Pan-Seared Salmon with Citrus Glaze and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A vibrant pan-seared salmon dish glazed with a tangy citrus sauce, served alongside a refreshing quinoa and herb salad. This Mediterranean-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs salmon fillets, olive oil, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 pieces, 6 oz each salmon fillets
• 2 tbsp olive oil
• 1/4 cup, fresh orange juice
• 2 tbsp, fresh lemon juice
• 1 tbsp honey
• 1 cup, rinsed quinoa
• 2 cups water
• 1/2 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes until water is absorbed and quinoa is fluffy; remove from heat and let stand covered.
2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until edges are crispy and salmon releases easily.
3. Step 3: Flip salmon and cook for an additional 3 minutes until cooked through but still moist.
4. Step 4: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, and 1/4 tsp salt. Pour the citrus glaze into the skillet and cook for 1-2 minutes, spooning over salmon until glaze thickens and coats the fillets.
5. Step 5: Fluff quinoa with a fork, then stir in 1/2 medium diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
6. Step 6: Plate the quinoa salad and top with glazed salmon fillets, spooning any extra glaze from the pan over the top before serving.