Perfectly pan seared salmon fillets covered with a bright and zesty orange pan sauce. Quick and easy enough for weeknights yet delicious enough to serve to guests on the weekend. Everyone will love this new twist on salmon!
- 2 tsp olive oil
- 4 (6 oz) skinless salmon fillets (1-inch thick),
- Salt and freshly ground black pepper
- 2 cloves garlic , minced
- 2 1/2 tsp minced fresh rosemary
- 5 Tbsp chicken broth , divided
- 1 1/2 tsp orange zest
- 2/3 cup fresh orange juice
- 1 Tbsp fresh lemon juice
- 1 1/2 Tbsp honey
- 2 1/2 tsp cornstarch
Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
Season both sides of salmon with salt and pepper.
Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
Return salmon to pan, spoon sauce over salmon.