The fresh taste of Calamondin brightens flavorful salmon for an unexpected taste treat.

Calamondin Recipe – Salmon Citrine

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Serves 2-3.


  • 2½ T butter, salted or unsalted (may use olive oil)

  • 2 shallots, finely chopped

  • 2 shallots, finely chopped

  • 1 clove garlic, minced

  • 2 t fresh ginger, minced

  • 1 c white wine; Sauvignon Blanc, Chenin Blanc (Berringer) or Chardonnay work well

  • 3 T Calamondin coulis

  • ¼ t Calamondin or Calamansi sea salt

  • ¼ t freshly ground pepper (about 6 twists)

  • 1 T fresh minced dill (less if not fresh)

  • 1 pound skinned, boned Salmon filets approximately 3" wide, skin on or off

  • Dash or 2 of Chipotle chili and/or cayenne powder (optional)

  • ¼ t caraway seeds (optional)
    Pertinent Equipment:

  • 10-11” Sautee pan with lid

  • A fish spatula is useful


  1. Melt butter in pan on medium heat. When butter begins to bubble, add shallots, garlic and ginger. Saute until golden brown. Do not remove this mixture from pan. Push to the side and place Salmon filets presentation side down. Lightly saute for about a minute. Flip the Salmon using spatula.

  2. Add wine, Calamondin sea salt and pepper and optional chili and/or caraway seeds. Cover and poach for 5-10 minutes depending on filet thickness. For a ¾" thick piece, 7 minutes is usually perfect. Anyone down wind from you will want to know what you are cooking at this point. You may peak inside a piece of fish and if still dark orange in the center, poach another minute or two.

  3. Remove Salmon filets from pan and keep warm on a plate, covered. Stir and simmer this uncovered mixture until liquid amount is reduced by about 2/3s and the sauce is slightly thickened. Add Calamondin coulis to pan mixture. Stir briefly to bring up to temperature. Remove from heat. Stir in fresh dill. Plate filets on single serve plates and spoon enough sauce over to cover the filet. Serve immediately.

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