Salmon With Citrus-Mint Gremolata

Mikekey *


Serve with rice, or couscous.

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15 Min
15 Min
Stove Top


2 Tbsp
fresh mint leaves, minced
1 Tbsp
grated orange zest
1 Tbsp
grated lemon zest
1/2 c
frozen orange juice concentrate, thawed
1/4 c
lemon juice
salmon fillets, with skin (about 6 oz. each)
1 Tbsp
unsalted, butter


1Mix mint, orange and lemon peel; set aside.
2In a small bowl, stir together orange juice concentrate and lemon juice.
3Preheat oven broiler. Rinse fish and pat dry.
4In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes.
5Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
6Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
7Transfer fish to plates or a platter. Keep warm.
8Add remaining juice to pan and stir to blend pan drippings. Place under broiler until sauce bubbles, about 4 minutes. Sprinkle mint mixture over fish and pour sauce over fish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Hashtag: #salmon