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Indulge in a delicious and flavorful dish with this recipe for Orange Glazed Salmon topped with a sweet and tangy orange glaze and pomegranate seeds. This makes a quick weeknight meal or an elegant holiday dinner!
I love matching the sweet and sour citrus flavors like orange, lemon and lime, with savory main dishes. This Orange Glazed Salmon is such an easy but flavor packed salmon meal. It works nicely when you need a quick meal during the week but also a great option for the holidays.
Tender salmon filets are glazed with a sweet and tangy orange glaze made with fresh citrus, honey and soy sauce. It feels restaurant worthy but can be on your table in under 30 minutes. Nothing beats a Mediterranean salmon recipe! If you like this flavor profile you also might like my Honey Mustard Salmon with Tangy Glaze, Hawaiian Grilled Salmon, Honey Glazed Pomegranate Salmon , Pan Seared Greek Salmon with Tzatziki or this The Best Baked Mediterranean Salmon Recipe.
Why We Love Orange Glazed Salmon
This salmon is packed with flavor. Here is why we love this Orange Glazed Salmon:
• Easy to Prepare: This is an easy weeknight or quick weekend dinner, as it can be prepared and on your table ready to enjoy in just 25 minutes!
• Flavorful: Salmon is a great fish, packed with flavor. The orange glaze adds a great burst of sweet citrus flavor, without overpowering the fish.
• Great Holiday Meal: This quick weeknight salmon can be easily doubled if you are feeding a larger group of diners. Leftovers store really well for a few days in the refrigerator. Perfect to add to cold lunchtime salads the next day.
For an even more Mediterranean twist, try my Mediterranean Salmon Bowl with lemon-dill salmon and fresh veggies.
Recipe Ingredients and Substitutions
See full list of ingredients below in recipe card with exact measurements.
- Salmon – I’ve used salmon filet for this recipe as it’s a great boneless cut of fish. You can use smaller filets if you prefer, or leave the filet whole as I’ve done here.
- Aromatics – I use both fresh minced garlic and grated ginger in the glaze. You can use frozen garlic and ginger, or paste if you don’t have fresh.
- Orange – I use both orange juice and zest in the glaze, and also add thinly sliced orange to decorate the top of the fish. If you like citrus and salmon you also might like these Lemon Salmon Kabobs.
- Sugar – brown sugar adds sweetness to the glaze and has a great molasses flavor.
- Soy sauce – light soy sauce adds savory flavor and seasoning to the glaze.
- Spices – I season the glaze with added smoked paprika.
Recipe Variations
- Fish: I’ve used this glaze with salmon fillets, but it would work equally well with other fish like trout, tuna, tilapia or cod. If you prefer grilled instead of baked, check out my Hawaiian Grilled Salmon with pineapple and a sweet-savory marinade for a bold alternative.
- Citrus: Swap the flavor of orange for lemon and make a lemon glaze.
- Sugar – Swap brown sugar for maple syrup on honey in the orange glaze.
- Herbs: I’ve garnish the salmon with parsley before serving, but you can chop some fresh herbs and stir through the glaze. Try adding parsley, dill, basil, tarragon or thyme.
- Veggies: Add veggies alongside the salmon like green beans, broccoli or carrots.
- Spices: Adding different spices can help create different flavors in this easy salmon dish. Try adding Italian seasoning, black pepper or cayenne pepper.
How to Make This Recipe:
Step 1. Prepare the Salmon: Heat the oven to 375°F. Line a large cookie sheet with parchment paper and spray with cooking spray. Place the salmon, skin side down on the cookie sheet and pat dry.
Step 2. Make the Orange Glaze: Combine the butter, garlic, ginger, orange juice, brown sugar, soy sauce, orange zest, and smoked paprika in a sauce pan and simmer for 4 to 5 minutes until the sauce begins to thicken slightly.
Step 3. Coat the Salmon: Let the sauce cool for a few minutes, then marinade salmon. Place a few slices of oranges over the salmon.
Step 4. Cook the Salmon: Bake the salmon in the hot oven for 10 to 12 minutes.
Step 5. Serve: Remove once done baking and serve over a bed of arugula, a sprinkle of pomegranate aerials, salt, and sesame seeds (if desired). Add some parsley sprigs for serving.
Recipe Tip: Before seasoning the glazed salmon pat the salmon dry with a paper towel. This helps remove excess moisture and prevents the salmon from becoming soggy.
Storage Tips
- Leftovers – Store leftover salmon in an airtight container in the refrigerator for up to 5 days.
- Freezing – Once cooked and cooled, store the salmon in an airtight container in the freezer for up to 3 months.
- Reheating – To reheat the salmon you can add it to a skillet and slowly reheat on low to medium low heat, or heat the salmon in your microwave.
- Meal-Prep – If you are interested in prepping protein-rich salmon ahead for lunches, my Air Fryer Salmon Bites with teriyaki glaze are idea for make-ahead containers.
Common Questions
Yes you can, but if you can get fresh oranges or freshly squeezed orange juice that is the best option. It helps create a brighter, more natural flavor. If you use bottled orange juice try to find one with no sugar added.
Simmer the glaze longer which will help reduce it down and make it thicker. You also can add a slurry of cornstarch and flour (1 teaspoon cornstarch + 1 teaspoon water) and cook until glossy.
Cook until the salmon starts to flake or the internal temperature reaches 145 degrees F.
More Salmon Recipes
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Orange Glazed Salmon
Ingredients
- 1 1/2 pounds of salmon filets
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/4 cup freshly squeezed orange juice, or store-bought orange juice
- 1 teaspoon orange zest
- 1/4 cup packed brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 2 oranges, thinly sliced
- parsley, garnish
- pomegranate, garnish
- sesame seeds, garnish
Instructions
- Heat the oven to 375°F. Line a large cookie sheet with parchment paper and spray with cooking spray.
- Place the salmon, skin side down on the cookie sheet and pat dry.
- Combine the butter, garlic, ginger, orange juice, brown sugar, soy sauce, orange zest, and smoked paprika in a sauce pan and simmer for 4 to 5 minutes until the sauce begins to thicken slightly.
- Let the sauce cool for a few minutes, then pour over the fish.
- Place a few slices of oranges over the chicken. Bake for 10 to 12 minutes.
- Remove and serve over a bed of arugula, a sprinkle of pomegranate aerials, salt, and sesame seeds (if desired). Add some parsley sprigs for serving.
Notes
- Cook time will vary with salmon! Thicker salmon will take an extra couple of minutes. You can use a fork and check if the salmon will flake apart.
- Salmon cooks quickly and can dry out if overcooked, so watch closely.
- You can cut this in 2-inch wide strips and it will cook a minute or two faster.
- The orange sauce transforms this fish and hides all the fishy taste of the salmon.
- Make your favorite bowl with rice, arugula, salmon, cucumbers, a sprinkle of pomegranates and serve with a little extra orange sauce.
- Make an extra batch of the orange sauce to drizzle over the fish when you serve.
- Storage: Store leftovers in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
