Baked Salmon with Orange Glaze (Print Version)
Tender salmon fillets paired with a bright, citrus-infused orange glaze bursting with fresh flavor.
# What You'll Need:
→ Fish
01 - 4 skinless or skin-on salmon fillets, each approximately 6 ounces
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Orange Glaze
05 - 1/2 cup freshly squeezed orange juice (from about 2 oranges)
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon low-sodium soy sauce or gluten-free tamari
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon grated orange zest
10 - 1 clove garlic, finely minced
11 - 1/2 teaspoon fresh grated ginger
12 - 1 teaspoon cornstarch (optional, for thickening)
13 - 1 tablespoon cold water (optional, for thickening)
→ Garnish
14 - 2 tablespoons fresh parsley, finely chopped
15 - Orange slices or zest, for serving (optional)
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat salmon fillets dry. Arrange on the baking sheet, drizzle with olive oil, and season with salt and freshly ground black pepper.
03 - Combine orange juice, honey, soy sauce or tamari, Dijon mustard, orange zest, garlic, and ginger in a small saucepan over medium heat. Bring to a gentle simmer.
04 - If desired, mix cornstarch with cold water to create a slurry. Whisk into the simmering glaze and cook for 2–3 minutes until slightly thickened.
05 - Brush half of the orange glaze evenly over the salmon fillets, reserving the remainder for after baking.
06 - Bake in the preheated oven for 12–15 minutes, until the salmon is just cooked through and flakes easily with a fork.
07 - Remove salmon from the oven and drizzle the remaining orange glaze over the fillets.
08 - Sprinkle chopped parsley over the salmon and garnish with orange slices or zest. Serve immediately.
# Expert Tips:
01 -
- The glaze caramelizes just enough to add depth while the citrus keeps everything bright and fresh, not heavy.
- Salmon stays moist and flaky when you don't overthink it, and this method lets the fish be the star.
- You can have dinner on the table in less than thirty minutes, which means you can actually relax while it bakes.
02 -
- Salmon continues cooking slightly after it comes out of the oven, so pull it when it looks almost done, not fully opaque, or it will dry out.
- Freshly squeezed orange juice makes a remarkable difference in the glaze; bottled juice lacks the brightness that makes this dish sing.
- If you have time, you can marinate the salmon in half the glaze for thirty minutes before baking to deepen the flavors into the flesh.
03 -
- Invest in a good instant-read thermometer; salmon is done at 145°F in the thickest part, and this removes all guesswork.
- Pat your salmon completely dry before seasoning so it browns properly and takes on the glaze without steaming itself.