
07/25/2025
Elevate your culinary experience with our Citrus Herb Salmon recipe that promises a symphony of fresh flavors and vibrant colors. Succulent Alaskan salmon fillets, kissed with garlic and onion powder, are pan-seared to perfection in fragrant coconut oil.
The star of this dish is the tantalizing Thai chili sauce infused with zesty Tamari, sweet orange marmalade, and a medley of herb-garlic-lemon olive oil mix, lovingly referred to as the “green stuff.” Each bite is a harmonious blend of sweet, savory, and tangy notes, heightened by juicy Mandarin orange segments that add a burst of brightness.
What you need:
2 fresh Alaskan salmon fillets (about 6 oz each)
Garlic powder
Onion powder
Coconut oil (for cooking)
½ cup Thai chili sauce
3 Tbsp Tamari
3 Tbsp orange marmalade
¼ cup herb-garlic-lemon olive oil mix (“green stuff”)
Mandarin orange segments (fresh or canned, drained
1½ cups jasmine rice
1–2 tsp coconut oil
A few shakes of Tamari
Garlic powder
1 cup petite peas (frozen, thawed)
What to do:
Make the Rice: In a rice cooker, combine jasmine rice, coconut oil, a few shakes of Tamari, and garlic powder. Cook until fluffy. Stir in the peas once done. Mix the Sauce: In a small bowl, stir together Thai chili sauce, Tamari, orange marmalade, and the green herb mix. Set aside. Cook the Salmon: Season salmon on both sides with garlic and onion powder. Heat coconut oil in a skillet over medium heat. Cook salmon about 3 minutes per side until just cooked through. Remove and set aside. Glaze the Salmon: Pour the sauce mixture into the same pan and simmer gently until the marmalade melts and sauce is warm and glossy. Return salmon to the pan and spoon sauce over. Assemble: Plate the jasmine rice and peas, top with salmon, a few mandarin orange segments, and drizzle with extra sauce.