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Orange Salmon with Rosemary

I really need to branch out from salmon. But Cooking Light has so many fresh new ways to prepare salmon and I try to enjoy it at least once a week. This week, I’m using orange and rosemary. I’ve never used these two together so I was looking forward to the flavor combination.

Perhaps my favorite combination is teriyaki maple (gluten free teriyaki, of course). I also love chipotle maple. See a pattern? I like the sweet/heat or sweet/savory combinations the best. And now I have a new one with orange rosemary. This was so simple to prepare!

~orange salmon

Orange Salmon with Rosemary

  • 4 (6-ounce) salmon fillets (1 inch thick)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray (I use oil spritzer)
  • 2 tablespoons minced shallots
  • 1/2 teaspoon chopped fresh rosemary
  • 3/4 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon maple syrup

    1. Sprinkle fillets evenly with salt and pepper.
    2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
    3. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.
    4. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in rosemary; cook 30 seconds.
    5. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.


    Thursday 2nd of May 2013

    Looks awesome - I love just about anything with rosemary!! Pinned it to try soon (although we might try it on the grill).


    Thursday 16th of May 2013

    Great! I hope you enjoy it. Now that we have grilling season back in action, I need to try grilling salmon. My first attempt was a huge fail.