Salmon Citrus Soy

For years this has been family favorite recipe, even elevated to the status of “birthday request” meal! Today I walked my 23yr old daughter through the recipe…watch the video for laughs and instruction!

This recipe is simple and fast, and really captures what is good about salmon. A gorgeous wild salmon is a great choice, but bear in mind that it has less fat than farm-raised salmon, so you’ll have to compensate for that.

These simple ingredients will create bright and diverse flavor notes!

Start by setting out all your ingredients. Once this recipe starts, it goes fast and straightaway to the table! Anything that you’re going to pair it with should already be prepared. I like to serve this recipe over a bed of fresh spinach. You can lay it out right on a platter and plate the salmon on top of it. The heat from the salmon will wilt the spinach just enough.

This recipe also loves a good pairing with sushi rice or a red cabbage slaw with Asian flavors like sesame oil, lime juice, rice vinegar, and soy sauce.

I like a simple red cabbage slaw with this dish, using Asian flavors like sesame oil, lime juice, and rice vinegar

INGREDIENTS (serves 4)

  • 1.5 lbs salmon filets
  • one orange
  • one lemon
  • one lime
  • 1 Tbs soy sauce
  • 2 shallots (onions will work too.)
  • butter and olive oil
  • scallions for garnish
  • cilantro (or parsley) for garnish
  • fresh spinach (optional) for the platter


  1. Squeeze all the juice from the orange, lemon, and lime into a measuring cup that you can pour. Add the Tbs of soy to the citrus.

2. Peel the shallots, cut in half lengthwise and slice each half paper thin. Put in a bowl hold aside.

3. Chop a small amount of scallions and cilantro (or parsley if you prefer) for garnish.


4. Put enough olive oil to cover the bottom of a skillet over high heat. As the oil begins to shimmer, on the verge of smoking, put the salmon filets in skin-side up. Do not move or disturb them for 2 minutes!

5. Watch the sides of the filets. You will see the bottom half begin to change color as it cooks, while the top half will still be deep red. When the “cooked” line gets close to halfway up, flip the filets to skin-side down.

6. Continue cooking until the “cooked” line almost reaches the middle, but not quite. (they will continue to cook after coming off the heat, and you want them to be cooked to medium. When they are finished, remove them to a serving platter (on a bed of spinach is a good accompaniment.) and cover loosley with foil.

7. Add a chunk of butter to the pan along with the shallots. they will go fast because they’re thin and the pan is hot. Allow them to brown, stirring as necessary to prevent scorching.

8. Pour the citrus soy liquid into the pan and, using a wooden scraper, scrape up all the browned salmon and shallots into the liquid. Reduce until you have just enough to drizzle some over each filet–and no more! Any extra sauce is just wasted flavor!

9. Pour the sauce with the shallots over each filet and garnish with scallions and cilantro.

The finished dish, paired with sushi rice and red cabbage slaw

Pottery in Feature image and final dish created by Scott Kaye Pottery.



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