmon I use tongs to peel the skin off while the other side is cooking. You can also take the skin off before cooking but I find it helps the salmon not fall apart to keep the skin on.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
I find the best way to reheat any leftover salmon is in the oven at 350 degrees Fahrenheit for 7 minutes or until warm.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Pan Seared Salmon with Blood Orange Glaze
Ingredients
- 4 salmon filets
- 2 blood oranges (juiced)
- ¼ cup coconut aminos
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder (divided into two ½ teaspoons)
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon pepper
EQUIPMENT NEEDED
- Large pan
- Small saucepan
Instructions
- Add avocado or olive oil to a large pan and heat to medium heat.
- Sprinkle the salt, pepper, and ½ teaspoon of garlic powder evenly over the salmon filets.
- Add the salmon to the hot pan, skin side down, and cook for 6 minutes. Flip and cook for another 6 minutes.
- Add the sauce to a small saucepan and heat to medium heat until it starts to boil. Let the sauce boil on medium to medium low heat until it has thickened to a glaze consistency.
- You can then spoon the glaze over the salmon when you serve it or you can add the glaze directly to the pan with the salmon and use tongs to flip the salmon coating it on all sides with the sauce.
- Optional- serve with slices of blood oranges.
Notes
- A nonstick pan is highly recommended so that the salmon skin doesn't stick to the pan.
- I put the salmon in the pan skin side down first, then when I flip the salmon I use tongs to peel the skin off while the other side is cooking. You can also take the skin off before cooking but I find it helps the salmon not fall apart to keep the skin on.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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