Salmon with Seared Scallion and Oranges

I was fortunate enough to be asked to host a virtual cooking class for a company sales meeting.  I created this recipe especially for them, as they wanted something easy to follow for all of their global participants.  We had a lot of fun and a great turn out

Salmon with Seared Scallions and Oranges

This dish is simple and delicious. Pairs perfectly with a salad for a light dinner
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: black pepper, fresh dill, fresh ginger, honey, oranges, Scottish Salmon, sea salt, sherry vinegar
Servings: 4
Calories: 368kcal



  • 1.5 pounds salmon filet
  • 2 tbsp extra virgin olive oil
  • 4 scallions
  • 5 mandarin oranges
  • 2 tbsp sherry vinegar
  • 1 bunch fresh dill
  • 1 tbsp fresh ginger
  • salt and pepper


  • Wash scallions and peel away any old or dry looking layers
  • Trim off bottom of the bulb and cut into thirds and set aside
  • Halve two oranges and cut the remaining to squeeze into honey mixture
  • Peel the ginger (about an inch long)
  • Mix honey and sherry vinegar and the juice of three oranges together in a small bowl until honey is dissolved. Leave the remaining two halved oranges for cooking
  • Rinse salmon and pat dry with a paper towel
  • Cut filet into pieces about 2 3/4 inches wide. Leave the skin intact
  • Season to taste with salt and pepper
  • Heat cast iron pan for about 2 minutes on high heat. Add 1 tbsp of olive oil and then salmon, skin side up
  • Place the oranges carefully onto the pan cut side down. Place ginger in the center of the pan
  • Add the scallions and the dill
  • After the salmon has cooked for about five minutes, flip and lower heat to medium. Season with salt and pepper if needed
  • Spoon the sherry vinegar mixture over the top of the salmon and cook for another ten minutes. Continue spooning liquid over salmon. It will start mixing with the juices in the pan. Spoon over the salmon to baste as often as possible, spooning up the liquid from the bottom of the pan. Turn salmon as needed (the honey mixture will form a glaze which you want evenly coating the fish). Cook for another 5-6 minutes on medium
  • When the salmon easily flakes with the tip of a knife, it's done. It should take roughly 10-12 minutes depending on your stove and heat level and the thickness of the filet..
  • Plate the salmon and spoon liquid over the top. Carefully squeeze the oranges from the pan with tongs over the salmon and top with scallions
  • Pairs great with a simple salad


Calories: 368kcal | Carbohydrates: 16g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 1049mg | Fiber: 2g | Sugar: 12g | Vitamin A: 956IU | Vitamin C: 32mg | Calcium: 70mg | Iron: 2mg
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