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A black skillet filled with Citrus Salmon fillets, cherry tomatoes, and basil leaves, with more cherry tomatoes and fresh basil nearby on a light countertop. A striped towel and plates with forks are also visible.
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4.67 from 6 votes

Chili Citrus Salmon

A fast, nutritious dinner that makes for a perfect weeknight meal, and is fancy enough to serve when you have company!
Cook Time20 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: chile, easy dinner, salmon, Tomato
Servings: 4
Author: Kat Ashmore

Equipment

Ingredients

  • 4 6-ounce center-cut salmon filets about 1 inch thick
  • Kosher salt
  • Fresh cracked black pepper
  • 3 tbsps avocado oil or vegetable oil
  • 2 shallots minced
  • 2 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • ½ cup fresh squeezed orange juice from 2 oranges
  • 2 tsps apple cider vinegar
  • 1 tsp chili paste or ½ teaspoon red pepper flakes
  • 4 sprigs fresh basil leaves julienned

Instructions

  • Bring salmon to room temperature one hour before cooking. This helps the fish cook evenly and get a nice, crispy exterior.
  • Heat a 12 to 14 inch cast iron pan over medium-high heat. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil.
  • Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
  • Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat).
  • Transfer to a large plate and tent with foil.
  • Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden.
  • Add the garlic and saute for 1 more minute.
  • Stir in the tomatoes, orange juice, vinegar, chili paste, ½ teaspoon salt, and a few cracks of pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.
  • Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top. Cook for just a minute to warm the salmon back up.
  • Serve the salmon on a platter topped with the cherry tomato sauce. A side of rice makes this a full meal and soaks up the sauce nicely.

Nutrition

Calories: 375kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 85mg | Potassium: 1113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 519IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 2mg
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