Seared Salmon with Orange Sauce and Herbs

Step 1

Pat the 4 salmon fillets dry and season both sides with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 2

Heat the 2 tbsp olive oil in a large skillet over medium-high. Place the salmon skin-side down and cook until the skin is crisp and golden, about 4-5 minutes.

Step 3

Flip the salmon and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a plate and keep warm.

Step 4

Reduce heat to medium. Add the 2 tbsp butter and the juice of the 1 orange to the skillet, scraping up any browned bits. Stir in the 0.5 cup chicken broth and 1 tbsp fresh thyme.

Step 5

Simmer the sauce until it thickens slightly and reduces by about half, 3-4 minutes. It should coat the back of a spoon.

Step 6

Return the salmon to the skillet, spoon the sauce over the top, and warm through for 1 minute. Serve immediately with extra sauce spooned over.