Name: Pan-Fried Orange Salmon: A Zesty Delight for Beginner Cooks
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 (6-ounce) salmon fillets, cut into cubes; 2 tablespoons oil; 2 teaspoons minced garlic; 1 tablespoon fresh grated ginger; ¾ cup fresh orange juice; 2-3 tablespoons honey; 1 tablespoon rice vinegar; 3 tablespoons low-sodium soy sauce or tamari; 1-2 tablespoons orange zest; 1 tablespoon cornstarch; ½ teaspoon red pepper flakes; 2 cups cooked white or brown rice; 2 cups cooked broccoli

Ingredients

Scale

4 (6-ounce) salmon fillets, cut into cubes
2 tablespoons oil
2 teaspoons minced garlic
1 tablespoon fresh grated ginger
¾ cup fresh orange juice
2-3 tablespoons honey
1 tablespoon rice vinegar
3 tablespoons low-sodium soy sauce or tamari
1-2 tablespoons orange zest
1 tablespoon cornstarch
½ teaspoon red pepper flakes
2 cups cooked white or brown rice
2 cups cooked broccoli

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Instructions

Prepare the Sauce: Whisk together all the sauce ingredients aside from the cornstarch in a medium bowl. Whisking the sauce ensures that all the ingredients are combined evenly.
Marinate the Salmon: Add the salmon cubes to the sauce and marinate for 15 minutes. Marinating the salmon allows it to absorb the flavors of the sauce, making it more flavorful and moist.
Sauté the Aromatics: Add the minced garlic, grated ginger, and oil to a large pan (a 12-inch skillet is ideal) and sauté over medium-low heat for about 2 minutes. Be careful not to burn the garlic. Sautéing the garlic and ginger releases their aromatic oils and enhances their flavor.
Cook the Salmon: Use tongs to add the marinated salmon cubes to the pan (reserve the marinade sauce). Cook the salmon on each side for about 3-4 minutes, or until it is golden brown and crispy. Cooking the salmon over medium-low heat will ensure that it cooks evenly without burning. Don’t overcrowd the pan; cook the salmon in batches if necessary.
Thicken the Sauce: While the salmon is cooking, add the remaining marinade sauce to a small saucepan and bring it to a very low boil. Bringing the sauce to a low boil allows it to thicken slightly.
Make the Cornstarch Slurry: In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. Creating a slurry prevents the cornstarch from clumping when added to the hot sauce.
Thicken the Sauce (Continued): Add the cornstarch slurry to the simmering sauce, whisking constantly. Simmer the sauce until it thickens, whisking occasionally. Whisking the sauce prevents it from clumping and ensures that it thickens evenly.
Combine Salmon and Sauce: Once the salmon has cooked and the sauce is thick, add about ¾ of the thickened sauce to the pan with the salmon and let it simmer for a few minutes to combine. Simmering the salmon in the sauce allows it to absorb even more flavor.
Broil (Optional): You can serve the salmon as is, or quickly broil it for 2-3 minutes to crisp it up further. Broiling the salmon adds a crispy texture to the top.
Assemble and Serve: Assemble your bowls with a base of cooked rice, then add the cooked broccoli and the pan-fried orange salmon. Drizzle with the remaining thickened orange sauce. Enjoy! Garnish with fresh herbs, such as chopped green onions or cilantro, for a pop of color and added flavor.

Notes

Use fresh orange juice for the best flavor.
Don’t overcook the salmon.
Serve with other vegetables like asparagus or green beans.
Garnish with sesame seeds or green onions.

Author: Paula
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner
Method: Pan-frying, Sautéing
Cuisine: American, Asian-Fusion