Blood Orange & Fig Balsamic Skillet Salmon

Ingredient Spotlight. Our Blood Orange Fused Olive Oil is crushed with whole blood oranges, so it perfumes the salmon with true citrus as it sears. We build the glaze on Black Mission Fig Dark Balsamic Vinegar — dense, jammy, and deeply figgy — which thickens into a syrup that clings to every flake.

Ingredients

• 4 salmon fillets
• 3 Tbsp Blood Orange Fused Olive Oil, divided
• 2 Tbsp Black Mission Fig Dark Balsamic Vinegar
• 1 Tbsp garlic, minced
• Juice of ½ a blood orange
• 2 Tbsp honey
• 1 blood orange, sliced
• 3–5 dried figs, sliced
• Salt and black pepper
• A pinch of Smokey Citrus Salt, to finish

Instructions

1. Heat the oven to 400°F. Warm 1 Tbsp Blood Orange oil in an oven-safe skillet over medium heat. Season the salmon with salt and pepper and sear 3–4 minutes per side.
2. In a small saucepan, combine the remaining Blood Orange oil, Fig balsamic, garlic, blood orange juice, and honey. Simmer 3–5 minutes until glossy and slightly thickened.
3. Tuck the orange slices and figs into the skillet around the salmon and spoon the glaze over the top. Bake 10–12 minutes, until the salmon is just cooked through.
4. Finish with a raw drizzle of Blood Orange oil and a pinch of Smokey Citrus Salt for a bright, smoky lift.

Chef's Notes

• Pull the salmon at 125–130°F for a silky, just-set center — it keeps cooking as it rests.
• Let the glaze reduce until it coats the back of a spoon; it should ribbon, not run.

Make It Yours

• Trade the figs for our Black Cherry Dark Balsamic Vinegar in the glaze for a brighter, berry-forward version.

Allergens: contains fish.

Blood Orange oil and Fig balsamic are a shop-favorite duo — come taste them together at the counter.