Hale Groves Sumo Citrus Glazed Salmon

The Hale Groves Team
sumo citrus salmon

Prep time:

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Citrus and seafood always work well together, but this Sumo Citrus Glazed Salmon goes beyond the traditional lemon wedges served with fish and chips. Unlike many types of fish, rich salmon hardly shrinks when cooked and, when paired with the sweet citrus flavors of Sumo Mandarins, this seafood favorite makes a sophisticated dinner indeed.

Pan searing provides texture and finishing this dish in the oven broiler with a sliced Sumo Citrus topping makes for a presentation that is pleasing to both the eye and the taste. Pair this easy but elegant Sumo Citrus Glazed Salmon with a fresh salad and your favorite warm bread and dinner is served.


(for 2 servings)
2, ½-pound Salmon Filets, de-boned and skinned
2 Sumo Citrus Fruits
1 Tbs Olive Oil
1 Tbs Soy Sauce
2 Tbs Honey
4 Garlic Cloves, peeled and chopped
Salt and Pepper
Chopped Fresh Parsley for garnish


In an Iron skillet, heat the olive oil over medium-high heat. Place salmon into hot pan and sear without disturbing for 4 minutes. Turn both filets once and sear on the second side for 2 minutes. Reduce heat to medium and add the juice from one of the Sumo Citrus Fruits, the soy sauce, honey, garlic, and salt and pepper to taste. Cook over medium heat for 2 minutes.

Preheat broiler to high. Peel and slice the second Sumo fruit into thin rounds. Top the salmon filets with the citrus slices and baste with juices from pan. Broil salmon for 2 minutes. Serve hot and topped with remaining sauce from pan and chopped parsley.


Top with toasted pine nuts and spring microgreens for a one dish meal.

If you have no Sumo Mandarins, you can also use fresh tangerines.

If you do not have an iron skillet, any oven-proof skillet can also be used.

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