Salmon, I would say, is the king or rather the queen of all fish with its beautiful orange hue and chockfull of goodness. I don’t think there’s any other fish that’s so quick and easy to cook, versatile and flavourful. There’s very little you need to do to make an amazing salmon dish since it is bursting with its own flavours. Needless to say, I always opt for salmon (and you should, too) on days when I’m too busy or too lazy to cook, but still want a delicious and nutritious meal!
I got the inspiration for this salmon recipe with citrus flavours and butter from a local restaurant which we really got hooked on to. So much so that we starting visiting there almost every other weekend just to satisfy our craving for this amazing orange butter salmon that they serve. I was wondering, why not make my own version of the orange butter salmon that is lesser buttery and more citrusy without compromising much on the taste.
Though I couldn’t replicate the restaurant dish, I managed to get a thumbs up from family and friends, and now it’s your turn…
You will need (for 6 medium-sized salmon fillets)
Salmon – 500 grams, cut into equal-sized fillets (as shown in the picture)
butter – 1 tablespoon
For the marinade
oranges – 2
lemon – 1
garlic – 2 cloves, crushed
red chilli flakes – 1/2 teaspoon (optional)
salt and pepper to taste
To prepare the marinade, grate the rinds of the oranges and lemon to obtain the zest, carefully leaving out the white part (which is bitter). Extract juice from the oranges and the lemon. Mix the zest, juice and the rest of the ingredients for the marinade.
Clean the salmon fillets and marinate in the refrigerator for 30 minutes.
Melt butter in a frying pan and place the fillets along with the marinade skin side down first and fry gently on low heat. After 2 minutes, flip and cook for another 2 minutes. If the fillet is too thick, flip and cook on all four sides, allowing 2 minutes for each side. If the skin starts sticking to the pan, add a little more butter. Or it’s just fine, the salmon still tastes the same, the skin is just to prevent the fillet from falling apart.
Remove the salmon fillets on to a serving platter. The marinade in the pan would have reduced to a sticky juice now. If not, simmer for a minute or two, or until the liquid thickens and pour the juice over the salmon fillets and serve.