Description
Succulent salmon fillets baked in a bright, sticky orange glaze—a quick and elegant dish ideal for weeknight dinners or entertaining.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz/170 g each)
- 1/2 cup (120 ml) fresh orange juice (about 2 oranges)
- 2 tbsp honey
- 1 tbsp soy sauce (or tamari for gluten‑free)
- 1 tsp orange zest
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment or foil and lightly grease.
- Pat salmon fillets dry and place skin‑side down on the prepared sheet. Season lightly with salt and pepper.
- In a small bowl, whisk together orange juice, honey, soy sauce, orange zest, garlic, and ginger.
- Heat olive oil in a small saucepan over medium heat. Pour in the orange mixture and simmer 2–3 minutes until slightly thickened.
- Brush the glaze over the salmon fillets, reserving a bit for serving.
- Bake for 10–12 minutes, or until salmon is opaque and flakes easily with a fork.
- Optional: switch to broil for the last 1–2 minutes to caramelize the glaze—watch closely to avoid burning.
- Remove from oven, drizzle with remaining glaze, garnish with parsley or cilantro, and serve immediately.
Notes
- For extra zestiness, add a splash of orange liqueur to the glaze.
- Adjust sweetness or saltiness with more honey or a dash of rice vinegar.
- Swap salmon with halibut or cod as an alternative.
- Serve with rice, quinoa, or roasted vegetables to soak up the glaze.
- Store leftovers refrigerated for up to 2 days; reheat gently in the oven.
Nutrition
- Serving Size: 1 fillet (about 170 g)
- Calories: 330
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg