This orange glazed salmon is a perfect weeknight dinner that pairs tender and flaky salmon with a zesty orange sauce.
This easy orange glazed salmon is a riff on my family's favorite orange chicken recipe. The flaky salmon and sweet orange glaze are a winning combination.
Ingredients
- Salmon fillets: For this recipe I cut a salmon fillet into 4 individual pieces for easy cooking.
- Avocado oil: or vegetable oil to pan sear the salmon.
- Garlic and ginger: They are the base of the chicken marinade and add amazing flavor.
- Soy sauce: it is a basic ingredient in Asian-inspired cooking, will help with the caramelization of the orange sauce.
- Rice vinegar: Adds depth of flavor and counteracts some of the sweetness in the sauce with a savory note.
- Orange marmalade: This is my favorite thing in the sauce. It is a great shortcut to get the sauce thick quickly and I love the texture it adds.
- Orange juice: I prefer freshly squeezed orange juice but you can also use bottled juice.
- Cornstarch: Will help thicken up the sauce to create that silky, sticky orange glaze texture we love.
Step by Step instructions
Prep the salmon
I like to cut my salmon fillet into individual portions and let it come to room temperature. I lightly salt it with kosher salt and set it aside.
Pan sear the salmon
In a skillet add some avocado oil and cook the salmon fillets skin side down for about 5 minutes. I used a stainless steel pan so I cook them until they easily release from the skillet.
Set them aside and use the same pan to make the orange glaze.
Make the orange glaze
Add more oil to the pan where you cooked the salmon.
Sauté the garlic for 1 minute and deglaze the pan with some orange juice.
Add soy sauce and rice vinegar. Incorporate the orange marmalade and the water/cornstarch mixture.
Cook the sauce until it reduces to a syrup-like consistency. Return the salmon to the pan and finish cooking.
Serving suggestions
Serve the salmon with rice and broccoli for a filling and delicious meal.
Green beans or a simple arugula salad are also great alternatives to accompany this meal. I like to sprinkle sesame seeds for texture and a pop of nutty flavor.
Reheating and storage
If you have leftovers, store in an airtight container in the fridge for up to 2-3 days.
The best way to reheat this salmon is on the stovetop over low heat. If the sauce has thicken up quite a bit, add a splash of vegetable broth or orange juice.
Orange Glazed Salmon
Ingredients
- 1 lb. salmon fillet cut into four 4 oz pieces.
- salt to taste I use Diamond Crystal Kosher salt
- 2 tablespoons avocado oil divided
- 2 cloves garlic minced
- ¾ cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ cup orange marmalade
- 1 tablespoon cornstarch mixed with 3 tablespoons of water
Instructions
- Cut the salmon into equal pieces, about 4 oz. each, pat dry with a paper towel and season the salmon with kosher salt. Let it sit for about 10 minutes.1 lb. salmon fillet, salt to taste
- In a skillet add one tablespoon of avocado oil and heat over medium-high heat and place the salmon skin side down if using a skin-on fillet.2 tablespoons avocado oil
- Cook on medium-high heat for about 5 minutes until the salmon releases easily from the pan. Flip the salmon and cook on the side for about 3 minutes.
- Remove the salmon from the skillet and set aside.
- In the same pan, add more oil if needed and sauté the garlic for one minute.2 cloves garlic
- Add the orange juice, soy sauce and rice vinegar.¾ cup orange juice, 2 tablespoons soy sauce, 1 tablespoon rice vinegar
- Incorporate the marmalade and the cornstarch mixture. Cook until the sauce starts to thicken up, about 5-6 minutes, and reaches your desired consistency.½ cup orange marmalade, 1 tablespoon cornstarch
- Place the salmon back in the skillet and cook for 3-5 minutes and spoon the sauce over the salmon.
- Serve with rice and broccoli.
Leave a Reply