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This pan-fried salmon in creamy orange sauce recipe is not only delicious but also quick and easy to make, taking just 25 minutes from start to finish. It’s perfect for a weeknight dinner or for entertaining guests.
Almost every Friday, we visit a small fishmonger here in Bamberg who sells his own farmed fish. Today was one of those occasions – fish day!
In Germany, consuming fish on Fridays is a tradition that dates back to religious practices, particularly among Catholics who abstain from meat on Fridays. This tradition has continued in many households as a way to enjoy a lighter, fish-based meal at the end of the week.
So, we picked up some smoked eel and salmon fillet from ‘Fisch und Fein’ and prepared it using one of our favorite methods to enjoy salmon, while my husband savored his eel.
The salmon is pan-fried to perfection and served with an incredibly delicious, refreshing, and creamy sauce made from a blend of orange juice, yellow mustard, cranberry sauce, and a touch of rosemary and garlic. Simple but so good!
This dish pairs well with a variety of side dishes, from bread to rice and salad to fried or boiled potatoes.”
Here are the ingredients used to make this recipe
- 250 g (1/2 lbs) salmon fillet
- 1 tablespoon lemon juice
- 1 teaspoon coarse sea salt
- 2 tablespoons olive oil for frying
- Freshly ground black pepper
For the sauce
- 2 garlic cloves
- 1 teaspoon fresh rosemary, chopped
- 100 ml 100 ml (3.4 fl.oz/ about ⅓ cup + 1 tablespoon ) whipping cream (heavy cream/ fresh cream)
- 100 ml (3.4 fl.oz/ about ⅓ cup + 1 tablespoon ) orange juice
- 1 teaspoon cranberry sauce (Alternatively, you can also use 1/2 teaspoon of sugar)
- 1 teaspoon yellow mustard
- 1 teaspoon cornstarch/cornflour
- Salt and freshly ground black pepper to taste
How to make fried salmon fillet and orange cream sauce
Pat the salmon fillet dry with paper towels on both sides thoroughly. Drizzle the flesh side with lemon juice and season with coarse salt and pepper.
Heat olive oil in a pan over medium heat until the oil begins to shimmer. Place the salmon in the pan, skin side down, and sear the fillet for 3 minutes. Turn the salmon to the flesh side and cook for an additional 3 minutes.
While the salmon is cooking, peel and finely chop the garlic. Combine cornstarch with a portion of cream, mixing well until smooth and set aside.
Once the salmon has finished cooking, remove it from the pan and set it aside. In the same pan (without cleaning it), add the garlic and rosemary, and cook for about 30 seconds. Stir in mustard and cranberry sauce/ sugar. Then, deglaze with cream and orange juice.
Add the cornstarch mixture to the pan. Mix well and bring it to a boil. Stir constantly until the sauce starts to bubble and thickens. Taste the sauce and season with salt and freshly ground black pepper.
Return the previously fried salmon fillet to the pan, skin side down, and serve with side dishes of your choice. Enjoy!
Love this Salmon Recipe? Try my Baked Fish With White Wine Cream Sauce and Creamy Wild Garlic Sauce Recipe recipes, too.
Recipe for Pan fried salmon in creamy orange sauce
Equipment
- 1 Skillet or pan
Ingredients
- 250 g (1/2 lbs) salmon fillet , skin-on
- 1 tablespoon lemon juice , freshly squeezed
- 1 teaspoon coarse sea salt
- freshly ground pepper
- 2 tablespoons olive oil , for frying
Ingredients for the creamy orange sauce
- 2 garlic cloves
- 1 teaspoon fresh rosemary , chopped
- 100 ml 100 ml (3.4 fl.oz/ about ⅓ cup + 1 tablespoon) orange juice
- 100 ml 100 ml (3.4 fl.oz/ about ⅓ cup + 1 tablespoon) whipping cream , (heavy cream/ fresh cream)
- 1 teaspoon cranberry sauce , (alternatively you can also use about ½ teaspoon sugar)
- 1 teaspoon yellow mustard , mild
- 1 teaspoon cornstarch (cornflour)
- salt and freshly ground pepper to taste
Instructions
- Pat the salmon fillet dry with paper towels on both sides thoroughly. Drizzle the flesh side with lemon juice and season with coarse salt and pepper.
- Heat olive oil in a pan over medium heat until the oil begins to shimmer. Place the salmon in the pan, skin side down, and sear the fillet for 3 minutes. Turn the salmon to the flesh side and cook for an additional 3 minutes.
- While the salmon is cooking, peel and finely chop the garlic. Combine cornstarch with a portion of cream, mixing well until smooth and set aside.
- Once the salmon has finished cooking, remove it from the pan and set it aside. In the same pan (without cleaning it), add the garlic and rosemary, and cook for about 30 seconds. Stir in mustard and cranberry sauce/ sugar. Then, deglaze with cream and orange juice.
- Add the cornstarch mixture to the pan. Mix well and bring it to a boil. Stir constantly until the sauce starts to bubble and thickens. Taste the sauce and season with salt and freshly ground black pepper.
- Return the previously fried salmon fillet to the pan, skin side down, and serve with side dishes of your choice. Enjoy!
Did you make this easy salmon dinner? I’d love to hear from you! Simply write a comment and add rating to it.