An easy salmon recipe that is full of flavor? Yes please! This skillet salmon makes for the perfect weeknight meal yet it’s something fancy enough to serve to guests on the weekend. It’s full of vibrant orange flavor which pairs perfectly with the fresh rosemary. And the best part – you can easily have this ready in 30 minutes!
This salmon is so good you’ll likely find your kids loving it too! My kids kept saying how much they loved it and that can be tricky to get from them with salmon. I love skillet seared salmon because you get that delicious, slightly crisped golden brown exterior and a perfectly fall apart tender interior.
I recommend serving this salmon with a side of rice or couscous and some steamed asparagus or broccoli. It makes quite a bit of sauce so the extra sauce goes perfectly over the rice. When orange season comes this winter you might just find this on your menu every week! It’s packed with fresh flavor and it’s a perfectly healthy dinner everyone will enjoy.
- 2 tsp olive oil
- 4 (6 oz) skinless salmon fillets (1-inch thick), rested at room temperature 10 minutes
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 1/2 tsp minced fresh rosemary
- 5 Tbsp chicken broth, divided
- 1 1/2 tsp orange zest
- 2/3 cup fresh orange juice
- 1 Tbsp fresh lemon juice
- 1 1/2 Tbsp honey
- 2 1/2 tsp cornstarch
- Heat a large non-stick saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Heat olive oil then add salmon and cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a plate, leaving oil in pan.
- Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch. Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon.
- Recipe source: inspired by Cooking Light