Orange-Peppercorn Salmon
Salmon fillets pan-grilled with olive oil, fresh orange juice, whole peppercorns, sea salt, and optional thyme.
By Moow Editorial ·
- Choose thick, evenly cut salmon portions. Serve with potato salad or arugula.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 2 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 2 servings.
- Calories: 430 kcal
- Protein: 35 g
- Carbohydrates: 3 g
- Fat: 30 g
- Fiber: <1 g
- Sodium: 1264 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 2 salmon fillet portions
- 1 tbsp olive oil
- juice of 1/2 orange
- 10–15 whole black peppercorns
- 1 tsp coarsely ground sea salt
- 1–2 sprigs fresh thyme, optional
Directions
1. Place the salmon in a wide dish and rub it with most of the olive oil.
2. Add the orange juice, peppercorns, sea salt, and thyme if using; turn the fish to coat.
3. Heat a skillet over medium-high heat and wipe it with the remaining olive oil.
4. Cook the salmon for about 5 minutes per side, adjusting for thickness, until it flakes easily and reaches 145°F (63°C).
5. Serve immediately.
Sources
Contains fish. Cook salmon to 145°F (63°C), avoid cross-contamination, and refrigerate leftovers within 2 hours.