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Seared Salmon with Orange-Rosemary Sauce

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Seared Trout with Parsley and Caper Butter

Seared Salmon with Orange-Rosemary Sauce

Jessica Braider
This was a popular recipe at our house, especially with our teenage guest Ben, who would have eaten all the salmon by himself if we hadn’t begged some off of him.
Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 lbs. salmon fillet (use wild Alaskan salmon if possible),
  • 1/8 - 1/4 tsp. salt to taste
  • 1/8 tsp. black pepper or to taste
  • 1/8 - 1/4 lemon juice only, about 1 tsp.
  • 1 - 2 cup juicing orange use 1 tsp. orange zest and 3/4 juice
  • 1 Tbsp. balsamic vinegar
  • 1/8 yellow or white onion minced about 2 Tbsp.
  • 1 Tbsp. fresh or dried rosemary chopped


  • Preheat the oven to 450 degrees. In a large heavy, oven-proof skillet, heat 1 Tbsp. oil over medium-high heat.
  • Put the salmon in the skillet (skin side down unless it is skinless), season it with salt and pepper, and sear the fish (cook without moving it) for about 3 minutes.
  • Transfer the skillet to the oven, and cook the salmon for about 15 minutes until it is cooked through (use a sharp knife to check the thickest part of the salmon to make sure it flakes easily and is no longer dark pink).
  • Remove the fish from the oven and sprinkle it with the lemon juice.
  • Meanwhile, in a small saucepan, combine the orange zest, orange juice, remaining oil, vinegar and onions, and bring them to a boil. Reduce the heat and simmer the sauce for about 10 minutes until the fish is ready.
  • After the sauce has been cooking for 5 minutes, add the rosemary and continue to simmer it. Serve the salmon with the orange-rosemary sauce spooned over it.

Slow Cooker Directions

  • Combine the orange zest, orange juice, lemon juice, oil, vinegar, rosemary, salt, pepper and onions in the slow cooker, then add the salmon, cutting it into pieces, if necessary, stirring and flipping gently to be sure all of the fish is well coated with the orange sauce. Cook on low for 5 - 6 hours or on high for 2 1/2 - 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Juice the lemon, zest and juice the orange(s), mince the onion, chop the rosemary.
Scramble Flavor Booster: Serve the fish with lemon wedges.
Tip: Would you ever guess that vinegar is a bit of a superfood? A 2009 study reveals that vinegar can enhance the flavor of salt in food, decreasing how much added sodium you need to achieve the flavor you want. Additionally, building a little vinegar into your daily diet can help you maintain your weight. The acetic acid in vinegar may help the body make enzymes that break down fat.  So try incorporating a splash of vinegar into sauces, dressings, vegetables and soups.
Nutritional Information Per Serving (% based upon daily values): Calories 330, Total Fat: 18g, 28%; Saturated Fat: 3g, 13%; Cholesterol: 95mg, 32%; Sodium: 90mg, 4%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 34g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Carb, Low Fat, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Winter
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