Creole salmon with orange

    20 min

    Create this wonderful dish in 20 minutes using just 4 ingredients. Salmon steaks are seasoned with Creole spices and then pan-seared, before being simmered with orange juice.

    15 people made this

    Serves: 2 

    • 1 tablespoon vegetable oil
    • 2 salmon steaks
    • 1 tablespoon Creole spice blend or to taste
    • 1 orange, juiced

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a frying pan over medium heat. Season salmon with Creole spice blend, place in frying pan and cook 2 to 3 minutes on each side, until golden brown.
    2. Reduce heat to low and pour orange juice around the salmon. Continue cooking 5 minutes or until fish is easily flaked with a fork.

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    Reviews in English (18)


    This is a good basic recipe as far as type of ingredients go. I sprinkled the salmon with the cajun seasoning and cooked on medium heat with olive oil and butter - kind of gave it a nice seared outside then after i flipped it once I drizzled just a bit of orange on each piece of salmon then after the salmon was done I made the orange juice into a glaze type - I poured the fresh squeezed orange juice (I used 2 oranges) into the pan threw a dash of cajun seasoning and I added a few drizzles of honey (to taste)and let it come to a boil then served the glaze with the salmon. My husband said it was wonderful - one of the best salmon recipes he had eaten. I did not use any measurements from this recipe I just did everything to taste or what I thought was "good enough" the amount of seasoning that I used gave the fish a really good bite not hot but a good bite. Very good and will make again.  -  30 Mar 2009  (Review from Allrecipes US | Canada)


    Ok I'm going to be one of those obnoxious people who totally changes a recipe and then rates it...I had a salmon filet and very little time, so I was looking for something fast and with no special ingredients to go buy. I didn't have Creole seasoning and I don't even know what's in that so I used chili pepper, hot curry powder, and Chinese 5 spice powder (very random, I know). Then, what I thought was an orange in the back of the fridge turned out to be a grapefruit! I just used that anyway, although there wasn't enough juice and after a few minutes it was becoming a thick syrup in the pan so I added a little mango nectar, the only juice we had. But despite my complete lack of following the recipe, the salmon was delicious! It just goes to show this is a very flexible recipe, you can use any seasonings and any juice and get great results. I'll definitely try to original version next time though!  -  10 Aug 2009  (Review from Allrecipes US | Canada)


    This is a good recipe for non-salmon lovers and those who have a hard time cooking fish without drying it out. I did add some butter and some soy sauce to enhance the flavors. We will eat this again soon.  -  18 May 2006  (Review from Allrecipes US | Canada)