Orange Poached Salmon

This recipe is perfect for a quick weekday meal … but it’s also fancy enough for company!


Pair it with a salad and quinoa for a perfect meal.


Orange Poached Salmon

(makes 4 servings)


  • 4 skinless salmon fillets (about 1 lb/450 grams)
  • 1 lemon, juiced
  • 1 orange, juiced
  • 2 Tbsp coconut aminos
  • 1 cup of water
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp melted grass-fed butter
  • ¼ tsp each salt and pepper


Rinse the salmon and pat it dry.

Squeeze juice from the lemon and orange into a small bowl and add coconut aminos. Stir to combine, and measure out ¼ cup (60 ml) of the mixture. Set aside (you’ll use it after on the cooked fish later).


Pour the remaining mixture and the water into a large skillet, bringing it to a boil. Add the fish and reduce the heat to medium. Cover the skillet and simmer for 8-12 minutes, until the salmon begins to flake.

While the salmon cooks, make the dressing by combining the remaining juice/coconut aminos mixture, parsley, melted butter, salt, and pepper in a small bowl.


Remove the salmon from the heat and serve drizzled with the dressing.


Bon appétit! ‍