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Krispy Keta Salmon with Blood Orange & Agave Glaze

Krispy Keta Salmon with Blood Orange & Agave Glaze


  • 8 oz Hidden Bay Keta Salmon fillet skin-on boneless
  • 4 Tbsp Olive Oil
  • 2 E Scallions Thinly sliced on the bias
  • 1 E Blood Orange & Zest
  • 1 Bunch Rosemary
  • 1 Tbsp Agave Syrup
  • 1 Tbsp Butter
  • TT Salt and pepper


  1. Pat the salmon fillets dry and season with salt and pepper on both sides.
  2. Heat 2 teaspoons of olive oil on medium-high until hot.
  3. Pull all leaves from Rosemary stems and cook in oil until crispy, set aside. 
  4. In the same pan, add 2 additional tablespoons of oil, add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until browned and the skin is crispy.
  5. Flip the fillets and add the blood orange juice and zest, agave syrup, and butter.
  6. Continue cooking and occasionally basting the glaze over the fillet, 2 to 3 minutes, or until the salmon is coated and cooked to your desired degree of doneness. 
  7. Top salmon fillet with reduced sauce and garnish with the fried rosemary and green onions.

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