Pan-Seared Salmon with Kumquats


If you like your salmon fillet crispy, try serving it skin side up so the vegetable salad doesn't impact the perfect sear.

Pan-Seared Salmon with Kumquats
Hands On Time:
35 mins
Total Time:
1 hrs
4 salmon fillets plus 1 1/3 cups caramelized kumquates and shallots


  • 2 ½ cup kumquats, halved

  • 2 tablespoon sea salt

  • 4 6 ounce fresh salmon fillets, skin on

  • 1 large navel orange

  • 2 cup water

  • 5 tablespoon extra-virgin olive oil, divided

  • ½ cup thinly sliced shallots

  • Sea salt

  • Freshly ground black pepper

  • 2 teaspoon grated fresh horseradish or prepared horseradish

  • 2 teaspoon packed brown sugar

  • cup dry white wine

  • ¼ cup fresh basil leaves, thinly sliced

  • ½ head radicchio, shredded


  1. In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside.

  2. Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes.

  3. In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean.

  4. Remove salmon from brine; pat dry. Season with salt and black pepper.

  5. In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil.

  6. Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil.

  7. Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.

Nutrition Facts (per serving)

621 Calories
41g Fat
20g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 621
% Daily Value *
Total Fat 41g 53%
Saturated Fat 7g 35%
Cholesterol 94mg 31%
Sodium 865mg 38%
Total Carbohydrate 20g 7%
Total Sugars 12g
Protein 37g
Vitamin C 47.9mg 240%
Calcium 90mg 7%
Iron 1.9mg 11%
Potassium 932mg 20%
Folate, total 78.1mcg
Vitamin B-12 5.5mcg
Vitamin B-6 1.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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