Baked Salmon with Orange Glaze (Print Version)

Delightful salmon glazed with citrus and ginger for a vibrant, simple main dish.

# Recipe Ingredients:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin on or off
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Orange-Ginger Glaze

04 - 1/3 cup fresh orange juice (about 1 large orange)
05 - 2 tablespoons honey or maple syrup
06 - 1 tablespoon low-sodium soy sauce or tamari for gluten-free option
07 - 1 tablespoon freshly grated ginger
08 - 1 teaspoon orange zest
09 - 1 clove garlic, finely minced
10 - 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 teaspoon toasted sesame seeds
13 - Orange slices, optional for serving

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and arrange them on the prepared tray. Brush each fillet with olive oil and season with salt and freshly ground black pepper.
03 - In a small saucepan, whisk together fresh orange juice, honey or maple syrup, soy sauce or tamari, grated ginger, orange zest, and minced garlic. Bring the mixture to a simmer over medium heat.
04 - Allow the glaze to simmer for 3 to 4 minutes, stirring occasionally. For a thicker consistency, stir in the cornstarch slurry and cook for an additional 1 to 2 minutes until slightly thickened. Remove from heat.
05 - Spoon half of the glaze evenly over the salmon fillets. Place the tray in the oven and bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F.
06 - Remove the salmon from the oven and drizzle with the remaining glaze. Garnish with thinly sliced green onions, toasted sesame seeds, and orange slices if desired.
07 - Serve immediately, accompanied by steamed jasmine rice or roasted vegetables as preferred.

# Expert Advice:

01 -
  • It tastes fancy but comes together in under half an hour, even on a Tuesday.
  • The glaze is bright and sticky without being heavy, and it works on chicken or tofu too.
  • You only dirty two dishes, and the kitchen smells like a spa afterward.
02 -
  • Don't overbake the salmon or it turns chalky. Pull it out when it's just opaque in the center.
  • If your glaze looks too thin, let it simmer longer before adding the cornstarch. Patience makes it glossy.
  • Zest the orange before you juice it. Trying to zest a squeezed orange is miserable.
03 -
  • Make extra glaze and toss it with roasted carrots or drizzle it over grilled tofu. It's that versatile.
  • Line your baking tray with parchment paper. The glaze caramelizes and sticks, and cleaning it off is a nightmare otherwise.
  • Let the salmon rest for a minute after baking. It finishes cooking and the glaze sets into a beautiful sheen.

Go Back