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Serving Size
4
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Total Time
30 minutes
Ingredients
4 skin on salmon fillets, about 5 ounces each
2 navel oranges, washed
1 tablespoon brown sugar
3 tablespoons honey
2 tablespoons tamari (or soy sauce, if you prefer)
2 cloves garlic, minced
Salt and black pepper
INGREDIENTS:
2 tablespoons unsalted butter (or olive oil, if you prefer)
4 Coho salmon fillets, skin on
2 navel oranges, divided use
1 tablespoon brown sugar
3 tablespoons honey
2 tablespoons tamari (or soy sauce, if you prefer)
5 cloves of garlic chopped
Salt and black pepper
Juice and zest 1 orange and set aside. Slice remaining orange and set aside.
Directions
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Zest, slice, and juice one of the oranges (reserve the other orange for garnish). In a small saucepan over medium heat, add orange juice and zest and reduce, stirring occasionally, 8-10 minutes.
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Stir in brown sugar, honey, tamari, and garlic and bring to a simmer. Cook for 5-6 minutes. Turn off heat and set aside.
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In a large skillet over medium-high heat, melt butter. Add salmon fillets, skin-side up, and sear, about 4 minutes.
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Flip fillets and pour the orange sauce over and around them. Continue to cook fillets for 4-5 minutes or until fully cooked through. Internal temperature should read 145°F.
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Remove salmon from pan and place on serving platter. Slice the second orange and arrange on the platter as garnish. This salmon is delicious with herbed rice or roasted cauliflower! If you have any orange sauce remaining, drizzle over cauliflower in the last 5 minutes of roasting.
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