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Pan-Seared Salmon with Orange-Coconut Sauce - This one is as delicious as it looks! The sweet and spicy sauce adds an amazing layer of flavor to the salmon. Did you know salmon is one of the easiest fish to cook?
Does cooking fish ever scare you? Honestly, for the longest time, I wouldn't purchase fish, because I was scared to death I'd ruin it! I grew up in a small town in the Midwest. We were quite land-locked and didn't have much access to seafood except a little "fish market" down on Main Street. I thought that shop had to be the stinkiest place in town and if my mom ever sent me there on an errand, I held my breath till I was just about blue and running out the door. Consequently, I learned to cook lots of things, but fish was just not in my culinary repertoire. Over the years, I've slowly become more proficient and it's been fun widening my comfort zone in this area.
Salmon is an all-time favorite at our house and I experiment with lots of delicious ways to prepare it; grilled, cedar-planked, baked, broiled, steamed, sugar-seared, topped with fresh herbs, sun-dried tomatoes and pine nuts, wrapped in rice paper, curried, drizzled with lime-cilantro sauce ........... and many more! I love them all, but I have to say this Pan-Seared Salmon with Orange-Coconut Sauce is definitely a top choice for me.
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- Sweet & Spicy Orange-Coconut Sauce:
- ½ cup fresh orange juice from one large juicy orange
- ½ cup mirin
- 2 teaspoon soy sauce
- 2 cloves garlic minced
- ¼ cup orange marmalade
- 1 teaspoon sriracha sauce
- 2 teaspoon lemongrass finely chopped
- 2 tablespoon rice vinegar
- ½ cup shredded coconut
- 1 tablespoon red bell pepper
- 2 tablespoon fresh cilantro finely chopped
- 1 tablespoon fresh chives
- Pan-Seared Salmon:
- 1 tablespoon canola oil
- 4 6-oz fillets salmon
- sea salt
- freshly ground black pepper
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For the sauce, combine first 9 ingredients in a small sauce pan. Bring to a boil, then reduce to a stead simmer and cook for 10 minutes or until sauce is reduced to a about ⅔ cup.
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Pour mixture through a fine mesh sieve. Push on solids with the back of a spoon to extract all of the delicious sauce. Rinse out pan and add sauce. Cover and set aside.
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For the salmon, sprinkle lightly with sea salt and generously with freshly ground black pepper.
-
Heat a large non-stick sauté pan over medium heat for 1-2 minutes or until hot. Add oil to pan and swirl to coat. When you see the oil shimmer just a bit, carefully add salmon (skin side up if your fillets have skin) and cook for 3 minutes or until golden brown. Gently flip with a flat bladed spatula and cook for another 3-4 minutes or until salmon feels fairly firm to the touch. If it's still a bit soft, remove from burner and cover for a few minutes to finish cooking. Don't overcook or it will be dry.
-
Transfer to serving plates. Heat sauce for a minute or until bubbly. Add red pepper, cilantro, and chives. Drizzle salmon with sauce and serve immediately.
Aubrey says
I never comment on blogs.... but I have to say, this was PHENOMENAL. My boyfriend raved about it all night, and is begging me to make it again. Thanks!!#
Chris Scheuer says
Thanks Aubrey, we really love this one too!
Bridget says
I made this for dinner tonight and absolutely loved the sauce and how it went with the salmon! Brilliant. Thank you for sharing this wonderful recipe!
Chris Scheuer says
Thanks Bridget for letting me know. We love this one too!
Linda says
Chris, your entire site is so appetizing. I try many of your recipes and am never disappointed.
MaryB says
This looks so good! Am I missing it or have you said whether you use sweetened or unsweetened coconut?
Sounds like a great recipe!
Chris Scheuer says
Hi, you can actually use either. I had sweetened so I used it but either would work in this recipe.
Lisa {AuthenticSuburbanGourmet} says
Hubby and I adore salmon during the week after a long day at work. This is a must make recipe - always looking for a creative way to prepare salmon and this is a great recipe!
michaelswoodcraft says
I love salmon and grill it all the time, your recipe looks delicious! 🙂
Michael 😉
http://michaelswoodcraft.wordpress.com/2014/02/09/strawberry-topped-cheesecake/
Pamela @ Brooklyn Farm Girl says
Great looking salmon, plus I love the citrus taste you are giving to it with those oranges.
Sam Hoffer @ My Carolina Kitchen says
Salmon is one of our favorites too and we eat it quite often. I'm always ready for another recipe. Your salmon looks scrumptious and the presentation is a real wow.
Sam
Kitchen Riffs says
I think a lot of us are sometimes afraid of our food. Once we get over it, we discover so many great things to make and eat! Fish used to intimidate me, too. But it's incredibly easy! You just need to pay attention, and remember it's going to take less time to cook than you think it "should." Good recipe -- thanksl