• Chef Nigel Henderson

Blood Orange Blackened Salmon Recipe

Updated: 5 days ago

This Blood Orange Blackened Salmon Recipe is simple and easy and is a crowd favorite at the family dinners. This balsamic & brown sugar is a very odd ingredient combination that makes this dish amazing.

Ingredients 2- 4 oz Salmon Filet 1 Blood Orange (Juice) 1/4 Tsp Cayenne Pepper 1/2 Tsp Dried Rosemary 1/2 Tsp Paprika 1 Tbsp Light Brown Sugar 1/2 Cup Balsamic Vinegar Kosher Salt (To Taste) Cracked Black Pepper (To Taste) Unsalted Butter/Olive Oil

Directions Turn your oven on to broil. Line a cookie sheet or large sauté pan with foil (for easy clean up as the balsamic reduces under the broiler). Combine the cayenne, rosemary, paprika, brown sugar in a small bowl. Place salmon filet on the lightly greased cookie sheet/sauté pan skin side down (lined with foil). Generously sprinkle the seasoning mixture over the salmon filet, season with kosher salt, and cracked pepper. Pour the balsamic Vinegar around the salmon filets, pour the blood orange juice directly on the salmon filet. Lightly drizzle olive oil (or small dab of butter) over the salmon. Place in the oven under the broiler for 8-12 minutes (depending on your level of done-ness). Serve immediately.


Below is the live cooking demo Chef Nigel Henderson did this past Mother's Day on StimulusTV. The Blood Orange Blackened Salmon was served along with Red Pepper Polenta, and a roasted vegetable medley.


©2019 by The Feast LA