Pan Seared Orange Mustard Salmon
on Dec 16, 2016, Updated Jul 04, 2024
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Pan Seared Orange Mustard Salmon – ready in 15, sticky, saucy, insanely delicious, minimal prep and almost gourmet. Does it get any better than this?
We’ve recently started seeing Norwegian Salmon at Foodhall in Bangalore and I had to go get some. Eating salmon hasn’t always been a great experience in India, even at the really expensive places. You drop a bomb on a salmon dish, and then you get overcooked, rubbery fish which is doused in sauce and served with a meagre portion of veggies on the side.
It’s an expensive fish to buy and so important that you treat it right. Don’t be scared about cooking some though. It’s quite a sturdy fish; really tender, flaky if cooked right. It has a gorgeous flavor of it’s own so let’s not use overpowering spices or masala. Instead I like to use whatever’s in season to make a light, but flavorful sauce that compliments the salmon. Case in point: orange mustard salmon.
I know I’m doing all kinds of fancy talk here but it’s quite simple you guys. I got some frozen salmon, and let it thaw overnight in the fridge. Another hour or so on the counter and it came down to room temperature which is exactly how it should be when you start cooking it. This is probably the most important step when it comes to pan searing salmon because if the centre of the fish is cold, you’ll mostly end up undercooking the centre or overcooking it and making it really rubbery in the process.
When you buy a fish like salmon, you better treat it right. Which isn’t so tough to do, because salmon like any other fish cooks really fast and doesn’t really need much. Even a quick dash of salt, pepper and some lemon can give you a dish fit for the kings.
I had some oranges on hand and there’s always mustard in the fridge for mustard lovers like us. A bit of freshly squeezed orange just, some orange rind, honey, soy, ginger and ground mustard (not dijon) and that’s your sauce. Whisk it together, pan sear the salmon, add some sauce and we were done.
I actually served it with some stir fried barley on the side and we were such happy people! Denver especially who loves Salmon.
You can buy fresh or frozen Norwegian Salmon at Foodhall outlets across the country. For more recipe inspiration, go visit the Norwegian Salmon Festival at Foodhall!
More Seafood Recipes:
- Creamy Salmon Piccata with creamy Lemon Sauce
- Creamy Prawn Scampi Pasta
- Shrimp Spaghetti Aglio Olio
- Bhetki Fish in Citrus Basil Butter Sauce
- Rava Pomfret Fish Fry (Mangalorean Style)
Pan Seared Orange Mustard Salmon
Ingredients
- 1 teaspoon Butter
- 3 Salmon Fillets
- 1/2 cup Orange juice
- 1 Oranges Zest o
- 1 tablespoon Ground Mustard
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Honey
- 1 teaspoon Rice wine vinegar
- Salt , to taste
- Sesame Seeds , for topping
Instructions
- Heat butter in a cast iron skillet and add the salmon filets skin side down. Cook the salmon for 4-5 minutes till the skin is slightly crispy.
- Whisk together orange juice, zest, mustard, soy sauce, honey, vinegar and salt in a small bowl and add it to the pan. Bring this to a quick boil and simmer the sauce for 2-3 minutes till it thickens up. Gently flip the salmon and coat it with sauce (I like to spoon the sauce all over). Top with sesame seeds and serve immediately.
This was just lip smacking delicious and so simple! Thank you for such a great recipe! I served it alongside an orange-mustardy dressed cabbage, fennel and almond salad. Yum, yum….
So happy you liked it!
Hi – this looks SO delish. But I’m confused about the Nutrition Facts as they state the dish has 99.7 grams of protein per serving. Can you please clarify?
Thanks so much,
Nancy
It may just be my lack of skill, but this is definitely not the prettiest dish I’ve ever made, and it’s not the yummiest either. Too much orange! And the skin came right off my salmon in the pan, it definitely needed more butter to keep from sticking. Not bad, not great.
Hey Ally, the fact that your skin came off the pan is probably because you tried turning the salmon way before it was ready to be flipped. As fish cooks, the skip should start coming off the pan on its own instead of you struggling to scrape it off.
Remember all recipes are open to interpretation and will vary depending on cookware and ingredient availability.
This salmon looks amazing! We are lucky here, we get amazing Tasmanian salmon even in the supermarkets.
Can’t wait to try this!!!!
Thanks! Salmon is a rarity here as well, but I always buy some when its available.
This looks so freaking good! Being a seafood lover, I can’t resist myself to have this! Your pictures are just so mind-blowing!
Thank you!
This salmon looks simply divine! And it only takes 15 minutes to make? Wow!
Yay, isn’t that great?! Thanks for stopping by
Love salmon recipes but I have to say I am surprised by the orange juice as well. Very interesting idea and can’t wait to give this a try.
Thanks, I hope you like it!
When u say mustard .. Is it black sarson seeds or rai? Also do u grind it dry or soak it for a while before grinding?
Shalini by mustard I mean ground mustard paste. You can use Dijon or even kasundi
This salmon dish looks wonderful. We absolutely love salmon in our home and can’t wait to give yours a try! Thanks so much for sharing this fabulous recipe.
Richa – I never thought to add orange juice to my recipe that I do with a salmon glaze. I like that you added some extra flavor with soy sauce and rice vinegar and created this beautiful sauce of the sauce. Using mustard in my salmon is almost the only way that I like to eat salmon, but your recipe is excellent to help me to turn a boring salmon into a delicious and almost (gourmet:)) dish.
Thanks Carlos, Denver and I practically wolfed this down!