Baked Salmon Orange Glaze

The smell of oranges always takes me back to my grandmother's kitchen where she kept a bowl of citrus on the windowsill no matter the season. I discovered this glaze by accident one Tuesday when I was trying to use up some oranges that were on their last legs. The way the honey caramelizes against the bright citrus creates this incredible glossy finish that makes even a simple weeknight dinner feel special.

Last winter I made this for my sister who swears she hates fish, and she actually asked for seconds. The orange cuts through any fishiness while the honey balances the acidity perfectly. Now whenever she visits, this is what she requests.

Ingredients

• 4 salmon fillets (about 6 oz each): Skin-on helps keep the fish moist and makes it easier to handle, but skinless works too
• 1 tablespoon olive oil: Creates a beautiful base that helps the seasoning stick and promotes even browning
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasoning that lets the glaze shine without competing
• 1/2 cup freshly squeezed orange juice: Fresh is non-negotiable here, bottled juice lacks the bright floral notes we need
• 2 tablespoons honey: Adds just enough sweetness to balance the citrus and creates that gorgeous caramelized finish
• 1 tablespoon low-sodium soy sauce: The secret ingredient that adds depth and umami without making it taste Asian
• 1 teaspoon orange zest: Punches up the orange flavor and adds those beautiful flecks of color
• 1 teaspoon Dijon mustard: Emulsifies everything and adds a subtle sharpness that cuts through the richness
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water: Turns the glaze from a loose sauce into something that actually coats the salmon
• Fresh parsley and orange slices for garnish: Makes it look like you put in way more effort than you actually did

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easy cleanup later

Prep the salmon:

Pat those fillets completely dry with paper towels, then rub them with olive oil and season generously with salt and pepper, placing them skin-side down

Start the glaze magic:

Combine the orange juice, honey, soy sauce, orange zest, and Dijon in a small saucepan over medium heat, bringing it to a gentle bubble

Thicken it up:

Whisk in your cornstarch slurry and let it cook for just 1-2 minutes until it coats the back of a spoon, then pull it off the heat

Glaze time:

Brush a thick layer over each salmon fillet, but save some glaze in the pan for serving because you're going to want extra

Bake to perfection:

Slide the salmon into the oven for 12-15 minutes until it flakes easily with a fork but still looks moist in the center

The finishing touch:

Transfer to plates, drizzle with that reserved glaze, and scatter parsley and orange slices on top like you're plating for a food magazine

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This recipe became my go-to for dinner parties after I served it at a book club meeting and everyone ignored the book to talk about the fish instead.

Making It Your Own

Sometimes I'll add a minced garlic clove to the glaze or swap in maple syrup for the honey when I'm out. The recipe is forgiving enough that you can play with it without ruining dinner.

What To Serve Alongside

Roasted asparagus with lemon pairs beautifully, or some fluffy jasmine rice to soak up all that extra glaze. I've even served it over garlic mashed potatoes when I wanted something extra comforting.

Leftovers and Make-Ahead

The glaze can be made a day ahead and stored in the fridge, just warm it gently before brushing onto the fish. Leftover salmon reheats surprisingly well in a low oven.

• Never microwave the salmon or it will turn rubbery and sad
• The glaze doubles easily if you're cooking for a crowd
• Extra glaze keeps for a week in the fridge and is great on roasted chicken too

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There's something deeply satisfying about a dish that looks this impressive but comes together in under 30 minutes on a random Tuesday.

Recipe Questions & Answers

→ What is the best type of salmon to use?

Fresh or frozen salmon fillets work well, either skin-on or skinless depending on preference.

→ How do I make the orange glaze thicker?

Stir cornstarch mixed with cold water into the simmering glaze until it thickens slightly before applying.

→ Can I substitute soy sauce in the glaze?

Yes, tamari works as a gluten-free alternative without compromising flavor.

→ How can I add a spicy kick to this dish?

Add red pepper flakes or a dash of hot sauce to the orange glaze while simmering.

→ What sides pair well with this dish?

Steamed rice, quinoa, or roasted vegetables are excellent companions to the salmon and orange glaze.

→ Is the skin best left on or removed before baking?

Keeping the skin on helps retain moisture during baking, but it can be removed based on personal preference.