Our new Honey Orange Salmon recipe blends elegance and simplicity for a tasty and easy holiday feast. Much faster than your grandmother's Christmas ham recipe!
- 1 Wild Salmon Filet, thawed
- Kosher Salt, to season the fish
- 1 Tablespoon unsalted butter
- 1 Tablespoon Olive Oil
- 2 fresh oranges (1 for juice + 1 for slices)
- 3 cloves garlic, chopped finely
- 1 teaspoon Gochugaru (Korean-style Red Pepper)
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- Pat the salmon dry with paper towels and cut into portions. Season the fish with salt.
- Add the butter and oil to a skillet and turn on to high heat (combining the two reduces the smoke point of just butter, making it less likely to burn). Once the pan is nice and hot, add the fish skin side down and sear for 2-3 minutes (depending on the thickness of fish you have), then flip the fish.
- . If your family/guests are not fans of the skin it should slide off easily and this is the perfect time to discard it. Continue searing the flesh side of the filet for about 2-3 minutes. Remove the salmon from the pan and set aside.
- Keeping the pan on a medium-high heat, pour the orange juice in the pan and allow to reduce for 1 minute.
- Add the garlic and Gochugaru pepper flakes, stirring constantly for about 30 seconds and then add the honey and soy sauce, continuing to stir until thick (about 1 minute).
- Add the salmon back into the pan along with the orange slices, making sure to coat both sides of the salmon. Simmer for another minute so the sauce marries with the salmon and serve.
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