By Mayo Clinic Staff

Dietitian's tip:

This citrus sauce is also tasty on sea scallops. It can be kept in the refrigerator for up to 7 days.

Number of servings

Serves 4
  1. Weight management
  2. Low-fiber
  3. Healthy-carb
  4. Diabetes meal plan
  5. Gluten-free


  1. 4 (4-ounce) salmon fillets, trimmed
  2. 1 teaspoon cumin
  3. 1 teaspoon orange zest
  4. 1/4 teaspoon kosher salt
  5. 1/4 cup orange juice
  6. 1/4 cup apple juice
  7. 1 tablespoon Dijon mustard
  8. 2 teaspoons honey
  9. 1 teaspoon ground black pepper
  10. 1 tablespoon olive oil
  11. 1 tablespoon water
  12. 1 teaspoon cornstarch


Heat a nonstick saute pan to medium-high heat.

Place the salmon fillets skin side down on a plate and season with cumin, orange zest and salt. In a medium bowl, combine the orange juice, apple juice, mustard, honey and black pepper. Add the olive oil to the heated saute pan. Place the salmon in the pan, seasoned side down. Cook for approximately 2 minutes, flip, and cook another 2 minutes or until an internal temperature of 145 F is reached.

Remove salmon from the pan and set aside; cover. Add the juice mixture to the saute pan. In a small bowl, combine the water and cornstarch to make a slurry. Slowly whisk the slurry into the juice mixture, continuing to whisk until the desired thickness is reached. Drizzle the sauce over the salmon and serve.

Nutritional analysis per serving

Serving size: 4 ounces

  • Calories 160
  • Total fat 16 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 65 mg
  • Sodium 282 mg
  • Total carbohydrate 8 g
  • Dietary fiber 0 g
  • Total sugars 6 g
  • Protein 22 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

Sept. 30, 2021