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This 4 ingredient orange salmon is my weeknight answer for when I want something impressive with almost zero effort. A sweet citrusy glaze caramelizes over flaky salmon with barely any prep or cleanup. It is a dish that always tastes restaurant special but comes together faster than ordering takeout.
This was one of those recipes I first made when I barely had anything in the fridge except a lonely orange and a piece of salmon. It became a regular in my house and now my family actually cheers when they see me pulling out oranges and honey.
Ingredients
- Salmon with skin on: Choose filets with firm flesh and a fresh sea scent You want the skin for extra flavor and to keep the fish moist in the oven
- Fresh orange for both juice and zest: Pick a very juicy heavy orange The zest adds bright citrus while the juice creates the sauce base
- Soy sauce: Adds salty depth Tamari or coconut aminos work too If you can use a naturally brewed soy sauce for the cleanest flavor
- Honey: Adds natural sweetness and helps the glaze caramelize Go for a floral honey if possible for extra aroma
Step-by-Step Instructions
- Prep the Baking Sheet:
- Line a baking sheet with parchment paper and fold up the edges This will help catch all the sweet sticky sauce and make cleanup super simple
- Make the Orange Sauce:
- Whisk together the juice of two oranges zest from one orange soy sauce and honey in a bowl Stir well until the honey is fully incorporated and everything smells bright and sweet
- Sauce the Pan:
- Pour just a bit of the orange sauce on the parchment to create a base for the fish This keeps the bottom nice and moist
- Arrange and Sauce the Salmon:
- Place your salmon filet skin side up on the saucy baking sheet Pour the rest of the orange sauce all over Allow some to run underneath for max flavor throughout
- First Bake:
- Bake the salmon skin up at four twenty five for around seven minutes This helps start the cooking evenly and lets the skin firm up
- Flip and Finish Baking:
- Take the pan out with care and flip the salmon so the skin is now down Spoon a bit of the pan sauce over the exposed salmon Bake for another eighteen to twenty minutes until the salmon is cooked through Flake the thickest part with a fork to check for doneness
- Serve:
- Lift the salmon off the pan and spoon over plenty of that glossy orange glaze I love serving this over fluffy rice or nutty quinoa so the sauce soaks in
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Storage Tips
Store any leftover salmon in a sealed container in the fridge for up to two days Rewarm gently in the oven at a low temperature or enjoy cold flaked onto salads You can also freeze cooked salmon for up to one month but the texture is best fresh
Ingredient Substitutions
If you do not have fresh oranges you can use bottled orange juice in a pinch but zest really brings out the flavor Maple syrup or agave can stand in for honey For a gluten free option swap in tamari or coconut aminos for soy sauce
Serving Suggestions
Orange salmon works beautifully over rice quinoa or even couscous Add simple steamed broccoli or snap peas for color and freshness I have even tucked cold leftovers into lettuce wraps with avocado for a bright lunch
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Cultural and Historical Inspiration
Salmon and citrus is a classic combination in many cuisines Orange glazed salmon pulls flavor ideas from both Asian and Mediterranean kitchens blending sweet salty and savory in a simple sauce This version is truly American in spirit thanks to its pure weeknight ease
Recipe FAQs
- → How do I know when the salmon is cooked through?
Salmon is fully cooked when it flakes easily with a fork and appears opaque. The internal temperature should reach 145°F (63°C).
- → Can I substitute bottled orange juice?
Fresh orange juice provides the brightest flavor, but bottled juice can be used in a pinch. Add extra zest for more citrus aroma.
- → What sides pair well with orange salmon?
Serve with steamed rice, quinoa, or roasted vegetables to soak up the sweet and tangy glaze.
- → Is it necessary to cook with skin-on salmon?
Cooking with the skin on helps keep the salmon moist. You can remove the skin after baking if preferred.
- → How do I prevent the sauce from burning?
Line the baking sheet with parchment and fold up edges to keep the sauce close to the fish and avoid burning around the edges.
- → Can I use maple syrup instead of honey?
Maple syrup is a good substitute and will provide a slightly different but equally delicious sweetness.