Citrus Seared Wild Salmon


For Honey Pecans*:

Nutrition Facts
Serving size1
Amount per serving
  • % Daily Value*
  • Total Fat25g 32%
  • Sodium226mg 10%
  • Total Carbohydrate15g 5%
    • Dietary Fiber3g 11%
  • Protein41g 82%
  • Vitamin A630mcg 70%
  • Vitamin C18mg 20%
  • Calcium100mg 8%
  • Iron3.6mg 20%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
  • ½ tbsp. tamari sauce or soy sauce
  • 2 tbsp. honey
  • Cayenne pepper and salt to taste
  • ½ cup pecan halves

*Note: Store-bought honey pecans can be substituted.

For Salmon:

  • 1 cup Florida Orange Juice
  • 2 tbsp. ancho chili powder
  • 2 tbsp. ground coriander
  • ½ tsp. fresh ground pepper
  • 1 cup chopped cilantro
  • 6 (6 oz.) boneless skinless wild salmon fillets
  • 2 tbsp. grapeseed or canola oil
  • Salt and pepper to taste

For Salad:

  • Reduced salmon marinade
  • 1 tsp. grapeseed or canola oil
  • 6 cups mixed salad greens
  • 2 cups fresh cilantro leaves
  • ½ cup chopped honey roasted pecans
  • ¼ cup dried currants or chopped raisins
  • Salt and pepper to taste


For Honey Pecans:

1. Preheat oven to 350° F. Combine all ingredients in a small saucepan and place over medium heat. Simmer four minutes then drain.

2. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes or until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into ¼-inch pieces.

For Salmon:

1. Combine chili powder, coriander, pepper and Florida Orange Juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro.

2. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more.

3. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.

4. To cook salmon, lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more.

5. Once cooked, remove skillets from heat and allow fillets to rest in hot pans.

For Salad:

1. Place half the reserved salmon marinade in a small mixing bowl. Whisk in oil and set aside.

2. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey roasted pecans. Toss well and divide onto the center of six plates. 

3. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.