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Salmon with Grapefruit Pink-Peppercorn Glaze

There are two words that best describe this dish:  delicious and, well, pink.

Pink salmon.  Pink grapefruit.  Pink peppercorns.

Pink peppercorns are not true peppercorns but actually the dried berries from the Baies  rose plant. They’re cultivated in Madagascar and imported via France, so they’re not exactly cheap (but not nearly as expensive as, say, saffron).  They have a beautiful, bright pink color and pungent odor, but are slightly sweet and a marvelous addition to seafood dishes.  You can buy them brined, in jars, but I purchase them dried – they last longer and require no refrigeration that way.  Though there was once widespread controversy regarding their safety, the sale of pink peppercorns is once again allowed in the United States. They should not, however, be confused with pink berries (also referred to as peppercorns) from an ornamental plant in Florida and California that can cause severe allergic reactions if eaten.

But enough of the lecture; let me just repeat:  this is delicious.

I’ve actually made this glaze twice – once for shrimp that we grilled, and for wild-caught sockeye salmon I made us for lunch one day when we had no leftovers.  Both dishes came together really quickly, but for ease of preparation the salmon wins hands-down (there’s no grill or skewers involved, for one thing).  And when you consider that salmon is our least favorite of fishes and we absolutely loved this, well, there you go.

Fast. Delicious. Healthy.

It doesn’t get much better than that.

Salmon with Grapefruit-Pink Peppercorn Glaze

5.0 from 2 reviews
Salmon with Grapefruit Pink-Peppercorn Glaze
Serves: 4
  • 16 ounces salmon steaks (four 4-ounce steaks), preferably wild-caught
  • salt and freshly ground black pepper
  • 1 tablespoon ghee or clarified butter
  • 1 large grapefruit, juiced
  • pinch salt
  • 1 tablespoon honey
  • 1 tablespoon pink peppercorns, crushed
  • 1 tablespoon butter
  1. Heat the grapefruit juice in a medium saucepan over high heat until boiling. Reduce the heat slightly and add the salt, honey and peppercorns. Continue cooking, stirring frequently, until the mixture has reduced by half and
  2. becomes slightly syrupy. Stir in the butter until melted; remove from the heat and set aside.
  3. Sprinkle the salmon steaks with the salt and pepper. Heat a large, heavy skillet over high heat until almost smoking. Add the ghee and when it has melted and coated the bottom of the pan, place the salmon in the skillet
  4. in a single layer, skin side up. Sear for 2 to 3 minutes, then carefully flip. Reduce the heat to medium and continue cooking, basting the fish with the grapefruit glaze, until the fish is cooked through and flakes easily with a
  5. fork, another 5 to 7 minutes.
  6. Garnish the salmon with a few more pink peppercorns and serve immediately.
  7. Nutrition (per serving): 259 calories, 12.2g total fat, 75.4mg cholesterol, 200.8mg sodium, 477.7mg potassium, 12.1g carbohydrates, 1.5g fiber, 8.6g sugar, 24.9g protein.




Be says:

I like it when you get saucy! This is unbelievably good. I was even dipping my rib-eye in it. Can we bottle a big batch and save it?

I have all the ingredients in the house already – wheeeeeee!!!

I just want to eat the screen that looks so good!

Gretchen says:

Yum! And I just got grapefruits in my box of produce this morning!

Lisa says:

This sounds fantastic. I love pink peppercorns AND grapefruit AND salmon, so, hard to lose.

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[…] Salmon – Somewhat less conventional than the previous two but just as good for a proper diet, salmon is one of the best sources for omega 3; a fatty acid that has been suggested to reduce the effects of arthritis and ageing, specifically dementia, in older people. While that may not be all that beneficial to me as a 19 year-old male, omega 3 has also been linked to reduced instances of cancer and cardiovascular disease. The other great thing about salmon is that you can prepare it in a number of ways – steamed, smoked or raw – and it will still be delicious. Heck, you can eat it in a burger or even serve it with grapefruit! […]

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[…] side steamed broccoli with a little grapefruit juice squeezed on the veggies!  Recipe from Jan’s Sushi Bar.  Enjoy and have a great weekend! x […]

Tricia says:

This dish sounds absolutely amazing! I’m doing a round up of healthy, pink recipes for this Valentine’s Day. Would it be alright if I linked up to your dish? Thanks!

Jan says:

Of course!

[…] could also whip up a tasty salmon dish since salmon IS pink. This Salmon with Grapefruit-Pink Peppercorn Glaze from Jan’s Sushi Bar sounds absolutely […]

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