Pan-Seared Citrus-Glazed Salmon with Herbed Quinoa

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Tender salmon fillets pan-seared and finished with a bright citrus glaze, served alongside fluffy quinoa infused with fresh herbs. This Mediterranean seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, sea salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 4 pieces salmon fillets, 6 oz each, skin on
• 1 tsp sea salt, divided
• 1/2 tsp black pepper, divided, freshly ground
• 2 tbsp olive oil
• 1/3 cup orange juice, fresh squeezed
• 2 tbsp honey
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice

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Instructions

1. Step 1: Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 3 minutes until cooked through but moist.
3. Step 3: Remove salmon from skillet and set aside on a warm plate. In the same skillet, add 1 minced garlic clove and sauté for 30 seconds until fragrant.
4. Step 4: Add 1/3 cup fresh orange juice, 2 tbsp honey, and 1/4 cup dry white wine; simmer over medium heat for 4 minutes until the glaze thickens slightly and coats the back of a spoon.
5. Step 5: Meanwhile, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
6. Step 6: Once cooked, fluff quinoa with a fork and stir in 2 tbsp chopped fresh dill, 2 tbsp chopped fresh parsley, 1 tsp lemon zest, 1 tbsp lemon juice, and remaining 1/2 tsp sea salt and 1/4 tsp black pepper.
7. Step 7: Spoon the citrus glaze over the salmon fillets and serve immediately with the herbed quinoa alongside.