This recipe tastes restaurant-worthy – but it couldn’t be any easier to make!
TIP: If you have any leftovers, this salmon is delicious cold. Try adding it to a salad the next day.
Spicy Orange Salmon
¼ cup (80 g) orange marmalade
1 Tbsp sriracha (or your favorite hot sauce)
4 4-oz (115 g) boneless, skinless salmon fillets
1 tsp sea salt
1 Tbsp healthy high-heat oil (avocado or coconut)
Preheat your oven to 425ºF/220ºC. In a small bowl, mix together the marmalade and sriracha. Set aside.
Sprinkle a small amount of salt over the salmon fillets.
Heat a large oven-proof skillet over medium-high heat. Add the oil, making sure the entire bottom of the skillet is covered. When it’s hot, place your filets in the pan and let cook until the bottom is browned, about 3 minutes. The fish should release easily from the bottom of the pan.
Flip the fillets and spoon the marmalade-hot sauce mixture over them. Place the skillet in the oven and let cook for another 3-4 minutes, until the salmon is cooked through.
Remove from the oven and serve with a side of sweet potato or rice and a salad.