Description
This Sweet and Spicy Saucy Orange Salmon is pan-seared to perfection and coated in a tangy, zesty orange sauce with a hint of heat. It’s a flavorful, wholesome dinner option that pairs beautifully with brown rice and cucumbers for a balanced meal.
Ingredients
- 1 Tbsp olive oil or avocado oil
- 4 (5–6 oz) wild caught salmon fillets
- Sea salt and freshly ground black pepper, to taste
- 2 green onions, finely sliced (for garnish)
- Sweet + Spicy Orange Sauce:
- 2 cups freshly squeezed orange juice
- 4 cloves fresh garlic, minced
- 1 small sweet onion, finely chopped or grated
- 1 Tbsp fresh ginger, peeled and grated
- 1/4 cup no sugar added orange marmalade
- 2 Tbsps apple cider vinegar
- 1 red chili, seeded and finely chopped
- 2 Tbsps gluten-free flour or arrowroot powder
- Optional Sides: Cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper
Instructions
- In a medium saucepan over medium-low heat, add all orange sauce ingredients. Whisk until well combined.
- Simmer sauce on low heat for about 10 minutes, stirring occasionally, until slightly reduced and thickened.
- Carefully puree the sauce using an immersion blender until smooth. Cover and set aside.
- Season salmon fillets with sea salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add salmon and sear for about 3 minutes on each side, or until golden brown.
- Pour the prepared orange sauce over the salmon. Let it cook for an additional 3–4 minutes, until sauce is bubbly and salmon is cooked through and flakes easily with a fork.
- Remove from heat, garnish with sliced green onions, and serve.
- Optional: Serve with brown rice and cucumber salad for a complete meal.
Notes
- For meal prep: Store cooked salmon and sauce in sealed glass containers in the fridge for up to 3 days.
- Adjust chili amount to control spice level.
- Arrowroot powder creates a glossier sauce; flour will make it more opaque.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 380
- Sugar: 18g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
