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Jean Allsopp Photo by: Jean Allsopp

Salmon with Orange Pan Sauce

When thinly sliced and cooked, orange rind is delicious.

Coastal Living JANUARY 2007

  • Yield: Makes 4 servings


  • 1 to 2 tablespoons butter
  • 4 (6-ounce) salmon fillets
  • Salt
  • Freshly ground black pepper
  • 1 cup dry white wine
  • 4 garlic cloves, minced
  • 1/4 cup orange juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 teaspoon red pepper flakes
  • 1 seedless orange, thinly sliced


Melt butter in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and sauté 4 minutes on each side. Transfer salmon to a plate, cover, and keep warm.

Turn heat to high, and add wine to skillet. Scrape any browned bits from the bottom of the pan. Stir in garlic and remaining ingredients. Cook 5 to 7 minutes or until sauce is reduced by half and slightly thickened. Serve over salmon.

Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.


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Salmon with Orange Pan Sauce Recipe