Baked Salmon Orange Glaze (Printable)
Tender, oven-baked salmon bathed in a bright, citrusy orange glaze. A fresh, flavorful, and elegant main course for an easy meal.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless
→ Orange Glaze
02 - 1/2 cup fresh orange juice
03 - 2 tablespoons honey
04 - 1 tablespoon tamari (gluten-free soy sauce)
05 - 1 tablespoon Dijon mustard
06 - 1 teaspoon orange zest
07 - 1 clove garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon salt
→ Garnish
10 - 1 tablespoon fresh parsley, chopped
11 - Orange slices (optional)
# Directions:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
02 - In a small saucepan, combine the orange juice, honey, tamari, Dijon mustard, orange zest, minced garlic, black pepper, and salt. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow it to cook for 6–8 minutes, or until the glaze slightly thickens. Remove from heat.
03 - Carefully pat the salmon fillets dry with paper towels. Place them onto the prepared baking sheet, ensuring the skin-side is down if your fillets have skin.
04 - Generously brush each salmon fillet with the prepared orange glaze, making sure to reserve approximately one-third of the glaze for later use.
05 - Transfer the baking sheet to the preheated oven. Bake the salmon for 12–15 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork.
06 - Remove the salmon from the oven. Brush the fillets with the remaining reserved glaze. Garnish with freshly chopped parsley and orange slices, if desired. Serve immediately while warm.
# Expert Tips:
01 -
- It's deceptively fancy; your guests will think you're a culinary genius!
- It comes together so quickly, perfect for busy weeknights when you still crave something special.
02 -
- Never overcook salmon; it goes from tender to dry in a flash. Keep an eye on it after 10 minutes.
- Patting the fish dry is a small step that makes a huge difference in how well the glaze adheres.
03 -
- For extra crispiness and a beautiful finish, broil the salmon for the last minute, but watch it like a hawk to prevent burning.
- Use a digital thermometer to ensure perfect doneness (145°F/63°C) without guessing; it's the best way to avoid dry salmon.