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Pan-seared King Salmon with Blood Orange Vinaigrette


Pan-seared King Salmon with Blood Orange Vinaigrette

Steve Pool

Hachette Books
Reprinted with permission from Welcome to Michael's by Michael McCarty (Hachette 2007).

King salmon has a lovely rose color and a high fat content, making its flavor very rich and sweet. The acidic vinaigrette offsets the sweetness perfectly, and the colors are an absolute symphony on the plate. Tomato- Basil Vinaigrette is another great sauce for this salmon. Alternatively, you can grill the salmon, but again take care not to overcook. - Michael McCarty

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


  • 2 cups fresh blood orange juice
  • 1/3 cup white wine vinegar
  • 1 1/4 cups extra-virgin olive oil
  • Sea salt and freshly ground white pepper
  • 1 cup blood orange segments, well drained of excess juice
  • 2 tablespoons clarified butter
  • Four 6-ounce boneless, skinless king salmon fillets
  • 1 tablespoon chopped fresh chives


Place the blood orange juice in a small saucepan over medium heat. Bring to a simmer and cook for about 30 minutes or until reduced to 2/3 cup. Remove from the heat and set aside to cool.

Combine the vinegar with the reduced orange juice. Whisk in the oil. Season with salt and white pepper to taste. Fold in the orange segments and set aside.

Heat the butter in a large nonstick sauté pan over high heat. When very hot but not smoking, add the salmon and sear for about 4 minutes or until just set around the edges. Turn and sear for an additional 4 minutes or until the fish is just barely cooked through.

While the fish is cooking put the vinaigrette in a small saucepan and gently warm it over low heat.

Spoon the warm vinaigrette on each of 4 dinner plates. Place one piece of salmon in the center of each plate. Garnish with chives and serve immediately.

Serves 4.

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