Salmon is a flavorful, great source of protein – easy to cook and healthy, and found almost everywhere. It’s one of our go-to weekly dishes—tender, mild-tasting, and versatile. But it can get boring.  We’re here to remove the boring.

For this recipe, we show how a simple addition of a flavorful sauce transforms the mundane into the elegant.  For this dish, we prefer either wild caught (King or Copper River Sockeye) or Scottish farm-raised salmon (don’t fear the farm-raised, but know how the fish have been raised). The Peruvian Blood Orange sauce matches well with pork, chicken, vegetables, and fish – especially meaty salmon.   This dish comes together quickly – our philosophy for quick & healthy restaurant quality cooking at home!


Salmon with Serious Foodie Peruvian Blood Orange Sauce

This recipe also works best with grilled salmon - in fact, we prefer the slightly smoky flavor of a charcoal grill for this recipe. But you can use any meaty fish, like halibut.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine South American
Servings 4 people


  • 4 Salmon filets at least 4 ounces per person
  • 1 jar Serious Foodie Peruvian Blood Orange Sauce
  • 2-3 tablespoons olive oil
  • Salt and Pepper To taste


Saute Method

  • Gently pat the fish dry.
  • Add the olive oil to a saute pan, and place on medium heat. Place the fish on the hot pan, skin side down. Cook for about 5-7 minutes, or until the skin is slightly crispy. Carefully flip the fish over, and cook for another 5-10 minutes, depending on the thickness of fish. Do not overcook.
  • Flip the fish, skin side down again. Salt and pepper to taste, then spread about 2 tablespoons of Peruvian sauce on top of each filet, and cover the pan for about 2 minutes. Add more Peruvian Blood Orange sauce to the plate for dipping (you might want to warm the sauce slightly).

Grill Method

  • After patting dry, coat both sides of the fish with olive oil. Salt and pepper to taste. Grill the salmon, skin side down over direct high heat with the lid closed, for about 6-8 minutes or until the fish lightens in color, becomes more firm to the touch and you can lift the fillets off the cooking grates without them sticking. Spread about 2 tablespoons of Peruvian sauce on top of each filet, then cook until the internal temperature is 125 F (this will be about medium rare).
  • Transfer to a platter to rest for 1-2 minutes. Serve with wedges of lemon. We also like a side of sauteed spinach with this dish.
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