Orange Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 mins
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Total Time
17 mins
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Servings
4 servings
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Calories
280 kcal
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Course
Main Course, Dinner
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Cuisine
American
Orange Salmon
Description
This Orange Salmon recipe uses salmon fillets coated in a citrus glaze that combines fresh orange zest, orange juice, maple syrup, and Dijon mustard. The glaze is simmered briefly to concentrate flavors and then brushed onto the salmon before baking. The salmon is baked skin-side down at a high temperature to cook through while retaining moisture. A final broil step crisps the glaze and edges, enhancing texture and flavor.
The glaze provides a bright, slightly sweet and tangy coating that complements the natural richness of the salmon. The combination of spices and herbs is kept minimal, preserving the fish's flavor while adding freshness with optional thyme or other herbs as garnish.
To serve, the salmon can be accompanied by simple sides to let the glaze shine. The recipe notes emphasize careful zesting to avoid bitterness, proper thawing if using frozen fish, and suggest making the glaze ahead for convenience. Adjustments such as substituting honey for maple syrup or adding ginger to the glaze are possible depending on taste.
The final dish is ideal for those seeking a balance between sweet and savory with a crispy finish, making an appealing main course that can be easily prepared for different meal settings.
Ingredients
- orange zest from 1 orange (about 1 tablespoon
- orange juice from 1 orange (about 1/4 cup
- ¼ cup maple syrup
- 6 tablespoons Dijon mustard
- 4 salmon fillets about 6 ounces each
- kosher salt to taste
- ground black pepper to taste
- thyme optional garnish, chopped fresh, or rosemary or parsley
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with non-stick spray. Set aside.
- In a small saucepan, whisk together the orange zest, orange juice, and maple syrup. Bring to a simmer over medium-high heat and cook, stirring frequently, until slightly thickened (about 3-4 minutes).
- Remove the saucepan from the heat. Whisk in the Dijon until smooth.
- While the glaze is simmering, season the salmon with salt and pepper.
- Place salmon skin-side down on the prepared baking sheet.
- Brush some of the glaze onto each salmon fillet.
- Cook on the top rack of the oven for 10 minutes.
- Brush the salmon with additional glaze (you might not need all of the glaze, so discard any excess). Turn the oven setting to "BROIL" on high. Place the salmon about 4-6 inches from the broiler. Broil for 2-3 more minutes, or until the outside is crispy and the fish flakes easily with a fork.
- Garnish with fresh herbs, if desired, and serve!
Notes
- Thaw frozen salmon overnight in the refrigerator before cooking for best texture.
- Zest the orange carefully to avoid the bitter white pith and extract the juice afterward for freshness.
- The glaze can be prepared ahead and refrigerated up to 3 days for ease of cooking.
- Use the glaze sparingly; discard any excess after glazing to avoid sogginess.
- The broil step crisps the glaze and caramelizes the salmon's surface, adding texture.
- Optional herbs or spices can be added to suit taste, such as garlic powder or fresh rosemary.
- Adjust the recipe quantity easily for smaller or larger groups by scaling ingredient amounts accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 280kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 34g | 68% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 204mg | 9% |
| Potassium | 887mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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