This blood orange salmon is bright, citrusy, and incredibly easy to make. Pan-seared salmon gets topped with a sweet and tangy blood orange glaze that feels fancy but comes together fast enough for a busy weeknight.
Jump to:
This blood orange salmon is one of those meals that I love to make because it's easy to make but feels fun and kind of extra but it's not. The salmon gets pan-seared until golden and finished with a sweet, citrusy blood orange glaze that's bright, savory, and full of flavor. It's perfect for busy weeknights but also special enough for company. I love serving this with harissa roasted cauliflower or hot honey brussels sprouts when I want something simple but still really satisfying.
What makes this recipe unique?
This recipe is unique because it's made with real food ingredients like coconut aminos and honey, making it naturally gluten free and dairy free, but also Paleo friendly. It has the perfect balance of sweet and savory, comes together in under 30 minutes, making it great for busy weeknights.
Ingredients
What makes blood oranges different?
Blood oranges are slightly sweeter and less acidic than regular oranges, with subtle berry-like flavors. Their deep red color comes from anthocyanins, which also give them a richer, more complex flavor that pairs beautifully with salmon.
When are blood oranges in season?
Blood oranges are typically in season from late winter through early spring, usually around December through April. That's when they're juiciest and most flavorful, making this the perfect seasonal salmon recipe.
Can I bake this instead of pan searing?
Yes! Bake the salmon at 400Β°F for 12-15 minutes, depending on thickness. While the salmon bakes, prepare the blood orange glaze on the stovetop and spoon it over the salmon just before serving.
Step by step
- Heat avocado or olive oil in a large pan over medium heat. Season the salmon evenly with salt, pepper, and Β½ teaspoon garlic powder. Add to the pan and cook for about 6 minutes per side, or until cooked through and the internal temperature reaches 125-130Β°F.
- While the salmon cooks, juice the blood oranges into a small bowl. Whisk in the coconut aminos, remaining Β½ teaspoon garlic powder, ground ginger, rice vinegar, and honey.
- Pour the sauce into a small saucepan and bring to a gentle boil over medium heat.
- Reduce the heat to medium-low and simmer until the sauce thickens into a glaze that coats the back of a spoon. Spoon the glaze over the salmon when serving, or add it directly to the pan and gently turn the salmon to coat on all sides.
Kaleena's Tips
- Use a nonstick or well-seasoned skillet to prevent sticking, especially if cooking with the skin on.
- Let the salmon sit at room temperature for about 10 minutes before cooking for more even searing.
- Don't rush the glaze. Let it simmer until it coats the back of a spoon for the best texture.
- A meat thermometer is your friend. Salmon is perfect around 125-130Β°F for a tender, flaky texture.
Storing and reheating
Storing: Store leftover blood orange salmon in an airtight container in the refrigerator for up to 3 days.
Reheating: Place the salmon in the oven at 350Β°F for about 7 minutes, or until warmed through. Reheating gently helps keep the salmon moist and prevents the glaze from burning.
Have you tried blood oranges with salmon before? I'd love to hear how you served it!
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Pan Seared Salmon with Blood Orange Glaze
EQUIPMENT NEEDED
- Large pan
- Small saucepan
Ingredients
- 4 salmon filets
- 2 blood oranges (juiced)
- ΒΌ cup coconut aminos
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon garlic powder (divided into two Β½ teaspoons)
- ΒΌ teaspoon ground ginger
- Β½ teaspoon salt
- Β½ teaspoon pepper
Instructions
- Heat avocado or olive oil in a large pan over medium heat.
- Season the salmon evenly with salt, pepper, and Β½ teaspoon garlic powder. Add to the pan and cook for about 6 minutes per side, or until cooked through and the internal temperature reaches 125-135Β°F.
- While the salmon cooks, juice the blood oranges into a small bowl. Whisk in the coconut aminos, remaining Β½ teaspoon garlic powder, ground ginger, rice vinegar, and honey.
- Pour the sauce into a small saucepan and bring to a gentle boil over medium heat.
- Reduce the heat to medium-low and simmer until the sauce thickens into a glaze that coats the back of a spoon. Spoon the glaze over the salmon when serving, or add it directly to the pan and gently turn the salmon to coat on all sides.
- Optional- serve with slices of blood oranges.
Notes
- Use a nonstick or well-seasoned skillet to prevent sticking, especially if cooking with the skin on.
- Let the salmon sit at room temperature for about 10 minutes before cooking for more even searing.
- Don't rush the glaze. Let it simmer until it coats the back of a spoon for the best texture.
- A meat thermometer is your friend. Salmon is perfect around 125-130Β°F for a tender, flaky texture.
Nutrition
*nutrition information is an approximate
Share this recipe on Facebook
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!
Leave a Comment