Clementine Honeyed Salmon

Clementine Honeyed Salmon

This fresh Clementine Honeyed Salmon recipe from “A Taste Of Hirsch’s cookbook” ticks all of the boxes. It is flavoursome, fresh and healthy. Clementines or naartjies, are super-sweet when in season. Mixed together with honey and fish, they are just superb. This is a great make-ahead recipe.

Serves 4

Ingredients for the Clementine Honeyed Salmon


  • 125 ml naartjie juice
  • 125 ml soy sauce
  • 60 ml rice-wine vinegar
  • 60 ml water
  • 6 spring onions, chopped
  • 60 ml brown sugar
  • 45 ml sesame seed oil
  • 45 ml honey or raw honey or agave syrup
  • 2 cloves garlic, crushed
  • 15 ml sesame seeds
  • 10 ml red chilli flakes
  • Pink Himalayan salt or sea salt, to taste

For the Fish

  • 500 g salmon fillets, cut into 4: skin on
  • 30 ml olive oil
  • 4 x clementines or naartjies, peeled and segmented
  • Garnish: 30 ml micro-herbs


  1. Mix all ingredients together, except for the salmon fillets, olive oil, and clementines.
  2. Place salmon fillets, skin-side up, in a glass baking dish.
  3. Pour the marinade over the fish. Do not cover the skin with the marinade.
  4. Cover, and allow to marinate for 30 minutes.
  5. Remove from marinade and pat dry. Then rub a little olive oil over fillets to ensure even browning and to
    ensure fish will not stick to the grill pan.
  6.  Place the marinade into a saucepan and simmer over a moderate heat to reduce liquid and form
    a glaze.
  7. Preheat the grill pan on the hob; when very hot, place the fish fillets skin-side down. Cook for
    4 – 5 minutes, then turn over and cook a further 3 – 4 minutes for medium-done fish, or a further
    5 – 6 minutes for well-done fish. (Allow 10 minutes per 2.5 cm thick salmon).
  8. Place onto a serving plate, top with clementine segments, and pour over the naartjie and honey glaze;
    scatter micro-herbs over. Serve with garlic steamed green beans and baby potatoes.

• Use hake fillets, skin on, instead of salmon.

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