Orange Glazed Salmon

5 from 2 reviews

This recipe is ZERO SmartPoints per serving!


  • 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!)


  1. Preheat your oven to 400 degrees
  2. Combine all ingredients except for the cornstarch and salmon to a bowl and whisk to combine
  3. 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
  4. 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)
  5. Lay out your salmon fillets skin side down and season with salt and pepper
  6. Spoon at least a tablespoon of glaze onto each fillet and distribute evenly with a pastry brush – it should be a thick layer!
  7. 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)
  8. 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)
  9. 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!