Sauteed Salmon with Orange and Dill – Table for Two

A while back, I met a fellow blogger, Warren Caterson, who has a fantastic cookbook called Table for Two.

Why is this momentous? I’m notorious for cooking enough food to feed a small army. I just can’t stop. I love Warren’s concept of cooking to feed just two. And his recipes are wonderful! With the abundance of onions in our cabinet, I’ve got my eye on his French Onion Soup next.

However, since moving to Alaska, I don’t think we’d yet had salmon. It was high time!


Sauteed Salmon with Orange and Dill

(page 49)
Warren has this to say: “Dill lends a lightness to fish but you must use fresh to truly experience it.”

2 teaspoons olive oil
2 (4-6 oz) salmon filets, skin removed
2-1/2 cups orange juice
3 sprigs fresh dill weed

I must start this off with a confession that I didn’t follow the recipe exactly. It’s not my fault though, I swear! Our orange juice was expired (long ago), and I opted for fresh squeezed, but didn’t have enough to get 2 1/2 full cups, only having 1 1/2 cups available. Sorry, Warren!

Heat the olive oil int a 10-inch skillet over medium heat. Add salmon filets.

Pour orange juice over salmon.

Arrange fresh dill sprigs around the salmon.

Cook, turning occasionally for about 15 minutes, or until fish is easily flaked with a fork. Remove to a warm dish and cover.
*note* be very careful when flipping if you don’t want to wear hot orange juice. The technique I discovered to work best involved flipping the salmon filets on top of one another and then scootching the top one back into the sauce… thus avoiding the big splashes.

Reduce heat and continue cooking the orange juice until slightly thickened, about 10 minutes. Pour over salmon to serve.

We served with grilled rainbow chard and carrots. More on the grilling exploits of K soon.

In the meantime, I urge you to check out Warren’s cookbook! Stay tuned for his recipe on French Onion Soup and a giveaway of his cookbook — coming this week!

Looking for more great seafood recipes? Check out 7 Great Seafood Recipes for more ideas!

I’m pleased to link this recipe to

Hearth and Soul Hop at Fit Foodista


Tackling Bittman Recipe Hop at A Moderate Life Lark's Country Heart

EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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8 Responses

  1. Lisa says:

    I want to try this. I love salmon and this sounds so good. Next time I get salmon, I’m definitely going to have this on my dinner table. Thanks for the great recipe.

  2. Thanks Lisa! It was amazing – tender and tangy sweet – a great way to enjoy salmon!

  3. I love this dish…. lucky girl to get fresh Salmon… I love any new recipe that comes my way!

  4. witknitter says:

    Thank you for this recipe! It’s one I’m going to cook over and over.
    An extra thank you for your confession, most cooking bloggers don’t admit to making substitutions because of expiration issues. It makes me feel better to know I’m not the only one that loses things in the fridge,(though I still feel guilty having to throw away food). But you always admit to the problems you’ve had. Brave girl, and thank you from a fan who can smile and doesn’t feel so lonely because everything doesn’t always turn out perfect!

  5. Kankana says:

    Looks very refreshing 🙂 The combination of orange and dill is superb!

  6. girlichef says:

    This is a great concept for a cookbook (though not in my house, lol). I’ll have to recommend it to a few friends. The salmond sounds very tasty!

  7. Joanne says:

    You HAVE to have Alaskan salmon when you live in Alaska! What a delicious meal!

  8. Erin,
    I am so glad to see you linked up to Made it on Monday! 🙂

    My hubby is the seafood lover at this house, so I am sure he will be making this dish.

    Please join in often!

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