Citrus-Spiced Salmon with Pickled Shallot Relish

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Pan-seared salmon with a tangy pickled shallot relish that cuts through the richness, highlighting the bright sour notes of citrus and vinegar. This Pacific Northwest-inspired seafood recipe, ready in about 23 minutes, pairs salmon fillets, fresh orange juice, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz salmon fillets
• 3 tbsp fresh orange juice
• 1 tbsp red wine vinegar
• 1/4 cup shallots
• 2 tbsp olive oil
• 1 tsp dill
• 1/2 tsp lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Thinly slice 1/4 cup shallots and place in a small bowl. Add 1 tbsp red wine vinegar and 1 tsp water, then let sit for 10 minutes to pickle while preparing salmon.
2. Step 2: Pat salmon dry and season evenly with 1/4 tsp kosher salt, 1/8 tsp black pepper, 1/2 tsp lemon zest, and 1 tsp fresh dill.
3. Step 3: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy and golden, then flip and cook for 3-4 minutes until fish is opaque and flakes easily.
4. Step 4: Remove salmon and let rest for 2 minutes. Stir 3 tbsp fresh orange juice into the skillet, scraping up browned bits, then pour over salmon. Top with pickled shallots and remaining dill.