This chili kumquat salmon with pickled kumquat & kale salad is exactly what you need to inject some excitement into your dinner game. It’s over-the-top delicious, quick, and different from the usual weeknight fare.

A close up of raw salmon on a baking sheet covered in slices yellow kumquats.

💕 Why You’ll Love This Recipe

  • Salmon steaks for easy and quick cooking: The benefit of cutting the salmon as steaks is that it cooks faster. Cut your salmon into 4 steaks, each ~3″ wide. If you choose to leave it whole, it will take ~5 minutes longer to cook.
  • Citrus and salmon are perfect partners: The pickled kumquats add an unexpected layer of slightly sweet, tart, even tangy flavor to the salmon.
  • Tender, flaky salmon: This is baked salmon at its finest. Succulent, tender, and flaking off easily.

🔥 How to Know When Salmon is Cooked

You can flake off a piece of the fish on the thickest end with a fork and if it flakes off easily, then it is done. Also, you know the fish is cooked if the skin peels off easily. You can use a spatula to check if the skin peels off.

Have you noticed the white protein that seeps to the surface of the fish? When you see this white protein, the salmon is done cooking. Don’t worry, it is safe to eat. This method is not a good indicator for other types of fish but works great with salmon.

A large piece of salmon cut into steaks and covered in kumquat slices on a metal pan.

Dyed Salmon: What to Look Out For

Some companies die their salmon to make it look red and fresh. It is important to know that not all salmon is dark red. There are different species of salmon and they vary in shades of orange, pink, and red.

The saying, ” the darker the salmon the more nutrients” is deceiving. If you are comparing two of the same species, then it is true. If they are different species, you cannot compare the colors. I use Copper River salmon because I know the quality is great. Keep your eye out for Copper River salmon in your grocery store.

Four salmon steaks covered in slices of yellow kumquat on a bed of greens and kumquats.

More Fantastic Salmon Recipes

I have an entire category dedicated to delicious fish recipes. And if you love salmon, here are some blog favorites:

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Chili Kumquat Salmon with Pickled Kumquat & Kale Salad

5 from 10 votes
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This chili kumquat salmon with pickled kumquat & kale salad is exactly what you need to inject some excitement into your dinner game. It's over-the-top delicious, quick, and different from the usual weeknight fare.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main, Main Course
Cuisine: American
Servings: 4
Calories: 514kcal

Ingredients

Chili Kumquat Salmon

  • 1.5 lbs. coho salmon filet
  • 2 oz. kumquats very thinly sliced
  • 1/4 cup honey
  • 8 cloves garlic minced
  • 2 tsp red pepper flakes

Quick Pickled Kumquat & Kale Salad

  • 1 bunch lacinato kale chopped
  • 2 carrots julienne
  • 2 oz. kumquats sliced into quarter-inch thick chunks
  • 1/4 cup rice vinegar
  • 2 tbsp brown sugar
  • 1/4 cup shelled pistachios
  • 2 tbsp avocado oil
  • salt & pepper

Instructions

  • Preheat your oven to 350F.
  • If you’d like, cut your salmon into 4 steaks, each ~3″ wide. The benefit to cutting the salmon now is that it cooks faster. If you choose to leave it whole, it will take ~5 minutes longer to cook.
  • Place your salmon on a baking sheet. (Line with foil for easy clean up.) Spread the honey over the salmon. Sprinkle the minced garlic over the honey, sprinkle with the red pepper flakes, and top with the thinly sliced kumquats.
  • Place the fish in the oven. Cook 15-20 minutes if cut into steaks, 20-25 minutes if cooking the filet whole.
  • In the meantime, add the thicker sliced kumquats to a saucepan. Cover with 1-inch of water. Bring to boil, and simmer for 10 minutes.
  • Drain the kumquats. Place the drained kumquats in a bowl with the rice vinegar and brown sugar. Mix well and let the sugar dissolve. Add the olive oil. Season with salt and pepper. 
  • Add your kale and carrots to your serving bowl. Pour over the pickled kumquats & their pickling liquid. Mix well. Add your pistachios. Set aside until ready to serve.
  • Serve your salmon on top of the salad, and serve both immediately. Enjoy!

Nutrition

Calories: 514kcal | Carbohydrates: 41g | Protein: 39g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 145mg | Potassium: 1447mg | Fiber: 3g | Sugar: 28g | Vitamin A: 12305IU | Vitamin C: 97.4mg | Calcium: 177mg | Iron: 3.4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

4 Comments

  1. 5 stars
    Wow! One of the best salmon recipes I have tried in a while. Kumquats are abundant right now in my yard, so this was a perfect find! Thanks!

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