Outrageous Orange-Chipotle Honey Glazed Salmon
Salmon Fillets Beautifully Caramelize in a Pan for an Easy Weeknight Dish. The Zesty Orange-Chipotle Glaze doubles as a marinade - less work for you!
Servings: 4 servings
Equipment
- 1 large skillet cast iron or stick-proof
Ingredients
- 1.75 pounds salmon fillet cut into 4 even pieces
Orange- Chipotle Honey Marinade & Glaze:
- 2/3 cups fresh orange juice (see note)
- 1/2 teaspoon canned chipotle peppers chopped fine (more if you like super spicy)
- 1/2 teaspoon chipotle adobe sauce (from the can surrounding the peppers)
- 2 1/2 teaspoons raw honey I use local
- 1 1/2 teaspoons garlic peeled and finely grated
- 1 teaspoon coconut aminos (can use tamari sauce, but saltier)
- 1/8 teaspoon red chili flakes I use Sichuan type
Other Ingredients:
- 1 teaspoon neutral oil such as safflower oil
- 1/8 teaspoon sea salt or to taste
Instructions
Make Orange-Chipotle Honey Marinade & Glaze:
- In a 8" sauté pan - add fresh orange juice, chipotles, adobe sauce, honey, garlic, coconut aminos and red chili flakes.Bring to a boil then turn down to a simmer. Cook over low heat until thickened and almost reduced by half, about 4 minutes. Remove from the heat and cool.
- Wash and dry the salmon and cut into 4 even pieces; place on a plate skin side down to hold. Add 3 tablespoon of the marinade/glaze to the salmon and spread. Let stand at room temperature for 20 minutes. The remainder will be the glaze.
- Heat a seasoned 15" cast iron skillet (or use a stick-proof one) over medium-high heat with 1 teaspoon of neutral oil.Add the marinated salmon Flesh Side Down (skin side up.)
- Cook until the flesh is has caramalized and somewhat blackened. Carefully tan over and LOWER the heat to low. Cover the pan and cook until salmon is cooked through and registers 160 degrees with a meat thermometer, about 3 minutes (depends on the thickness of the fish.)Remove from the pan, discard the skin.
To Serve:
- Plate the salmon and top with the remaining glaze and some sea salt.Garnish with fresh herbs; thyme, mint or basil leaves.
Notes
Orange Juice: Squeeze fresh & vibrant oranges such as mineola, clementine, navel or sumo oranges.
Neutral Oil: use an expeller pressed neutral oil (not chemically treated.)
Meat thermometer I use and love!
The BEST seasoned cast iron skillet I have owned for years. I serve the salmon with rice pilaf and sautéed baby boy choy. This recipe may not be reproduced without the consent of its author, Karen Sheer.
The BEST seasoned cast iron skillet I have owned for years. I serve the salmon with rice pilaf and sautéed baby boy choy. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 326kcal | Carbohydrates: 9g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 109mg | Sodium: 190mg | Potassium: 1063mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 2mg