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+ servings
5 from 2 votes

Pan Fried Orange Salmon

by: claire cary

This Pan-Fried Orange Salmon is an easy to make dinner recipe that will be ready to eat in just about 20 minutes! It's full of flavor, paleo friendly, naturally gluten free and delicious with steamed rice and broccoli.
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins


  • 4, 6 ounce salmon fillets defrosted if previously frozen
  • 2 tbsp olive oil
  • ¾ cup fresh orange juice
  • 2 cloves garlic minced
  • 1 thumb fresh ginger grated
  • 2-3 tbsp maple syrup or honey
  • 1 tbsp rice vinegar
  • 3 tbsp low sodium soy sauce or tamari
  • 1 tbsp orange zest
  • 1 tbsp cornstarch
  • ¼ tsp red pepper flakes


  • Heat the olive oil in a skillet and add the salmon skin side up. Cook for about 4 minutes, then flip and continue cooking for 3-5 additional minutes.
  • Meanwhile, add the minced garlic and grated ginger to a separate pot with a splash of oil. Saute for about 2 minutes.
  • Add in all remaining sauce ingredients aside from the cornstarch and whisk together. Bring to a boil.
  • Whisk in the cornstarch when it starts to boil slightly. Once it has thickened, add about 3/4 of the sauce to the salmon and brush on top.
  • Set your oven to a high broil. Broil the salmon for about 3 minutes to let the top get slightly crispy. All ovens are different, but a few minutes should do the trick. Just do not walk away! Broiling can turn to burning really quickly if you aren't careful.
  • The sauce should be bubbly, and the tops slightly crispy. Remove from the oven and serve with white rice and steamed broccoli. I like to use the rest of the sauce for the veggies, but you can just add it right on top of the salmon. Enjoy!


You can swap the honey/maple syrup for any sweetener of choice. I think 2 tablespoons is plenty, but feel free to add more to taste. You are more than welcome to use even less if you prefer. The OJ adds a lot of natural sweetness as is.
Serving: 1salmon fillet / Calories: 377kcal / Carbohydrates: 17g / Protein: 36g / Fat: 18g / Sugar: 10g

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