top of page

Acerca de

photo_2021-07-22 11.55.24.jpeg

Salmon with Orange & Shoyu Butter Glaze

Contributed by Nor (The Soulful Cook) for The Slow Press Cooking Club

Serves 3-4


  • 2 SALMON FILLETS (Patted dry, seasoned with salt and pepper, coated with potato flour)

  • 1/3 cup FRESH ORANGE JUICE (about half an orange)

  • 1 tbsp ORANGE ZEST

  • 2-3 tbsp HONEY

  • 1-2 tbsp SOY SAUCE

  • 3 cloves GARLIC, crushed

  • 1 SHALLOT, thinly sliced

  • 2.5cm GINGER, bruised

  • 1-2 tbsp OIL

  • 1-2 tbsp BUTTER


  • 1/2 an ORANGE, sliced to serve

  • 1 CHIVE, sliced to garnish



1. Heat oil in a pan over medium-high heat, sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes. Remove from heat, set aside.

2. Pour in the orange juice and allow to reduce to half the quantity. This should take about 1 minute. Add shallots, ginger, garlic and cook until fragrant (about 30 seconds), add honey and soy sauce, stirring well to combine.

3. Bring to a simmer, add butter until reduced to a nice syrup (about 30 seconds to 1 minute), add orange zest. Season with salt & black pepper. Add salmon and glaze with the sauce, then remove from heat. 

Best served over rice, quinoa or soba. 

bottom of page