Citrus Glazed Salmon with Ponzu Sauce
Elevate your dining experience with this delightful Citrus Glazed Salmon, featuring a tangy ponzu sauce made from fresh grapefruit, orange, and lime juices, with a hint of sweetness and umami. This dish is perfect for a quick weeknight dinner or a lovely weekend gathering, sure to impress your family and friends with its vibrant flavors and beautiful presentation. Each serving of tender salmon is topped with aromatic citrus zest and served over a flavorful ponzu puddle, making for an exquisite culinary treat!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Salmon fillets
4 (skinless, 6 ounces each)
Fine sea salt
1 (teaspoon)
Vegetable oil
2 (tablespoons)
Grapefruit
1 (zested and juiced)
Orange
1 (zested and juiced)
Lime
1 (zested and juiced)
Sugar
1/4 (cup)
Soy sauce
1/4 (cup)
Rice vinegar
1/4 (cup)
Instructions
1
Begin by preparing the ponzu sauce. Use a zester to remove the colorful zest from the grapefruit, orange, and lime, and set aside the zest.
2
Juice the grapefruit, orange, and lime into a bowl and combine the juices.
3
In a dry medium saucepan set over medium-high heat, add 1/4 cup of sugar. Gently swirl the pan as the sugar begins to dissolve and turn into a caramel color.
4
Carefully add the combined fruit juice to the pan; be cautious as it will steam vigorously. Boil for about 2 minutes, occasionally swirling the pan to help dissolve the caramelized sugar.
5
Once the sugar is fully dissolved, add 1/4 cup of soy sauce and 1/4 cup of rice vinegar to the mixture. Stir and let it continue to boil for an additional 2-3 minutes, until the sauce slightly thickens.
6
Incorporate half of the reserved citrus zest into the sauce before removing it from heat. You can strain the zest out or leave it in for added texture and flavor. Serve the sauce warm or at room temperature.
7
Next, prepare the salmon. Rinse the salmon fillets under cold water and pat them dry with paper towels. Sprinkle both sides with 1 teaspoon of fine sea salt to season.
8
Heat a large nonstick skillet over medium-high heat for about 1 minute until hot. Add 2 tablespoons of vegetable oil, heating it until it shimmers.
9
Carefully place the salmon fillets skin-side up into the skillet. Allow them to cook undisturbed for approximately 4 to 5 minutes, or until a crisp brown crust forms on the underside.
10
Flip the salmon fillets and cook for an additional 5 minutes, or until the fish is just cooked through and flakes easily with a fork.
11
To serve, create a puddle of ponzu sauce in the center of each of four plates, and gently place the seared salmon fillets on top. Garnish the dish with the reserved citrus zest from the grapefruit, orange, and lime for a pop of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Glazed Salmon with Ponzu Sauce?
It is a gourmet seafood dish featuring seared salmon fillets served with a tangy, homemade ponzu sauce made from fresh citrus juices, soy sauce, and caramelized sugar.
What ingredients are needed for the ponzu sauce?
The sauce requires grapefruit, orange, and lime (both zest and juice), sugar, soy sauce, and rice vinegar.
How do I prepare the citrus fruits for this recipe?
You should first zest the grapefruit, orange, and lime using a zester, then juice all three fruits into a bowl, keeping the zest and juice separate.
What is the purpose of caramelizing the sugar?
Caramelizing the sugar provides a deep, complex sweetness and a rich color that balances the acidity of the citrus and the saltiness of the soy sauce.
Is the ponzu sauce served hot or cold?
The sauce can be served either warm or at room temperature, depending on your preference.
How long does it take to cook the salmon?
The salmon is cooked for approximately 4 to 5 minutes on the first side and an additional 5 minutes on the second side, totaling about 10 minutes.
How do I know when the salmon is finished cooking?
The salmon is done when it is just cooked through and flakes easily when tested with a fork.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but ensure it is completely thawed and patted dry with paper towels before seasoning and searing.
What should I do if the sugar steams when I add the juice?
This is normal; simply be cautious of the steam and continue to boil and swirl the pan until the caramelized sugar dissolves into the juice.
Should I leave the zest in the sauce?
It is optional; you can strain the zest out for a smooth sauce or leave it in to provide additional texture and a burst of citrus flavor.
What type of oil is best for searing the salmon?
A neutral vegetable oil is recommended because it has a high smoke point, which is necessary for achieving a crisp brown crust.
How many people does this recipe serve?
The recipe is designed to serve four people, providing one 6-ounce salmon fillet per person.
Can I substitute the rice vinegar?
If you do not have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute, though the flavor will change slightly.
Is this recipe gluten-free?
To make this recipe gluten-free, ensure you use a certified gluten-free soy sauce or tamari.
What is the best way to plate this dish?
Pour a small pool of the ponzu sauce in the center of the plate, place the salmon fillet on top, and garnish with the reserved citrus zest.
Can I make the ponzu sauce in advance?
Yes, the sauce can be prepared ahead of time and stored in the refrigerator; just reheat it gently or bring it to room temperature before serving.
Why do I need to pat the salmon dry?
Patting the salmon dry removes excess moisture, which allows the fish to sear properly and develop a crispy crust rather than steaming in the pan.
What if I don't have a grapefruit?
You can substitute the grapefruit juice with more orange and lime juice, though the unique tartness of the grapefruit is a key part of the intended flavor.
Can I use skin-on salmon?
While the recipe suggests skinless fillets, you can use skin-on salmon; simply sear the skin side first to get it crispy.
Does this recipe contain many calories?
While specific nutritional data isn't provided, salmon is a lean protein high in healthy fats, making this a generally nutritious meal.
What sides go well with Citrus Glazed Salmon?
This dish pairs beautifully with steamed jasmine rice, quinoa, or roasted green vegetables like asparagus or bok choy.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of fine sea salt to season the four salmon fillets.
Is the sauce very salty?
The sauce balances the saltiness of the soy sauce with the sweetness of caramelized sugar and the acidity of the citrus fruits.
Can I use a regular skillet instead of a nonstick one?
You can, but you must ensure the pan is very hot and well-oiled to prevent the delicate salmon from sticking.
What is the texture of the finished sauce?
After boiling for several minutes, the sauce should slightly thicken into a light glaze consistency.
Can I use honey instead of sugar?
Honey can be used for sweetness, but it will not caramelize in the same way as granulated sugar, which will affect the final flavor profile.
How do I store leftovers?
Leftover salmon and sauce should be stored in an airtight container in the refrigerator for up to two days.
Can I grill the salmon instead of pan-searing?
Yes, you can grill the salmon, though the cooking times may vary. Brush the salmon with a little oil to prevent sticking on the grates.
Is this recipe suitable for a dinner party?
Absolutely; the vibrant colors of the citrus zest and the elegant presentation of the ponzu puddle make it an impressive dish for guests.
What is the key to a perfect sear on the salmon?
The key is to let the salmon cook undisturbed for the first 4-5 minutes without moving it, allowing the crust to fully form.