Baked Salmon with Orange Glaze (Printable View)

Tender salmon with a bright, tangy orange glaze. Ready in 30 minutes.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper

→ Orange Glaze

05 - 1/2 cup freshly squeezed orange juice (about 2 oranges)
06 - 2 tablespoons honey
07 - 1 tablespoon low-sodium soy sauce (use tamari for gluten-free)
08 - 1 teaspoon orange zest
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon cornstarch, mixed with 1 tablespoon cold water

→ Garnish (optional)

11 - 1 tablespoon chopped fresh parsley
12 - Orange slices

# How to Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Rub with olive oil, salt, and pepper. Place fillets skin-side down on the prepared baking sheet.
03 - In a small saucepan, combine orange juice, honey, soy sauce, orange zest, and Dijon mustard. Bring to a gentle simmer over medium heat, stirring occasionally.
04 - Stir in the cornstarch slurry and cook for 1-2 minutes, until the glaze thickens slightly. Remove from heat.
05 - Brush a generous layer of orange glaze over each salmon fillet. Reserve extra glaze for serving.
06 - Bake salmon for 12-15 minutes, or until it flakes easily with a fork and is just opaque in the center.
07 - Transfer to plates, drizzle with reserved glaze, and garnish with parsley and orange slices if desired.

# Expert Suggestions:

01 -
  • The glaze transforms simple fish into something restaurant worthy with almost zero effort
  • You probably have everything in your pantry right now
  • Leftovers (if they exist) make an incredible salmon salad the next day
02 -
  • The glaze will continue thickening as it cools, so pull it slightly earlier than you think
  • Watch closely during the last 3 minutes of baking because honey glazes go from perfect to burnt fast
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Let the fish rest for 3 minutes after baking before serving

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