Pan Fried Orange Salmon Recipe
This Pan Fried Orange Salmon recipe features tender salmon cubes marinated in a tangy and sweet orange sauce, sautéed to a golden crisp, and finished with a luscious thickened glaze. Served over rice with steamed broccoli, it delivers a deliciously balanced meal with bright citrus notes and a touch of heat from red pepper flakes. Quick to prepare and versatile, it’s perfect for a healthy weeknight dinner or impressive meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American with Asian-inspired flavors
- Diet: Low Salt
Ingredients
Scale
Salmon
- 4 salmon fillets (6 ounces each), cut into cubes, with or without skin
- 2 tablespoons oil (vegetable or canola)
- 2 teaspoons minced garlic
- 1 tablespoon fresh grated ginger
Sauce
- 3/4 cup fresh orange juice
- 2–3 tablespoons honey
- 1 tablespoon rice vinegar
- 3 tablespoons low sodium soy sauce or tamari
- 1–2 tablespoons orange zest
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes
Accompaniments
- 2 cups cooked white or brown rice
- 2 cups cooked broccoli
Instructions
- Whisk Sauce: In a medium bowl, combine fresh orange juice, honey, rice vinegar, soy sauce or tamari, orange zest, and red pepper flakes. Whisk all ingredients thoroughly until well blended.
- Marinate Salmon: Add the salmon cubes to the sauce mixture, ensuring they are evenly coated. Let the salmon marinate for 15 minutes to absorb the flavors.
- Sauté Aromatics: Heat oil in a pan over medium-low heat. Add minced garlic and grated ginger, sautéing gently for about 2 minutes until fragrant but not browned.
- Cook Salmon: Using tongs, transfer the salmon cubes from the marinade to the pan, leaving excess sauce behind. Cook the salmon on each side for 3-4 minutes until they turn golden brown and develop a crispy exterior.
- Thicken Sauce: While the salmon cooks, pour the reserved sauce (minus cornstarch) into a small saucepan and bring it to a low boil.
- Simmer with Cornstarch: In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Gradually add this slurry to the boiling sauce and reduce heat to a simmer. Whisk continuously until the sauce thickens.
- Combine Salmon and Sauce: Once the salmon is cooked and sauce thickened, pour about three-quarters of the sauce over the salmon in the pan. Let it simmer together for a few minutes to meld the flavors.
- Optional Broil: For an extra crispy finish, transfer the salmon to a broiler-safe dish and broil for 2-3 minutes until the top crisps further.
- Assemble Bowls: Serve the salmon over a bed of cooked rice, add steamed broccoli on the side, and drizzle with the remaining sauce. Enjoy your nutritious and flavorful orange salmon bowl!
Notes
- You can use skin-on or skinless salmon based on preference; skin adds crispy texture when pan-fried.
- Adjust honey quantity to balance sweetness according to your taste.
- For a gluten-free option, use tamari instead of soy sauce.
- If you don’t have fresh orange juice, freshly squeezed juice is best, but high-quality bottled juice works in a pinch.
- Broiling at the end is optional but recommended for extra texture.
- Leftover sauce can be refrigerated and used as a glaze for other proteins or vegetables.
Keywords: orange salmon, pan fried salmon, citrus salmon recipe, quick salmon dinner, healthy salmon bowl, honey glazed salmon, ginger garlic salmon
Find it online: https://cheflenacooks.com/pan-fried-orange-salmon-recipe/
