This salmon is many things:
- Crazy moist and juicy
- So, so, so flavorful from the glaze
- Easy to make
- So delicious you will make it bi-weekly for the next several months
- Fresh and perfect for summer
- A whole bunch of other things that I could go on and on about
- But I should stop, right?
It is reminiscent of orange chicken from your favorite takeout spot, but it’s waaaaay better because 1. it’s salmon (and salmon is life), and 2. it has a homemade glaze that takes two seconds but taste like a hug.
Remember what I said about crazy moist? Proof 👆🏼
So here’s what you’ve got going for you in this glaze aka nectar of the heavens:
- Orange zest
- Orange juice
- Sesame oil
- Soy sauce
- Lemon juice
Okay, so yes, it might seem like a lot of ingredients, but it’s really not and it really takes less than ten minutes to pull together. And then you just cook it until it’s thickened (also takes two seconds), and the “hardest” part is over! Smother it all over your salmon and roast for 15 minutes, removing to baste two times.
Y’all. Y’ALL. Things are happening this week, and I can hardly contain my excitement. On Wednesday, Seth and I are driving the kids to Raleigh, spending the 4th with his parents, and then leaving the kids with them for the week because we will beee….wait for it….on a week long ALASKAN CRUISE.
Yesyesyesyesyesyesyes – I’ve never been more excited for a trip.
Firstly, I’ve never been on a cruise.
Secondly, this cruise sounds insane.
Thirdly, a million other things.
I am trying to stay busy and get things done the next few days or else they are going to crawwwwllll by while I’m counting down the seconds until we leave!
Meanwhile, must keep self busy by eating LOTS of orange glazed salmon.Print
Orange Glazed Salmon
This recipe is ZERO SmartPoints per serving!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 3 servings 1x
- 2 oranges, zest from 1, juice from both (about 3/4 cup of juice)
- 1 lemon, juiced
- 1/2 teaspoon honey
- 1/2 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3 teaspoons cornstarch
- 3 salmon fillets (I like skin on because the final salmon is juicer!)
- Preheat your oven to 400 degrees
- Combine all ingredients except for the cornstarch and salmon to a bowl and whisk to combine
- Heat a small pan over medium high heat and add your sauce. Bring to a simmer and simmer for a few minutes to cook the garlic and ginger
- Meanwhile, add your cornstarch to a small bowl with a little water. When the sauce has been simmering for a few minutes, add the cornstarch slurry to the sauce. Whisk until thickened (it won’t take long)
- Lay out your salmon fillets skin side down and season with salt and pepper
- Spoon at least a tablespoon of glaze onto each fillet and distribute evenly with a pastry brush – it should be a thick layer!
- Bake your salmon for 15 minutes, taking out at five minute increments to brush on more glaze (so there will be three total glazes – one before you put it in the oven, one after five minutes, and one after ten minutes)
- When the salmon is done, turn the oven to broil and broil for just a few minutes so the glaze caramelizes a bit (not too long! You don’t want to overcook your salmon)
- The skin won’t be crispy, so you won’t want to eat it. The salmon will separate from the skin as you pull bites away with your fork, but you can also peel it off before putting it on your plate (it comes off easily). I like to cook it with the skin on because it adds moisture and flavor even though we don’t eat the skin!
This recipe is 0 SmartPoints per serving!
- Serving Size: 1 salmon fillet, 1/3 sauce
- Calories: 287
- Sugar: 7 g
- Sodium: 162 mg
- Fat: 14 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 29 g
- Cholesterol: 79 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!