Pan-seared Orange Honey Salmon
A quick pan-seared salmon with a bright orange-honey-ginger glaze for a flavorful weeknight meal.
Equipment
- Zip-top Bag or Shallow Dish
- Skillet or frying pan
- Spatula or fish turner
- Measuring Spoons
- Grater or microplane
- kitchen paper (paper towels)
Ingredients
- 300 g fresh salmon fillet
- 1 tsp za'atar optional
- sea salt to taste
- black pepper to taste
- 1 tsp organic honey
- 1 tsp soy sauce use gluten-free soy sauce if desired
- juice of 1 orange
- 1 tsp orange zest
- 1 tsp fresh ginger grated
- 1 tsp garlic grated (about 1 clove)
- 1 large cup quinoa salad
Instructions
- In a large zip-top bag or shallow dish, combine the honey, soy sauce, orange juice, orange zest, grated ginger and grated garlic until smooth.
- Add the salmon to the bag or dish, seal or cover, and gently massage the marinade over the fish. Refrigerate for 10 minutes up to 2 hours for stronger flavor.
- When ready to cook, remove the salmon from the marinade and reserve the leftover marinade. Pat the salmon dry with paper towels, then season the flesh or skin side with optional za'atar and salt and pepper to taste.
- Lightly oil a skillet and heat over medium heat until shimmering. Place the salmon skin-side down in the pan.
- Sear the salmon over medium-low heat for about 5 minutes, brushing occasionally with the reserved marinade as it cooks; discard any leftover marinade that has touched raw fish.
- Flip the salmon and cook for an additional 2 minutes, or until the fish flakes easily with a fork and reaches your desired doneness.
- Serve the salmon immediately with the quinoa salad on the side.
Notes
- For a baked version, place skinless salmon on foil and pour over the marinade.
- Arrange orange slices over the fish before baking.
- Bake at 180°C (360°F) for about 5–7 minutes or until it flakes with a fork.