Orange glazed sticky Pesach salmon

Zesty sauce gets simple pan-fried salmon Seder-ready but it’s equally perfect for more casual Passover meals


Quick and easy to prepare, this makes a perfect pescatarian Seder main. It’s also delicious cold and any left-overs make a great packed lunch with a salad.

Serves: 4

Prep: 5 – 10 minutes

Cook: 25 – 30 minutes


Half a side of fresh salmon (approx 600-700g)

Salt and freshly milled black pepper

1 tbsp cooking oil

200ml orange juice

1 dessertspoon potato flour

10ml lemon juice - more to taste

50ml maple syrup or honey

2 cloves garlic crushed

100ml parev chicken stock

½ orange thinly sliced

2 or 3 tarragon branches, plus a couple for garnish (optional)

A few fresh mint leaves for garnish

Small handful chopped toasted hazelnuts or pine nuts

500g tenderstem broccoli


  • Place the potato flour into a large jug, add a splash of orange juice to blend; then add the rest of the orange juice, lemon juice, maple syrup or honey, garlic, tarragon branches and stock and stir well.
  • Bring a pan of water to a boil and cook the broccoli until al dente — about 4 minutes. Drain well.
  • Heat the oil in a large deep, frying pan over medium heat, season the salmon with salt and pepper and fry (skin side up) to colour and sear the flesh for around 2 – 3 minutes. Carefully turn the salmon over and add the sauce ingredients to the pan.
  • Lower the heat to a simmer. Stir the sauce ingredients around the salmon and baste the fish with the sauce until the salmon is cooked through — about 20 minutes depending on the thickenss of your fillets. Add the orange slices for the last minute or two.
  • Arrange the salmon on a warmed serving platter or plate, garnish with the orange slices and broccoli and scatter over the chopped nuts, mint leaves and some strands of tarragon if using.
  • Pour the remaining sauce into a jug and serve on the side.


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