Seared Salmon With Citrus and Arugula Salad Recipe (2024)

Hi, how will I know when the “...salmon is cooked through but still slightly rare in the middle”? Love these recipes that incorporate salads. Citrus is a lovely counterpoint to snow shoveling. Thank you!

The glaze seemed to thin to me. After removing the salmon from the pan, I added the glaze and reduced it a bit. Then added the salmon back in just give it a quick coat. Held the flavor very nicely.

You'll know if the “...salmon is cooked through but still slightly rare in the middle” when you take the tip of a paring knife, gently cut into a salmon filet and look at the color of the salmon. Not very compliicated at all.

At the supermarket

Jo - great tip to add lentils. Lentils are our favorite accompaniment to salmon. I made this with steelhead trout and it was delicious. Great recipe, no need to tweak anything (except adding some carbs on the side of course!),

The most interesting salmon recipe I've cooked. A light, very aromatic dish. Little work, big result.

Just made this and it was fan-flipping-tastic! Chucked some puy lentils in the salad for some carbs.

I wasnt expecting this to be so good. I thought it might not have enough flavor when I put together the sauce for the salmon and the dressing, but all the flavors mix together and complement each other so well!!! This is a keeper and the presentation is beautiful!!

My goodness this was good. Thanks for the reminder that citrus fruit is amazing in February. I needed a break from comfort food. Delicious, bright flavor and couldn’t be easier.

Wow. What a triumph this recipe is. The only change I made is to cut the citrus into supremes, which in the process provided the juice I needed for the glaze. Plus some to make gin and tonics a bit more special. Every element is key to the dish. I can't wait to make it again.

Our substitution of carambola (star fruit) for some of the citrus was outstanding. It added some firmness to the fruit, and made the salad less wet. Luckily, we have a tree bearing carambola akin to mildly sweet and tangy oranges.

A great dinner!I found the glaze to be a bit too oily; I think you could have just one tablespoon of olive oil, as the salmon have sufficient oil.

Delicious and added to my regular rotation. I used an entire shallot which overwhelmed the sauce. I added more lemon juice which toned it down.

Thank you to all who suggested heating the glaze in the pan before topping the fish. Just a moment or two in that hot pan mellows the raw garlic, deglazes the pan, and creates a gorgeous, silky sauce that gently clings to the salmon. I doubled the sauce and added orange zest with no regrets.

Delicious and fresh tasting. Made extra glaze for salmon. Perfect winter meal!

Kevin said he would eat this as often as I wanted to make it. It was really good! Six not home to try it. The citrus was a bit messy, but the flavor of the salad was terrific.

I added a tablespoon of orange marmalade to thicken up the glaze. Spooned it over the chicken in the pan and let the heat thicken the pan drippings. Lovely!

delicious winter salad with fresh citrus followed as written

Writing in just to say: if you’re tempted to omit the avocado and substitute rainbow trout for the salmon, do not bother making this recipe. I did both those things, and the result was definitely not five stars

This is SO good as written. Have made it for a week night dinner and for a dinner party. LOVE

The glaze was not flavorful enough with just the ingredients, so I added more mustard and orange juice. Salmon was perfect.

Absolutely delicious. I have a pistachio allergy so switched to almonds which provided a nice crunchy to the softer, creamier elements of the dish. Just perfection. Get this meal right and you can have a summer dinner party. I added a homemade baguette for dipping!

Really amazing dish. Omitted the pistachio due to a but allergy but will make again and try adding almonds. Otherwise made recipe pretty much as written but halved it for two servings. Light, delicious, flavorful and healthy. Great for a summer dinner party and could make bulk salmon on Blackstone flat top outside.

Just made this for 8 people...doubled everything the original recipe called for and it all turned out perfectly! This is a DELICIOUS salmon salad recipe! Everyone LOVED it! The only thing that is time-consuming is the cutting of the citrus...so you might want to prep that the night before you know you're going to serve it if it's for more than 4 people. Thanks for this one!!!!

Made the glaze thicker to cover the fish. Thinned to make the dressing. Used shallot only, no garlic.Skipped pistachios Reserved fennel fronds to make a fennel frond and shallot butter.

Hands down delicious. I have never been a fan of fruit with salad or entree, but I have to say, I am a convert. BEAUTIFUL presentation, relatively easy if you juice and segment the citrus ahead of time...I'm going to make this ALL SUMMER. I subbed Steelhead for the salmon, but really, either or...I'll cook this with both for YEARS.