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    Home > Main Dishes Seafood > Sauteed Salmon with Preserved Lemon Vinaigrette

    Sauteed Salmon with Preserved Lemon Vinaigrette

    Published: Mar 8, 2014 · Modified: Apr 8, 2021 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sauteed Salmon with Preserved lemon vinaigrette

    This is a recipe for sauteed salmon with preserved lemon vinaigrette. Simply seasoned with salt and pepper, salmon gets a lively boost of flavor from the Preserved Lemon Vinaigrette. A quick and easy salmon meal with a very elegant feel and fresh flavors.

    Oven roasted salmon with preserved lemon vinaigrette

    After a long creamy, cheesy, stewy Winter hiatus, Salmon Saturday is back.

    If you’re like me, I can feel myself moving away from Winter comfort foods and shifting towards lighter fresher meals. Even with a brand new layer of  a snow on the ground this morning.

    Colorado spring snow

    A quick moving storm rolled through town last night leaving us with a heavy white blanket of fresh snow.

    But even this snow has a Spring feel to it. The dry powdery Ivory Snow Flakes we see from the frigid temperatures of Winter has now arrived as a much heavier product. Our grassy areas are soaking up the moisture and the sidewalks, streets and gutters are running full with slush and water.

    This was taken out our bedroom window early this morning. The sun will soon rise, this snow will melt by midday and my little crocus bulbs will have pushed stems closer to the surface of the ground to produce the first blooms of spring. Cue the Robins please.

    Moroccan Salmon Recipe

    From the latest issue of Food and Wine Magazine comes this Moroccan inspired salmon recipe. Pan seared salmon (they featured Idaho trout), simply seasoned with salt and pepper, gets a lively boost of flavor from the Preserved Lemon Vinaigrette.

    A quick and easy meal with a very elegant feel and fresh flavors.

    Recipe for Sauteed Salmon with Preserved Lemon Vinaigrette

    I hope you give this sauteed salmon recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite pan sauteed salmon recipe, let me know, I’d love to give it a try.

    More tasty fish recipes:

    • Heavenly Halibut, Broiled Halibut Filets
    • Red Lion Inn Swordfish
    • Orange Roasted Salmon with Caper Sauce
    Salmon with vinaigrette

    Salmon with Preserved Lemon Vinaigrette

    salmon gets a lively boost of flavor from the Preserved Lemon Vinaigrette. A quick and easy salmon meal with a very elegant feel and fresh flavors.
    4.67 from 6 votes
    Print Pin Rate
    Course: Main Course Seafood
    Cuisine: Morrocan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 255kcal
    Author: Lea Ann Brown

    Ingredients

    • 3 Tablespoons cider vinegar
    • 2 Tablespoons fresh lemon juice
    • 2 Tablespoon preserved lemon peel minced
    • 1 Tablespoon shallot minced
    • 1 1/2 teaspoons fish sauce
    • 1 teaspoon sugar
    • 1/2 Cup grape seed oil
    • 1 Tablespoon fresh parsley chopped
    • Salt and pepper to taste
    • 4 salmon filets
    • butter lettuce
    Prevent your screen from going dark

    Instructions

    • In a bowl whisk the vinegar, lemon juice, preserved lemon, shallot, fish sauce and sugar. Whisk in 1/4 cup of the oil. Stir in the chopped parsley and season with salt and pepper.
    • Season the salmon with salt and pepper. In a large skillet heat 2 tablespoons of the oil until shimmering. Add the salmon skin side down and sprees with a spatula to flatten. Cook until the skin is crisp. Flip the fillets and cook until the fish is cooked and flaky.
    • Set the salmon on plates on a few leaves of the lettuce. Drizzle on the vinaigrette. Serve and pass the remaining vinaigrette at the table.

    Nutrition

    Calories: 255kcal | Carbohydrates: 2g | Protein: 1g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 4mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Salmon with Preserved Lemon Vinaigrette…It’s what’s for Dinner. 

    More Seafood Recipes

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    • Refreshing Halibut Ceviche Veracruz
    • Creme Fraiche Pasta Sauce With Gremolata
    • Salmon and Pasta with Paprika Wine Sauce

    Reader Interactions

    Comments

    1. Jackie says

      May 26, 2021 at 2:20 pm

      5 stars
      I loved the lemon vinaigrette. I served with steamed broccoli. First recipe I made with my own preserved lemons. I am a believer. Healthy never tasted so good.

      Reply
      • Lea Ann Brown says

        May 27, 2021 at 6:30 am

        Good Morning Jackie

        Thanks so much for your note and your kind words. And I’m thrilled you liked the lemon vinaigrette.

        I’ve made my own preserved lemons in the past – fun to do isn’t it? And a very inexpensive process compared to purchasing them.

        Make it a delicious day.

        Reply
    2. Pat says

      March 29, 2014 at 9:06 am

      This is salmon country and I love the idea of using the preserved lemon with it. I still have a big jar of them in my frige. Nice photos! 🙂

      Reply
      • Lea Ann Brown says

        April 06, 2014 at 1:26 pm

        We thought it was a great combo Pat. Thanks for stopping in and the comment. Always love my new visitors.

        Reply
    3. Alyssa (Everyday Maven) says

      March 17, 2014 at 4:01 pm

      This sounds amazing! We eat a lot of salmon since we live in Seattle with amazing access. Bookmarking this one!

      Reply
      • Lea Ann Brown says

        March 19, 2014 at 5:29 am

        Thanks Alyssa. Hope you enjoy it.

        Reply
    4. Cathy@LemonTreeDwelling says

      March 15, 2014 at 4:29 pm

      This looks AMAZING!! I love salmon but don’t make it nearly enough….and that lemon vinaigrette looks delicious! Thanks so much for sharing at SNF – I will definitely be making this soon!!

      Reply
    5. Karen (Back Road Journal) says

      March 13, 2014 at 3:13 pm

      I’ll have to try this recipe as I still have a few preserved lemons from when I made them. Thanks for sharing the recipe. Unfortunately, I can’t give up comfort food just yet as we still have over a foot of frozen snow on the ground and had more this morning.

      Reply
      • Lea Ann Brown says

        March 15, 2014 at 11:30 am

        We’re still in Winter here also, with just a smattering of Spring days. Thanks Karen.

        Reply
    6. Sarah & Arkadi says

      March 12, 2014 at 6:12 pm

      yum! i can eat salmon any time of the year!

      Reply
      • Lea Ann Brown says

        March 15, 2014 at 11:29 am

        Me too, I try to eat it once a week. Whether I want to or not. 🙂

        Reply
    7. John@Kitchen Riffs says

      March 12, 2014 at 12:20 pm

      Lovely dish! I’ve never used preserved lemons in a vinaigrette, and I wonder why not. I’ll bet the flavor is terrific! We’re transitioning to lighter meals, too, so this is perfect. Thanks.

      Reply
      • Lea Ann Brown says

        March 15, 2014 at 11:28 am

        Thanks John. Always love hearing from you.

        Reply
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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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