A Colorful Pan-Seared Copper River Salmon Recipe

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of their delicious salmon recipes you can find on their website hereThis week: Feel the heat with pan seared citrus-infused salmon.

Photo by Maya Wilson

Pan Seared Citrus Salmon & Herb Sauce

by Kim Sunee

Let Copper River salmon be the star of the show with a supporting cast of juicy, bright citrus and crisp colorful radishes, including watermelon, French breakfast, or Daikon. Sautéeing the radishes in golden brown butter coaxes out some of their natural sweetness and the fresh herb sauce brings it all together. Any leftover salmon can be tossed with the herb sauce and yogurt for a light and satisfying salmon salad.

Makes 4 Servings


  • 1 fillet Copper River salmon, cut into 4 portions, pinbones removed
  • 1 ruby grapefruit
  • 1 oranges
  • 1 Meyer lemon
  • 1 bunch radishes, trimmed and halved
  • 2 tbs unsalted butter
  • 3 bunches of mixed herbs (basil, cilantro, mint, and parsley)
  • 2 cloves garlic, peeled and diced
  • jalapeños or serrano chilies, deveined and chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbs white wine
  • Salt and pepper
  • Grapeseed or avocado oil


  • Make the herb sauce by combining herb bundles, garlic, jalapeño, cumin, coriander, 1/2 tsp salt, and white wine in a food processor.
  • Drizzle in oil until the sauce comes together. Taste and add more salt, garlic, or chili as needed.
  • Peel and removing the pith of each fruit, cut into segments and set aside.
  • In a large skillet over medium-high heat, melt 2 tbs unsalted butter. Add radishes and season lightly with salt. Cook, stirring occasionally, about 7 minutes until radishes are just tender and browned. Remove radishes from pan to serving dish.
  • Return skillet to medium-high heat. Pat salmon portions dry with paper towel and season both sides lightly with salt and pepper. Heat 1 1/2 tbs oil in the pan and cook salmon fillets, skin-side down, for 3 minutes.
  • Gently turn fillets over and scatter cooked radishes around the fillets in the pan and let cook, another 2 to 3 minutes until flesh is opaque and separates easily with a fork. Toss radishes and citrus segments together and serve with salmon and herb sauce.


For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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