Orange Glazed Salmon Recipe
Salmon is one of those proteins that I think I could eat every day and never get bored of it—especially when it’s paired with the right flavors. This orange glazed salmon, for instance, is a real winner in my house. It’s quick to make, healthy, and packs a flavorful punch with that sweet, tangy, and slightly savory orange glaze. Whether you’re cooking for a weeknight dinner or want to impress your guests on a special occasion, this recipe is a go-to.
There’s something so satisfying about the way the salmon gets all caramelized and golden as it sears in the pan. And then you drizzle that silky, citrusy glaze over the top, and suddenly you’ve got a meal that feels gourmet without all the fuss. Plus, the whole thing comes together in less than 30 minutes, which is a huge bonus on busy nights.
The story behind this favorite of mine
I still remember the first time I made this orange glazed salmon. It was one of those weeknights where I had some salmon in the fridge but no clue what to do with it. I had an orange rolling around in the crisper drawer, and I figured, why not? I combined the juice with some honey, soy sauce, and garlic—basics I always keep on hand—and I have to say, the result was even better than expected. The kitchen smelled amazing as the sauce bubbled away, and when I took my first bite, I knew I had stumbled onto something special. The tang of the orange cuts through the richness of the salmon perfectly, and the honey gives it just the right amount of sweetness. Since then, this has been a regular in my dinner rotation.
🍊 Why this orange glazed salmon stands out
What makes this dish special? It’s all about balance. The orange juice brings a bright, refreshing citrus note, while the honey and soy sauce add sweetness and umami. Garlic lends a savory depth, and when it all comes together, you get this luscious, sticky glaze that clings to the salmon like magic. The best part? It’s a versatile recipe. You can serve it up with some steamed veggies, rice, or even over a salad, and it works every time. Plus, it’s a healthier option that doesn’t feel like you’re sacrificing flavor.
Let’s talk ingredients: simple but flavorful
- Salmon: The star of the show! Salmon’s rich, fatty texture holds up well to strong flavors, making it perfect for this glaze. Look for fresh fillets with vibrant color and firm flesh. If wild-caught is in your budget, go for that—it tends to have a more robust flavor.
- Orange juice: Freshly squeezed is always best here. It’s the backbone of the glaze, offering a tangy sweetness that pairs perfectly with the richness of the salmon. You can use bottled, but trust me, squeezing a fresh orange makes a big difference.
- Honey: This is what gives the glaze its stickiness and a beautiful caramelized finish. If you’re out of honey, maple syrup works as a great substitute, adding a slightly different depth of flavor.
- Soy sauce: Adds a savory, umami punch to balance out the sweetness. I’ve also used tamari (for a gluten-free version) and it works just as well.
- Garlic: Minced garlic adds that savory edge. Fresh garlic is key here for the best flavor. But in a pinch, garlic powder could do the trick.
- Cornstarch (optional): If you want a thicker, more syrupy glaze, the cornstarch slurry is your friend. It helps the sauce cling to the salmon beautifully.
Kitchen gear: what you need (and what you can skip)
You don’t need much to pull off this recipe. A good non-stick skillet or cast-iron pan is key for getting that perfect sear on the salmon. I’ve found that cast iron gives the best color, but a solid non-stick pan will work just fine. You’ll also need a whisk for combining the glaze ingredients—this ensures everything mixes together smoothly.
And if you have a meat thermometer, now’s the time to use it. Cooking salmon to the right temperature (145°F) makes all the difference between moist, tender fish and something that’s a little too dry. I used to eyeball it, but after overcooking my fair share of fillets, I’ve learned to rely on that little gadget.
Step-by-step: my foolproof method (and a few hard-learned lessons)
- Get the salmon sizzling: Start by heating up your skillet over medium-high heat. Add the butter or olive oil and let it melt. (Pro tip: I’ve made this with both fats, and butter adds a nice richness, but olive oil is great for a lighter, more heart-healthy option.) Season the salmon generously with salt and pepper. Place the fillets skin-side up in the pan, and don’t touch them for a few minutes. You want that golden crust to form, which takes about 3-5 minutes. Trust me, resist the urge to flip too soon!
- Flip and cook through: Once the salmon is golden and crisp, flip it over and cook for another 3-4 minutes. If you’re not sure whether it’s done, check with a meat thermometer—it should hit 145°F in the thickest part. I’ve overcooked salmon before, and it’s such a bummer, so keep an eye on it. Remove the salmon from the pan and tent it with foil to keep warm.
- Make the glaze: Lower the heat to medium and whisk together the orange juice, honey, soy sauce, garlic, and cornstarch (if using) right in the same pan. This way, you pick up all those delicious browned bits from the salmon. Let the sauce simmer for about a minute—if you’re using cornstarch, it’ll thicken quickly.
- Glaze and serve: Return the salmon to the pan, spoon the glaze over the fillets, and let everything get nice and coated. If you want to go the extra mile, you can garnish with some fresh orange slices or even a sprinkle of chopped green onions or parsley.
How I’ve tweaked this recipe (and you can too!)
One of the best things about this orange glazed salmon recipe is how adaptable it is. Over the years, I’ve tried all kinds of variations:
- Gluten-free: Swap out the soy sauce for tamari or coconut aminos, and boom, you’ve got a gluten-free dinner that’s just as delicious.
- Spicy kick: If you’re a fan of heat, adding a pinch of red pepper flakes to the glaze really livens things up. I’ve even tossed in a teaspoon of sriracha for a more pronounced spice.
- Seasonal twist: When citrus is in peak season, I’ll sometimes mix things up by using a mix of orange and blood orange juice. It adds a beautiful color and a slightly more intense flavor.
- Herb lovers: I’ve found that adding fresh herbs like rosemary or thyme to the pan while the salmon is cooking infuses a lovely aroma and subtle flavor into the dish. It’s an easy way to elevate the meal.
Serving ideas to impress
When it comes to plating this dish, I like to keep things simple. I usually serve the salmon over a bed of jasmine rice to soak up all that delicious glaze. For veggies, steamed broccoli or roasted asparagus work beautifully—they’re light and complement the rich fish without overpowering it. Garnishing the plate with a few fresh orange slices and a sprinkle of fresh herbs really takes it up a notch in the presentation department, making it dinner-party worthy with minimal effort.
What to drink with orange glazed salmon?
For me, a glass of crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio is the perfect pairing. The citrusy notes of the wine complement the orange glaze without overwhelming the salmon. If you prefer something non-alcoholic, a sparkling water with a twist of lime or lemon is refreshing and cuts through the richness of the dish.
Storing and reheating leftovers
If you have any leftovers (which is rare at my house!), store them in an airtight container in the fridge for up to 2 days. To reheat, gently warm the salmon in a skillet over low heat, or pop it in the oven at 300°F for about 10 minutes. Just be careful not to overheat it, as the salmon can dry out. If you’re in a hurry, the microwave works too, but keep the heat low and cover the salmon with a damp paper towel to retain moisture.
Adjusting the recipe for different servings
This recipe is perfect for two, but it’s easy to scale up if you’re cooking for a crowd. Just keep in mind that if you’re making a larger batch, you’ll want to avoid overcrowding the pan. Cook the salmon in batches if necessary, and double the glaze ingredients to ensure you have enough for every fillet. It’s always better to have a little extra sauce!
Potential hiccups (and how to avoid them)
- Too thick glaze? If your glaze thickens too much while you’re finishing the salmon, just add a splash of water or more orange juice to loosen it up.
- Sticking salmon: If your salmon sticks to the pan, it might be because the pan wasn’t hot enough when you added the fish. Make sure it’s sizzling before you place the fillets in!
Ready to give it a try?
This orange glazed salmon is the perfect combination of easy, healthy, and absolutely delicious. I hope you love it as much as I do! It’s a recipe that’s become a staple in my kitchen, and I’m sure it will in yours, too. Play around with the variations, and make it your own. You really can’t go wrong with this one.
Frequently asked questions
Can I use frozen salmon?
Yes! Just make sure to thaw the fillets completely before cooking for the best texture.
Can I grill the salmon instead?
Definitely! Grill the fillets over medium heat for 4-5 minutes per side, and brush on the glaze at the end.
Is there a substitute for honey?
Maple syrup works beautifully in place of honey. It’ll give the glaze a slightly different flavor, but it’s just as delicious.
Can I make the glaze ahead of time?
Absolutely. You can prep the glaze up to two days in advance and store it in the fridge. Just warm it up before serving.
What’s the best way to prevent overcooking the salmon?
A meat thermometer is your best friend here! Aim for 145°F, and your salmon will be perfectly cooked every time.
Orange Glazed Salmon Recipe
This easy orange glazed salmon recipe is the perfect blend of citrusy sweetness and savory flavors. Ready in under 30 minutes!
- Total Time: 20 minutes
- Yield: 2 1x
Ingredients
- 1 tablespoon butter
- 1 pound salmon fillets
- salt
- pepper
- 1/2 cup orange juice (fresh squeezed from 1 approximately 1 orange)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon cornstarch (whisked with 1 teaspoon water, optional for a thicker glaze)
Instructions
- Get the salmon sizzling: Start by heating up your skillet over medium-high heat. Add the butter or olive oil and let it melt. (Pro tip: I’ve made this with both fats, and butter adds a nice richness, but olive oil is great for a lighter, more heart-healthy option.) Season the salmon generously with salt and pepper. Place the fillets skin-side up in the pan, and don’t touch them for a few minutes. You want that golden crust to form, which takes about 3-5 minutes. Trust me, resist the urge to flip too soon!
- Flip and cook through: Once the salmon is golden and crisp, flip it over and cook for another 3-4 minutes. If you’re not sure whether it’s done, check with a meat thermometer—it should hit 145°F in the thickest part. I’ve overcooked salmon before, and it’s such a bummer, so keep an eye on it. Remove the salmon from the pan and tent it with foil to keep warm.
- Make the glaze: Lower the heat to medium and whisk together the orange juice, honey, soy sauce, garlic, and cornstarch (if using) right in the same pan. This way, you pick up all those delicious browned bits from the salmon. Let the sauce simmer for about a minute—if you’re using cornstarch, it’ll thicken quickly.
- Glaze and serve: Return the salmon to the pan, spoon the glaze over the fillets, and let everything get nice and coated. If you want to go the extra mile, you can garnish with some fresh orange slices or even a sprinkle of chopped green onions or parsley.
Notes
Serving ideas to impress
When it comes to plating this dish, I like to keep things simple. I usually serve the salmon over a bed of jasmine rice to soak up all that delicious glaze. For veggies, steamed broccoli or roasted asparagus work beautifully—they’re light and complement the rich fish without overpowering it. Garnishing the plate with a few fresh orange slices and a sprinkle of fresh herbs really takes it up a notch in the presentation department, making it dinner-party worthy with minimal effort
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner