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This Orange Glazed Salmon combines sweet citrus and rich salmon for an elegant yet simple meal. The sticky, glossy glaze comes together with pantry staples for restaurant-quality results in under 20 minutes. It’s the perfect Orange Glazed Salmon for busy weeknights or impressive dinners.

Recipe Overview

Why You’ll Love This Orange Glazed Salmon

Fast & foolproof: Ready in 20 minutes with minimal effort.
Perfect flavor balance: Sweet, savory, and zesty notes in every bite.
Versatile for any occasion: Equally great for family dinners or entertaining guests.
Pantry-friendly ingredients: Uses simple staples you likely already have.

Ingredients & Tools

4 salmon fillets (about 150–180 g each), skin-on or skinless
1 large orange (you’ll need zest and juice)
3 tbsp honey
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp olive oil or avocado oil
1 tbsp rice vinegar or fresh lime juice
½ tsp cornstarch (optional, for thickening)
Salt and black pepper to taste
Fresh chopped parsley or sliced green onions for garnish

Tools: Medium skillet (oven-safe if broiling), small saucepan, zester, whisk, measuring spoons

Notes: Using fresh orange juice rather than bottled makes a noticeable difference here—the flavor is brighter and less sugary. And don’t skip the fresh ginger and garlic; they add a warmth and complexity that powdered versions just can’t match.

Nutrition (per serving)

Calories:	320 kcal
Protein:	27 g
Fat:	14 g
Carbs:	18 g
Fiber:	1 g

Serves: 4 | Prep Time: 8 minutes | Cook Time: 12 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

What type of salmon should I use? I prefer skin-on Atlantic or sockeye salmon fillets that are about 1-inch thick. The skin helps keep the fish moist and adds a lovely crisp texture if you sear it properly. If yours has skin, pat it very dry before cooking.
Does the orange need to be fresh? Yes, honestly, it really does. Bottled juice often contains preservatives and lacks the vibrant, aromatic quality of a freshly squeezed orange. You’ll also need the zest, so grab a real orange—it’s worth it.
Can I make the glaze ahead? Absolutely! You can whisk the glaze ingredients (minus the cornstarch) up to a day in advance. Store it in a jar in the fridge, then give it a shake and heat it in a pan when you’re ready to cook.
What if I don’t have cornstarch? No problem—the glaze will be slightly thinner but just as tasty. If you simmer it a bit longer, it will reduce and thicken naturally. The cornstarch just gives it that glossy, clingy texture a little faster.

How to Make Orange Glazed Salmon

Step 1: Start by patting the salmon fillets completely dry with paper towels. This is crucial for getting a nice sear instead of steaming the fish. Season both sides generously with a pinch of salt and black pepper. If your fillets have skin, you can season the skin side too—it helps it crisp up beautifully.

Step 2: Zest the orange first, then juice it. You’ll need about ½ cup of fresh juice. In a small bowl or measuring cup, combine the orange juice, orange zest, honey, soy sauce, minced garlic, grated ginger, and rice vinegar. Whisk it all together until the honey is fully dissolved. You’ll notice the aroma is already incredible—bright, sweet, and savory all at once.

Step 3: Heat a tablespoon of oil in a medium skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down if they have skin. Cook for about 4–6 minutes without moving them, until the skin is crisp and the bottom half of the fillet looks opaque.

Step 4: While the salmon is cooking, pour the orange glaze mixture into a small saucepan. Bring it to a simmer over medium heat, stirring occasionally. Let it bubble gently for 3–4 minutes. If you prefer a thicker glaze, mix the cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the simmering glaze. Cook for another minute until it coats the back of a spoon.

Step 5: Flip the salmon fillets carefully. If you’re using skinless fillets, they might be a bit more delicate, so use a thin spatula. Cook for another 2–4 minutes, depending on thickness, until the salmon is cooked to your liking. I prefer mine still slightly translucent in the very center—it will continue to cook a bit after you take it off the heat.

Step 6: Reduce the heat under the skillet to low. Pour about half of the orange glaze over the salmon fillets, tilting the pan to coat them evenly. Let it bubble for just 30 seconds so the glaze adheres to the fish. You’ll see it become sticky and glossy—that’s when you know it’s perfect.

Step 7: Remove the salmon from the pan and transfer to serving plates. Drizzle with the remaining glaze from the saucepan and sprinkle with fresh chopped parsley or green onions. Serve immediately while the salmon is hot and the glaze is still wonderfully sticky.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon in a sealed bag for up to 1 month.
Reviving: Reheat gently in a covered oven-safe dish with a splash of water at 150°C for 10–12 minutes.

Serving Suggestions

Complementary Dishes

Jasmine rice or coconut rice — The fluffy, slightly fragrant rice is the perfect base to soak up every last drop of that delicious orange glaze.
Simple steamed broccoli or asparagus — The bright, green veggies provide a fresh contrast to the rich salmon and add a lovely textural variety to your plate.
Quinoa with herbs and lemon — For a lighter, protein-packed option, herby quinoa complements the citrus notes in the salmon beautifully.

Drinks

A crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the glaze and cut through the richness of the salmon perfectly.
Sparkling water with orange slices — A refreshing, non-alcoholic option that keeps the citrus theme going and cleanses the palate between bites.
Ginger beer or a light lager — The spice from the ginger beer or the crispness of a lager provides a nice counterpoint to the sweet and savory glaze.

Something Sweet

Lemon sorbet with fresh mint — A light, palate-cleansing dessert that doesn’t overwhelm after the flavorful main course.
Dark chocolate and orange truffles — Echoing the orange theme in a rich, decadent little bite feels like a special treat.
Panna cotta with a berry coulis — The creamy, delicate panna cotta offers a smooth finish that contrasts nicely with the bold salmon flavors.

Top Mistakes to Avoid

Mistake: Not drying the salmon before cooking. If the fillets are wet, they’ll steam instead of sear, and you’ll miss out on that beautiful caramelized exterior. Always pat them thoroughly with paper towels.

Orange Glazed Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 20 minutes

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Make this easy Orange Glazed Salmon in just 20 minutes! A sweet and savory glaze coats perfectly cooked fillets for a healthy, impressive meal. Get the recipe now!

Ingredients

For the salmon and glaze:

4 salmon fillets (about 150–180 g each, skin-on or skinless)
1 large orange (you’ll need zest and juice)
3 tbsp honey
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 tbsp olive oil or avocado oil
1 tbsp rice vinegar or fresh lime juice
½ tsp cornstarch (optional, for thickening)
Salt and black pepper (to taste)
Fresh chopped parsley or sliced green onions (for garnish)

Instructions

01
Start by patting the salmon fillets completely dry with paper towels. This is crucial for getting a nice sear instead of steaming the fish. Season both sides generously with a pinch of salt and black pepper. If your fillets have skin, you can season the skin side too—it helps it crisp up beautifully.
02
Zest the orange first, then juice it. You’ll need about ½ cup of fresh juice. In a small bowl or measuring cup, combine the orange juice, orange zest, honey, soy sauce, minced garlic, grated ginger, and rice vinegar. Whisk it all together until the honey is fully dissolved. You’ll notice the aroma is already incredible—bright, sweet, and savory all at once.
03
Heat a tablespoon of oil in a medium skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, skin-side down if they have skin. Cook for about 4–6 minutes without moving them, until the skin is crisp and the bottom half of the fillet looks opaque.
04
While the salmon is cooking, pour the orange glaze mixture into a small saucepan. Bring it to a simmer over medium heat, stirring occasionally. Let it bubble gently for 3–4 minutes. If you prefer a thicker glaze, mix the cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the simmering glaze. Cook for another minute until it coats the back of a spoon.
05
Flip the salmon fillets carefully. If you’re using skinless fillets, they might be a bit more delicate, so use a thin spatula. Cook for another 2–4 minutes, depending on thickness, until the salmon is cooked to your liking. I prefer mine still slightly translucent in the very center—it will continue to cook a bit after you take it off the heat.
06
Reduce the heat under the skillet to low. Pour about half of the orange glaze over the salmon fillets, tilting the pan to coat them evenly. Let it bubble for just 30 seconds so the glaze adheres to the fish. You’ll see it become sticky and glossy—that’s when you know it’s perfect.
07
Remove the salmon from the pan and transfer to serving plates. Drizzle with the remaining glaze from the saucepan and sprinkle with fresh chopped parsley or green onions. Serve immediately while the salmon is hot and the glaze is still wonderfully sticky.