Geoffrey Zakarian's Pan Roasted Salmon with Blood Orange Sauce Beauty, as seen on The Kitchen, Season 33.
Recipe courtesy of Geoffrey Zakarian

Pan Roasted Salmon with Blood Orange Sauce

Getting reviews...
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
This is a healthy and flavor-packed dish with a sweet and tart sauce that pairs well with the richness of the salmon. Here I’ve paired it with a fresh fennel salad that offers some nice textural contrast.





  1. For the salmon: Pat dry the salmon and season the flesh-side only with salt.
  2. Heat a cast-iron skillet over medium-high heat. When hot, add 1 tablespoon of the oil. Place the salmon skin-side down into the pan and weigh the salmon down with a smaller cast-iron skillet or other heavy pan to keep the salmon flat. Reduce the heat to medium and cook for 30 seconds to 1 minute undisturbed. Remove the weighted pan and cook undisturbed for an additional 3 to 4 minutes. Carefully flip the salmon. Cook an additional 2 minutes for medium rare. If you prefer your salmon more cooked through, then cook an additional few minutes until desired doneness.
  3. While salmon is cooking, in a skillet over medium-low heat, add the remaining 1 tablespoon oil. Add the ginger, garlic and rosemary and sauté until fragrant, 1 to 2 minutes. Deglaze with white wine and reduce, about 3 minutes. Pour in the blood orange juice and maple syrup and stir to combine. Reduce the sauce to a thickened consistency, 6 to 8 minutes. Add salt to taste.
  4. For the salad: In a small bowl, make the vinaigrette by whisking together the lemon juice, oil, soy sauce, honey, celery leaves, shallots and blood orange zest. Season with salt and pepper.
  5. In a large bowl, combine the fennel, fennel fronds and parsley. Drizzle the vinaigrette over and toss to combine.
  6. To plate: Spoon some sauce on each plate, then top with a piece of salmon. Serve with the salad.