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Seared lightly seasoned salmon filets glazed in sweet and sticky garlic, and blood orange sauce finished with a pat of butter. Served over creamy asiago kale.
Citrus glazed salmon is always a hit. Anytime I have too much citrus I start thinking jam or seafood. Squeezing your own juice to make a simple sauce never gets old. It’s honestly really satisfying. My favorite citrus glazes are lemon, lime, grapefruit, and orange. Those never let me down and they are all basically the same. a little more than half a cup Is needed, a pinch of sugar, high heat, and butter. A fresh sauce can be made in under ten minutes. Check out my tips and tricks below for the best blood-orange glazed salmon. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST BLOOD ORANGE GLAZED SALMON
butter last: butter in a light sauce like this is how to get restaurant quality at home. it finishes the sauce to give it a velvety texture. you don’t boil or cook butter at the end of the dish you simply turn off the pan and let it melt. shaking the pan by the handle to move it around is all you need. putting it in prior only risk your sauce breaking.
simple seasonings: the glaze has a lot of flavors. so these are times I pull back and let the seafood and glaze shine. I add enough seasoning to the fish to enhance the flavor. but remember it’ll be coated in the glaze so let that flavor shine through.
squeeze the juice ahead of time: squeezing the juice ahead of time does two things. it allows for you to catch the seeds before you pour them into the dish. It allows you to try the juice prior to cooking with it. Whether your juice is sweet or tart you’ll know if you need to adjust the sugar in the recipe.
sugar may vary: sugar acts as a thickener here, it also helps balance off the tartness of the oranges. blood oranges like any other fresh produce vary so keep that in mind. your sauce may need a pinch more sugar to balance itself out if something feels off.
hot pan: this recipe goes fast so have all your ingredients ready. you need a screaming hot pan to quickly sear your salmon. followed by boiling the glaze to thicken your sauce and finish cooking the salmon in the pan. basting it with sauce as it cooks.
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