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This tangy orange salmon has become my go-to dinner savior when I'm aiming for something fancy but incredibly easy. The natural sweetness from the orange juice makes a perfectly balanced coating that browns wonderfully on the fish.
I whipped this up during a busy holiday when I needed something quick but special. Everyone thought I'd been cooking all afternoon, and now they ask for it at least twice every month.
What You'll Need
- Skin-on salmon: The skin works as protection for the tender fish while cooking and brings extra rich taste
- Oranges: We're using both juice and zest for maximum flavor grab ones that feel heavy and have smooth bright peels
- Soy sauce: Brings the perfect savory element to balance the orange sweetness try low sodium if you're watching salt
- Honey: Helps create that gorgeous brown glaze on your fish locally sourced honey tastes best
Cooking Method
- Set up your tray:
- Put parchment on a baking sheet and bend the edges upward to keep all that tasty sauce contained. This stops any waste and keeps your oven spotless.
- Blend your sauce:
- Stir together juice from two oranges zest from one orange soy sauce and honey until smooth. The mix should flow easily but have slight thickness from the honey. Don't skip the zest it's packed with flavor oils that make the orange taste pop.
- Start with sauce:
- Pour some of your orange mix onto the parchment-lined tray. This makes a flavor pool for the fish and stops sticking. The paper soaks up some liquid creating steam as it cooks.
- First cooking phase:
- Put salmon skin-up on the sauce and pour the rest of your mix over it. Cook at 425°F for around 7 minutes which helps make the skin slightly crispy while starting to cook the fish.
- Turn and baste:
- Gently flip the salmon skin-down and spoon some of the bubbling sauce over top. This key step lets the glaze start to caramelize on the exposed fish meat.
- Finish cooking:
- Put back in the oven for 18-20 minutes until salmon reaches your preferred doneness. The sauce will get thicker and form a lovely glaze. For best results the middle should hit 145°F or flake easily with a fork while staying juicy.
The orange zest is my hidden trick in this dish. I found out how amazing it was when I accidentally doubled the amount one busy night. That lucky mistake brought such amazing smell and flavor that I've made it the regular amount ever since. My husband now wants me to add orange zest to pretty much everything.
Great Side Dishes
This salmon works beautifully over a simple bed of jasmine rice or quinoa to soak up all that yummy sauce. The citrus notes also go really well with steamed asparagus or broccoli for a complete meal. When serving for guests try it with some roasted baby potatoes and a simple arugula salad drizzled with olive oil and a squeeze of fresh orange juice.
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Keeping Leftovers
Keep any extra salmon in a sealed container in your fridge for up to 3 days. This fish tastes great cold flaked onto a salad for next day's lunch or warmed gently in a 275°F oven until just heated through. Don't use the microwave for reheating as it can make salmon taste too fishy and dry out the tender meat.
Quick Swaps
Out of fresh oranges? Don't worry. You can use 1/2 cup orange juice from a carton and 1 teaspoon of orange extract to get that fresh citrus kick. For something different try blood oranges when you can find them for a beautiful deep pink sauce. Pure maple syrup works great instead of honey and adds a nice earthy touch to the glaze.
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Custom Touches
While this dish shines in its simplicity you can easily tweak it to suit your taste. A chopped garlic clove or 1/2 teaspoon of ginger adds wonderful depth. If you like heat a pinch of red pepper flakes or a teaspoon of sriracha in the glaze makes an amazing spicy-sweet combo. Fresh herbs like dill or chives scattered over the finished dish give a pretty color contrast and bright flavor note.
Frequently Asked Questions
- → Could I switch to another fish for this?
Sure! Go with trout, cod, or another firm fish. Cooking times might vary for thicker cuts, so plan ahead.
- → Is it possible to prep the glaze ahead of time?
Definitely! Whip up the orange glaze in advance and keep it in the fridge for up to two days. Stir before using to combine everything.
- → What sides go well with this dish?
Pair it with quinoa, simple rice, roasted veggies, or even a crisp green salad for a complete plate.
- → How can I tell if my salmon is cooked all the way?
It’s fully cooked when it flakes apart easily with a fork and hits 145°F (63°C) inside. Don’t overdo it to keep it moist.
- → Can I make this gluten-free?
Yes! Just swap out regular soy sauce for tamari or another gluten-free version to keep it gluten-free.