Orange Glazed Salmon Recipe

Looking for a bright and flavorful way to jazz up salmon? This Orange Glazed Salmon is my go-to for when I want dinner to feel restaurant-special, but I don’t have time for fuss. Silky salmon is bathed in a zesty orange and honey glaze—so simple, so vibrant, and it always disappears in a flash!

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Ingredients You’ll Need

Every ingredient in this Orange Glazed Salmon is chosen for its specific punch of flavor (or function!). Each one plays a role in creating that irresistible sticky-sweet glaze or ensures the salmon stays tender, juicy, and aromatic.

• Avocado oil: With a high smoke point, it lets you get a crisp sear without burning or bitter flavors.
• Salmon filets: Either wild-caught Sockeye or Coho works beautifully for rich taste and moist texture.
• Fresh orange juice: This is the secret to a naturally bright and citrusy glaze—freshly squeezed makes a world of difference!
• Garlic: Minced fresh for a subtle, aromatic kick that rounds out the sweetness.
• Honey: Brings natural sweetness and helps the glaze get that irresistible glossy finish.
• Tamari: Adds depth, umami, and keeps the recipe gluten-free. You can use low-sodium if you prefer.
• Thyme: Chopped fine, this herb gives a gentle earthiness that mingles perfectly with citrus and salmon.
• Salt and pepper: A simple seasoning step to wake up all the flavors in the fish.
• Arrowroot flour: This is your natural, gluten-free thickener for that luscious, spoon-coating glaze.
• Water: Just a splash, to help mix the arrowroot into a smooth slurry before it hits the pan.

Variations

This Orange Glazed Salmon is endlessly adaptable! Don’t hesitate to tweak the ingredients or process to fit what you have on hand, your dietary needs, or whatever flavors you’re craving today.

• Soy Sauce Substitute: If you don’t have tamari, use coconut aminos or regular low-sodium soy sauce (if gluten isn’t a concern).
• Add Heat: For a little kick, stir in a pinch of red pepper flakes or a dash of sriracha to the glaze.
• Different Citrus: Try swapping in blood orange, mandarin, or even a splash of fresh lime for a unique twist!
• Alternative Sweetener: Maple syrup or agave can stand in for honey for a slightly different flavor profile.
• Herb Lovers: Swap thyme for fresh dill, basil, or a little rosemary based on your pantry or garden.

How to Make Orange Glazed Salmon

Step 1: Prep and Season the Salmon

Start by patting the salmon filets dry with a paper towel—this helps guarantee a golden, crisp sear. Season both sides generously with salt and pepper, letting those simple flavors lay the foundation for your zesty glaze.

Step 2: Sear the Salmon

Warm up the avocado oil in a skillet over medium-high heat. Once shimmering, add the salmon skin side up (if using skin-on), and let it cook undisturbed for 3-4 minutes per side, until just cooked through and beautifully browned. Lift them out onto a plate and set aside.

Step 3: Make the Arrowroot Slurry

While your salmon sears, whisk together the arrowroot flour and a teaspoon of water in a small bowl. This little step will help you avoid any clumps and will make your glaze silky-smooth, not gritty.

Step 4: Sauté Aromatics & Build the Glaze

Lower the skillet heat to medium-low and drop in the minced garlic. Sauté for about 30 seconds—just until fragrant. Add the orange juice, honey, tamari, thyme, and the prepared arrowroot slurry. Whisk it all together and let the mixture bubble gently for 1–2 minutes, until it thickens enough to coat your spoon.

Step 5: Glaze & Finish!

Return the seared salmon to the pan, spooning that glossy, citrusy glaze over each filet. Let it simmer together briefly—just enough to warm the fish through and lacquer each piece in sweet-savory orange magic. Serve immediately, spooning extra glaze on top for good measure.

How to Serve Orange Glazed Salmon

Garnishes

Finish your Orange Glazed Salmon with a shower of fresh thyme leaves or thin curls of orange zest for a burst of color and flavor. If you love a pop of green, scatter some finely sliced scallions or delicate microgreens over the top before serving.

Side Dishes

This salmon absolutely shines alongside fluffy jasmine rice, steamed quinoa, or simple roasted potatoes. Add a quick sauté of garlicky green beans or crisp-tender asparagus for a vibrant, balanced plate (and a feast for the eyes, too).

Creative Ways to Present

For a fresh twist, slice the glazed salmon and tuck it into grain bowls with citrus segments and avocado, or flake it gently over a bed of peppery arugula and shaved fennel. Hosting a dinner party? Arrange the salmon filets on a platter, drizzle extra glaze over them, and garnish with edible flowers for maximum wow factor.

Make Ahead and Storage

Storing Leftovers

Store leftover Orange Glazed Salmon in an airtight container in the fridge for up to 2 days. The glaze keeps the salmon moist, but it’s best enjoyed sooner rather than later for the freshest flavor and texture.

Freezing

If you want to freeze leftovers, let the salmon cool completely first. Wrap individual pieces tightly in plastic wrap, then seal in a freezer-safe bag or container. They’ll keep their best quality for up to a month—just note the glaze may lose a touch of shine, though the flavor remains lovely.

Reheating

To reheat without drying out the salmon, place it in a covered oven-safe dish and warm at 300°F until heated through. For a quick option, microwave on low in short bursts, adding a splash of orange juice or water to keep things moist and the glaze silky.

FAQs

Final Thoughts

This Orange Glazed Salmon has saved dinnertime at my house more times than I can count, and I truly hope it brings the same effortless joy to your table. If you’re craving something easy, colorful, and utterly craveable, give this recipe a try—you might just find your new weeknight favorite!

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