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Two fillets of Orange Glazed Salmon topped with sliced green onions on a white plate with orange slices.
Reda

Orange Glazed Salmon

Bright citrus glaze caramelizes over tender salmon fillets for a restaurant-worthy dinner that comes together in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 1.5 lb salmon fillets skin-on, about 6 oz each
  • 0.75 tsp kosher salt divided
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp olive oil
For the Orange Glaze
  • 0.75 cup orange juice freshly squeezed, about 2 oranges
  • 1 tbsp orange zest from the oranges above
  • 2 tbsp soy sauce low sodium preferred
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp ginger freshly grated
For Finishing
  • 1 tbsp unsalted butter cold, cut into pieces
  • 2 scallions thinly sliced, for garnish

Equipment

  • Large oven-safe skillet
  • Small saucepan
  • Microplane or fine grater

Method
 

Prep
  1. Pat salmon fillets dry with paper towels. Season evenly with 1/2 teaspoon salt and the black pepper. Let sit at room temperature while you make the glaze.
  2. In a small saucepan, combine orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, ginger, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced by half and syrupy, 12 to 15 minutes. You should have about 1/3 cup. Remove from heat.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add salmon skin-side up and cook without moving until a golden crust forms, 3 to 4 minutes. Flip and cook 1 minute more.
  4. Pour the warm glaze over the salmon, spooning it up over the fillets. Transfer skillet to a 400°F oven and bake until salmon flakes easily and glaze is sticky and caramelized at the edges, 6 to 8 minutes for medium doneness.
  5. Transfer salmon to plates. Whisk cold butter into the remaining glaze in the pan until glossy and emulsified. Spoon over the salmon and garnish with scallions.

Notes

For the best glaze, use fresh-squeezed juice; bottled lacks the brightness and reduces to a flat flavor. If your salmon has the thin belly flap, tuck it under for even cooking. The glaze can be made 2 days ahead and refrigerated; rewarm gently before using.