3 ways to make delicious and flavorful grilled salmon with lemon butter sauce and orange sauce

Marinate the salmon

Take the fish fillet, clean it thoroughly and pat it dry, then add half a teaspoon of soy sauce, squeeze in half a lemon, half a teaspoon of salt, pepper and rub evenly over the fish piece to absorb the seasoning, then marinate for about 15 – 20 minutes.

Grill the salmon

Take 1 tablespoon of vegetable butter and spread it evenly on the pan, heat until the butter melts, then add the salmon and grill each side for 1 minute on the highest heat, then transfer to a plate.

Prepare the lemon butter sauce

Add 1 teaspoon of cornstarch, 1 tablespoon of water, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and 1 tablespoon of freshly squeezed lemon juice, then stir well until the sugar dissolves.

Heat the pan, add 1 tablespoon of butter to melt, then add minced garlic, a few slices of ginger, and shredded lemon peel in order. Pour the sauce mixture in and stir-fry, cook until the sauce thickens then turn off the heat.

Completion

Pour the sauce over the fish, decorate the plate to make it eye-catching with a few slices of lemon and chili,…

Final Product

The salmon with lemon butter sauce features crispy, fragrant skin, while the fish inside is tender and fatty without being too dry, combined with a sweet and sour sauce that is incredibly appealing. This dish is best enjoyed hot with rice or potatoes for a delicious meal!

Marinate the Salmon

Take the salmon fillet, clean it, then dry it, then add 1/3 teaspoon of salt, 1/4 teaspoon of pepper and rub it evenly over the fillet to absorb the seasoning. Marinate for about 20 minutes.

Prepare Other Ingredients

Wash the celery, then cut it into pieces, separating the leaves and the stems. Wash the carrot, peel it, and slice it thinly.

Peel the orange, separate the orange flesh into a bowl. Remove the white part from the peel, then cut the orange peel into strips (10 – 15 strips). Soak the orange peel strips in diluted salt water for about 5 minutes.

Make orange sauce

Chop or use a blender to puree the flesh of the orange, then add 1 teaspoon of sugar, half a teaspoon of cornstarch, and 40ml of water.

Place a small pot on the stove, add the sauce mixture, and cook while stirring until the sauce boils and begins to thicken.

Grill the salmon

Place a skillet on the stove, add olive oil, when the oil is hot, add the salmon and grill each side for about 2 – 3 minutes. At the same time, add celery, carrots, and orange zest in order to sauté. You can sprinkle a little salt and pepper on the vegetables for more flavor.

Final product

Arrange the fish and vegetables on a plate, pour the orange sauce over.

You have completed a delicious, flavorful grilled salmon with orange sauce, with tender, fatty fish and a sweet and sour orange sauce that is both stimulating and nutritious!

Prepare and marinate the salmon

Fillet the salmon after purchasing, soak it in diluted saltwater for about 5 – 7 minutes, then rinse it with clean water. Use a towel to pat the salmon dry. You should keep the skin on for a more appealing presentation.

Take a green peppercorn, separate the seeds, and chop finely. Add 1/2 teaspoon of MSG, 1/2 teaspoon of sugar, and 2 teaspoons of soy sauce to mix the sauce well.

Then, evenly brush the sauce on both surfaces of the fish, add 1/2 tablespoon of cooking oil, and to allow the fish to absorb the flavors better, you should marinate it for about 10 – 15 minutes.

Prepare the remaining ingredients

Cut the reishi mushrooms in half or tear them apart, separate the seeds from the remaining 2 peppercorns. Slice the onion into strips.

Grilled salmon

Place a pan on the stove, add about 2 tablespoons of oil, heat the oil and add the marinated salmon to grill. Fry on medium heat for about 5 minutes until the salmon is just cooked through.

Making the sauce

Put 1 tablespoon of cooking oil in the pan, then add 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, and 1/2 tablespoon of minced ginger, along with green pepper, and sauté the ingredients until fragrant.

Next, add the reishi mushrooms and onions, stir briefly, and then add 1/2 cup of water (rice bowl) and begin seasoning with 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 1 teaspoon of sugar, 2 teaspoons of soy sauce, 1 teaspoon of rice vinegar, and stir well to blend the spices together.

To achieve a certain thickness for the sauce, mix 1 teaspoon of cornstarch with about 2 tablespoons of water and add it to the sauce, continuing to stir until the sauce thickens.

Finally, to give the sauce a glossy and richer texture, add 1 tablespoon of cooking oil to the sauce and turn off the heat.

Final product

Drizzle the completed black pepper sauce evenly over the pan-seared salmon, and you have a delicious and attractive dish of black pepper sauce salmon. The salmon is cooked just right, tender, fragrant, and sweet with a rich marinade, while the pepper is both aromatic and slightly spicy, making it very easy to eat. The mushrooms are crunchy and delicious, absorbing the sour, spicy, salty, and sweet flavors that make you want to eat it repeatedly without getting bored.