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Orange Glazed Salmon Recipe

Bright, restaurant-quality Orange Glazed Salmon Recipe — pan-seared, oven-finished salmon brushed with a glossy orange-soy reduction. Quick, balanced, and full of citrus aroma; perfect for weeknights or special dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Japanese, Mediterranean
Servings 4
Calories 470 kcal

Ingredients
  

Salmon

  • 4 skin-on salmon fillets about 6 oz / 170 g each, patted dry
  • Kosher salt and freshly cracked black pepper
  • 1 –2 tbsp neutral oil canola, grapeseed, or avocado
  • 1 tbsp unsalted butter optional, for finishing

Orange Glaze

  • 1 cup fresh orange juice about 2 large oranges
  • Zest of 1 orange finely grated
  • 2 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp honey or pure maple syrup
  • 1 tbsp rice vinegar or fresh lemon juice
  • 1 large garlic clove finely minced
  • 1 tsp freshly grated ginger optional
  • 1 tsp toasted sesame oil optional
  • 1 tbsp cornstarch + 1 tbsp cold water optional slurry for thicker glaze
  • Pinch red pepper flakes or ½ tsp sriracha optional, for heat

Garnish (optional)

  • Thinly sliced scallions green parts
  • Toasted sesame seeds
  • Fresh cilantro or parsley
  • Orange segments or a thin orange wheel

Instructions
 

Make the glaze

  • Combine 1 cup fresh orange juice, orange zest, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, minced garlic, and grated ginger in a small saucepan.
  • Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Reduce heat to medium-low and simmer until reduced by about one-third and syrupy (8–12 minutes).
  • If you want a thicker, clingier glaze, whisk 1 tbsp cornstarch with 1 tbsp cold water and slowly stir into the simmering glaze; cook 1–2 minutes until glossy. Remove from heat and stir in 1 tsp toasted sesame oil if using. Keep warm.

Prep the salmon & pan

  • Preheat oven to 400°F (204°C). Heat a heavy skillet (cast-iron or stainless) over medium-high heat until hot.
  • Season salmon fillets both sides with kosher salt and pepper. Pat them very dry with paper towels to promote crisping.

Sear & finish in oven (preferred)

  • Add 1–2 tbsp neutral oil to the hot pan and swirl. Place salmon fillets skin-side down and press gently with a spatula for 10–15 seconds to ensure full contact.
  • Sear without moving for 3–4 minutes (longer for thicker fillets) until the skin is deeply golden and crisp.
  • Flip and sear the flesh side 30–60 seconds to develop color.
  • Transfer the skillet to the preheated oven and roast 4–6 minutes until the interior reaches about 120–125°F (49–52°C) for slightly translucent, tender salmon, or 135°F (57°C) for fully opaque/firm. (Times vary with thickness.)
  • Remove from oven, brush fillets generously with the warm orange glaze, and return to oven for 30–60 seconds to set the glaze, OR finish in the pan on low heat while spooning glaze over each fillet.

Rest & serve

  • Let salmon rest 2–3 minutes. Plate skin-side up, spoon any extra glaze around the fillet, and garnish with scallions, sesame seeds, orange segments, and herbs. Serve immediately.
  • Quick alternative methods (brief)
  • Oven-baked: Roast at 425°F (218°C) on a lined sheet for 8–12 minutes; glaze in the last 1–2 minutes.
  • Broil (fast finish): Brush thin coats of glaze and broil 4–6 minutes, watching closely to avoid burning.

Notes

  • Doneness guide: For best texture, remove at 120–125°F (carryover will raise a few degrees). 135°F yields fully cooked salmon. Use an instant-read thermometer for accuracy.
  • Crisp skin: Pat the salmon very dry and make sure the pan is hot. Don’t flip before the skin has formed a crust.
  • Glaze control: If glaze is too sweet, add a splash more rice vinegar or ½ tsp soy sauce. If it’s too thin, simmer to reduce; if too thick, whisk in a little warm orange juice.
  • Make-ahead: Glaze can be prepared up to 3 days ahead and refrigerated. Reheat gently before using.
  • Leftovers & storage: Store cooked salmon in an airtight container in the refrigerator up to 48 hours. Reheat gently in a 300°F (150°C) oven for 7–10 minutes, then brush with fresh glaze.
  • Freezing: Freeze raw salmon (well wrapped) up to 2 months. Avoid freezing cooked glazed salmon (texture changes).
  • Substitutions: Use tamari or coconut aminos for gluten-free. Swap honey for maple syrup for a different sweetness profile. Add 1 tbsp white miso for a savory miso-orange twist.
  • Dietary options: For paleo, use maple syrup and coconut aminos; for lower-sugar, reduce sweetener and rely on extra zest and acid.
  • Flavor boosts: Finish with a tiny knob of butter for gloss and richness, or a sprinkle of flaky sea salt just before serving for contrast.
  • Safety note: If serving guests with compromised immune systems, cook to 145°F.