Sweet Chipotle Orange Salmon

When I first met Jamie, I was not that into seafood. If it was battered, fried, and served with chips, I was in, but other than that I was skeptical. But then, he made me this incredible dish. I couldn’t believe how simple it was to prepare (seriously 5 ingredients) or how quick you can get it on the table. It’s the perfect dish for those days where you worked late or are just too exhausted to cook, but you can’t take the thought of eating out again. Here’s how to make sweet chipotle orange salmon in just 20 minutes.

Start with your salmon filets. This was just for the two of us, but this recipe scales easily if you’re cooking for a crowd. I always keep a stock of frozen salmon in my freezer just for this dish, but if you’re #blessed to live on the coast with fresh seafood, I bet this would be even better. Don’t judge me if my salmon filets look depressing. That’s the pain of living in the middle of the country.

Drizzle in some olive oil to coat the bottom of the pan.

Set your salmon filets in the pan. These will need to cook about 5-8 minutes on the first side. I like mine pretty blackened, but you can check and decide how crispy you want it. The sugar will brown and stick to the pan, but don’t worry, that’s how it gets good.

Flip your salmon over and cook for a few minutes on the other side. Then, pour in your orange juice. This can be as cheap or high-quality as you like. I don’t judge. I use the low-carb Tropicana because I’m fancy like that.

Cover for a few more minutes and let the orange juice reduce and infuse into your salmon. We always serve this with some pan fried green beans and garlic quinoa, but it would be awesome with a salad or risotto. Each filet of salmon packs in over 30 grams of protein, so it’s an awesome centerpiece for a healthy dish that doesn’t suck.