“Seared Alaska Salmon with a smoky chile-citrus sauce, fresh orange segments and cilantro — bold, bright and ready in 30 minutes.”
This recipe brings together the rich natural flavour of wild Alaska Salmon with the brightness of fresh orange and the gentle heat of Serrano chile. The chile-citrus sauce is made in the same pan and takes just minutes. Works equally well with fresh, thawed or frozen fillets straight from your freezer.
- 1 clove Garlic, chopped
- 1 Serrano chile, seeded and chopped
- 2 tbsp Olive oil, divided
- 2 tbsp Water
- 2 tbsp Frozen orange juice concentrate
- 4 fillets Alaska Salmon (4 to 6 oz each), fresh, thawed or frozen
- to taste Salt and pepper
- 8 small Flour tortillas (6 to 7 inch), warmed
- 2 large Navel oranges, peeled and segmented
- 1/2 cup Red onion, thinly sliced
- 1 cup Fresh cilantro leaves
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01
Make the chile-citrus sauce
Combine garlic, Serrano chile and 1 tbsp olive oil in a heavy nonstick skillet. Sauté over medium heat until garlic and chile are soft. Remove from heat, place vegetables in a small bowl. When cool, add water and orange juice concentrate and blend together.
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02
Prepare the salmon
If using frozen salmon, rinse any ice glaze under cold water and pat dry with paper towel. Brush both sides of each fillet with remaining 1 tbsp olive oil.
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03
Sear the salmon
Return skillet to medium-high heat. Place fillets in heated skillet and cook uncovered 3 to 4 minutes until browned. Shake pan occasionally to prevent sticking.
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04
Finish cooking
Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh or thawed. Cook just until fish is opaque throughout.
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05
Assemble the tacos
Remove skin if any and break salmon into large chunks. Divide salmon among the 8 warmed tortillas. Top each with 2 to 3 orange segments, 1 tbsp sliced red onion, 2 tbsp cilantro leaves and a drizzle of chile-citrus sauce. Serve immediately.
Do not overcook the salmon — it should be just opaque throughout with no translucent centre. Overcooked salmon turns dry and crumbly in the taco. If using frozen fillets straight from the freezer, the extra covered cooking time ensures even heat throughout without drying the exterior.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
