Orange Butter Salmon | We cook a lot of salmon for a reason. Because it’s delicious! But too often you’ll see recipe after recipe treating this little fishy the same way over and over – a little lemon, some herbs – but if you read this blog you know that’s not our style. Not our style at all. We swim this salmon upstream, over the waterfall, and into its own infinity pool to make the celebrity of salmon dishes.
In this recipe, we first marinate our fish in sweet marsala and balsamic vinegar, then coat it in a softened thyme butter and panko breadcrumbs, and bake until it’s perfectly crispy. But to make it even sweeter, we place each fillet over a garlicky orange spinach reduction and top it with a balsamic drizzle.
Enjoy this one.
* Serve this fish right away while it's hot!
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- Marsala Wine - 1 cup
- Balsamic Vinegar - ¼ cup
- Agave - 2 teaspoons
- Sweet Onion - ¼ cup, thinly sliced
- Garlic - 4 cloves, smashed
- Bay Leaves - 3
- Rosemary - 2 sprigs
- Thyme - 10 sprigs
- Sumac - ½ teaspoon
- Salt - ½ teaspoon
- Canola Oil - 1 tablespoon
- Spinach - 3 cups
- Orange Juice - ¾ cup
- Heirloom Tomato - 1 cup, fileted, small dice
- Garlic - 2 cloves, finely minced
- Sugar - ¼ teaspoon
- Salt - ¼ teaspoon
- Canola Oil - 2 tablespoons
- Butter - 5 tablespoons
- Salmon - 2 fillets (8 ounces each), skin-removed, evenly thick
- Panko Breadcrumbs - ¾ cup
- Thyme Leaves - 1 tablespoon, finely minced
- Cilantro - 1 tablespoon, torn, garnish
- Sugar - ⅛ teaspoon
- Salt - ⅛ teaspoon
- Ziploc Bag - large
- Chinois - or other fine mesh strainer
- Saucepan - small
- First lay the salmon fillets in a single layer in the ziploc bag.
- Add the other ingredients, seal the bag, and gently give it a shake to get everything mixed together.
- Put the bag on a plate (in case it leaks) and toss it on the lowest shelf of your fridge for at least 4 hours.
- After 4, take the salmon out of the bag and rinse off the marinade. Make sure to reserve the marinade left in the bag for your sauce.
- Fill your mixing bowl with ice water. That's your ice bath!
- Rinse off your spinach leaves, bunch them up in a paper towel, and wring out as much water as you can. Set it aside.
- Filet your tomato (i.e. cut out the seeds) and cut the flesh into a small dice.
- Get all your other ingredients together.
- Fill your saucepan with 5 inches of water and bring it to a boil over high heat.
- Now toss the spinach in the water, reduce the heat to medium-high, and blanch the spinach for just 1 minute.
- Strain it, then drop the strainer directly into the ice bath. Let it cool down for 1 minute.
- Remove the spinach and wring it out one more time.
- Then roughly cut it into equal size pieces and set it aside.
- Ok, now grab that saute pan, add the oil, and heat it up over medium-high heat.
- Toss in the tomato, garlic, sugar & salt, and saute it all until most of the moisture is gone - about 5 minutes.
- Now toss in the cut spinach and give it another stir.
- Pour in the orange juice, bring it to a simmer, and reduce until almost all of the liquid is gone again - around 10 more minutes.
- Season to taste and set the spinach aside.
- Preheat your oven to 375 degrees. Put the rack on the top third (about 6 to 7 inches from the top).
- Soften the butter in the mixing bowl and fold in the thyme leaves.
- Spread the panko on a plate.
- Now take your fish fillets (remove the skins if your fish monger didn't do it for you) and smear the former-skin sides with the softened butter - end to end.
- Then carefully pick a fillet up, dip the buttered side in the panko, and gently press down to coat the entire surface of the butter. Set the fillets aside breaded-side up.
- Pour the reserved marinade in the saucepan and bring it to a boil over high heat.
- Reduce the heat to medium-high and boil until it's thick enough to coat the back of a spoon - about 15 minutes. Set the sauce aside.
- While the sauce is reducing away, pour the oil into the cast-iron and let it get hot over medium-high heat until it's just about to smoke.
- Then carefully lay in the fillets breaded-side up and let them sear for 1 minute. Give them space to cook.
- Then toss the whole pan in the oven for 6 minutes.
- Now keep the pan in the oven and turn your broiler on high. Broil for 1 minute until the panko is nice & crispy.
- Take the fish out of the pan (so they don't overcook) and keep them in a warm place while you plate.
- Plate a portion of the Orange Spinach in the center of the plate.
- Carefully lay on a piece of salmon breaded-side up.
- Spoon over a bit of the reduced marinade sauce.
- Garnish with the cilantro and any extra thyme butter. Serve it hot!
* And also try and buy fillets that are as evenly thick as possible - you just don't want one fat and one thin side.
* Make sure your butter is very soft before you try and spread it over the salmon. If it's too cold and clumpy it won't work.
* Don't overcook your poor salmon! Make sure to watch it carefully under the broiler and take it out of the pan right away once it's done.
* Serve this Orange Spinach next to some eggs for a dynamite breakfast!
If you’ve read this far, then you need to check out The Opah Show and 12 Best Fish Dishes.
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