By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
334 cal · 35 min
Citrus Salmon Fillets
Recipe GLPRfc9fa03b0a911d
Pan-seared salmon fillets glazed with a bright citrus reduction, served alongside sautéed vegetables and fresh herbs. The combination of orange juice, honey, and fresh parsley creates a light, aromatic sauce that complements the rich salmon beautifully.
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Ingredients
1 pound Salmon fillets (1 pound, about 3-4 fillets)
2 tablespoons Vegetable oil
1 Red onion, finely chopped
1 cup Baby carrots, halved
¼ cup Fresh parsley, chopped
1 cup Fresh orange juice
1 tablespoon Honey
Salt
Black pepper
1 Orange or lemon wedges (optional garnish)
Directions
Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the salmon fillets skin-side up in the pan. Sear for 4-5 minutes without moving them, until the skin is golden and crispy.
Flip the salmon fillets and cook for another 3-4 minutes, until the internal temperature reaches 145°F. Transfer to a plate.
In the same skillet, add the chopped red onion and halved baby carrots. Sauté over medium heat for 5-6 minutes, stirring occasionally, until the vegetables are tender and the onion is softened.
Pour the orange juice into the skillet with the vegetables, scraping up any browned bits from the bottom. Add the honey and stir to combine.
Return the salmon fillets to the skillet, nestling them among the vegetables. Simmer for 2-3 minutes, allowing the liquid to reduce slightly and glaze the fish.
Remove from heat and sprinkle fresh parsley over the top. Serve immediately, garnished with orange or lemon wedges if desired.
Comments
Salmon and citrus are reliable finds at any Charlotte supermarket—Harris Teeter, Food Lion, Kroger, and Walmart all stock fresh salmon and navel oranges year-round—with no special trips required. The ingredient list is short and inexpensive; salmon drives the cost, running roughly $8–12 per pound for fillets, landing this at $5–7 per serving depending on sales. The 35-minute stated time is honest for pan-searing and a quick glaze, though you need 10 minutes for prep (julienne carrots, zest orange), making active cooking about 15 minutes. It's a weeknight-friendly dish that doesn't demand constant attention, but the salmon and glaze are best eaten fresh the same night and don't reliably reheat well, which limits its appeal for leftovers.
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