Baked Salmon Orange Glaze (Printable Version)
Tender salmon fillets baked and glazed with a vibrant orange and ginger sauce for a light meal.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Orange Glaze
04 - 1/3 cup freshly squeezed orange juice
05 - 2 tablespoons honey
06 - 1 tablespoon low-sodium soy sauce (gluten-free if required)
07 - 1 tablespoon rice vinegar or white wine vinegar
08 - 1 tablespoon fresh ginger, finely grated
09 - 1 garlic clove, minced
10 - 1 teaspoon orange zest
→ Garnish (optional)
11 - 2 green onions, thinly sliced
12 - 1 teaspoon toasted sesame seeds
13 - Orange slices
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
02 - Pat salmon fillets dry with paper towels and season both sides with salt and black pepper. Place fillets skin-side down on the prepared baking sheet.
03 - Combine orange juice, honey, soy sauce, rice vinegar, ginger, garlic, and orange zest in a small saucepan. Simmer over medium heat for 4 to 5 minutes, stirring occasionally until slightly thickened. Remove from heat.
04 - Brush each fillet generously with the orange glaze, reserving some for later.
05 - Bake the salmon for 12 to 15 minutes until cooked through and easily flaked with a fork; internal temperature should reach 125–130°F for medium doneness.
06 - Remove from oven, brush with additional glaze, and garnish with green onions and toasted sesame seeds if desired. Serve immediately with orange slices.
# Expert Advice:
01 -
- The salmon comes out impossibly tender while the glaze creates this glossy, complex flavor that tastes like it took hours but doesn't.
- It's the kind of meal you can pull together in under 30 minutes and still feel genuinely proud of what's on the plate.
- Fresh ginger and citrus make it feel bright and clean, not heavy, so you won't feel weighed down after dinner.
02 -
- Don't skip the drying step—wet salmon won't brown properly and the glaze will steam instead of caramelize onto the fish.
- That 125–130°F internal temperature is crucial; overcooked salmon becomes dry and mealy, but this glaze's richness helps mask minor undercooking if you catch it just right.
03 -
- Toast your sesame seeds in a dry pan for 2–3 minutes before sprinkling them on; the difference in flavor and aroma is worth those three minutes.
- If your glaze seems too thin after simmering, whisk in a tiny bit of cornstarch slurry to thicken it without losing any brightness.