This easy Spicy Tangerine Salmon recipe features salmon fillets that are pan-fried to perfection then finished in a bright and lively tangerine sauce.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
For The Salmon
4 6-ounceskin-on salmonskinless is fine too
1Tablespoonlow-sodium soy sauce
1Tablespoonsesame oil
1Tablespoonavocado or olive oil
For The Sauce
1/2cuptangerine or orange juice
peel from 2 tangerines(or 1 orange) cut into thin or thick strips
¼cuplow-sodium soy sauce
1teaspoonsesame oil
2Tablespoonsrice vinegar
2Tablespoonshoney
1-2teaspoonchili sauceI use sambal oelek or ½ teaspoon crushed red pepper flakes
2garlic clovesminced
1teaspoongrated fresh ginger
1 Tablespooncornstarch
Optional garnish: sesame seedssliced green onions
Instructions
Place the salmon in a glass container where they will lay flat. In a small bowl, mix the soy sauce and sesame oil and drizzle evenly over the salmon. Let sit while you prepare the sauce and other ingredients.
In a medium bowl, whisk the tangerine juice, tangerine peel, soy sauce, sesame oil, vinegar, honey, chili sauce, and cornstarch. Do not add the garlic and ginger. Set aside.
Pat the salmon dry with paper towels (the drier the salmon the less it will splatter). Heat 1 tablespoon avocado oil (or olive oil) in a large skillet over medium heat. Add the salmon pieces, skin-side down, pressing gently on each salmon for a few seconds. Cook, undisturbed, until skin is crispy and the flesh has started to turn opaque up the sides of the salmon, about 5 to 6 minutes. At this point it should be releasing easily from the pan. Use tongs to carefully flip the salmon and cook for another 2 minutes. Transfer to a plate. It's okay if salmon isn't completely cooked at this point, it will finish cooking in the sauce.
In the same pan, over medium heat, add the garlic and ginger and cook for 30 seconds. Stir in the sauce, scraping up the brown bits on the bottom of the pan.
Add the salmon back into the pan. Use a spoon to coat each piece of salmon with the sauce. Simmer until the salmon is cooked through and the sauce has thickened, about 2 to 3 minutes. Serve with a side of fluffy white rice, steamed veggies, and garnish with sesame seeds and chopped green onions, if desired.
Notes
Leftover salmon keeps well for up to 3 days in the refrigerator. Be sure to store it in an airtight container to keep it nice and juicy but to also prevent fish odours in your fridge.