Baked Salmon Orange Glaze Ginger (Printable)

Vibrant citrus-infused salmon glazed with fresh orange juice and ginger.

# What You Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste

→ Orange-Ginger Glaze

04 - 1/3 cup fresh orange juice (about 1 large orange)
05 - 2 tbsp honey or maple syrup
06 - 1 tbsp low-sodium soy sauce or tamari (for gluten-free)
07 - 1 tbsp freshly grated ginger
08 - 1 tsp orange zest
09 - 1 clove garlic, finely minced
10 - 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thickening)

→ Garnish

11 - 2 green onions, thinly sliced
12 - 1 tsp toasted sesame seeds
13 - Orange slices (optional)

# Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease it.
02 - Pat salmon fillets dry and arrange them on the prepared tray. Brush the fillets with olive oil and season with salt and black pepper.
03 - In a small saucepan, combine orange juice, honey or maple syrup, soy sauce or tamari, grated ginger, orange zest, and minced garlic. Bring to a simmer over medium heat.
04 - Allow the glaze to simmer for 3 to 4 minutes, stirring occasionally. If a thicker consistency is desired, incorporate the cornstarch slurry and cook for an additional 1 to 2 minutes until slightly thickened. Remove from heat.
05 - Spoon half of the glaze evenly over the salmon fillets. Bake in the preheated oven for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature 145°F).
06 - Drizzle the remaining glaze over the baked salmon. Garnish with sliced green onions, toasted sesame seeds, and optional orange slices. Serve immediately.

# Expert Hints:

01 -
  • The glaze clings to the salmon without overwhelming the delicate fish flavor, just enough sweetness to balance the savory.
  • It looks impressive but comes together faster than ordering takeout, and you probably have most ingredients already.
  • Leftovers actually taste better cold the next day, flaked over greens or tucked into a wrap.
02 -
  • Don't overbake the salmon, it keeps cooking for a minute after you pull it out, so aim for just barely opaque in the center.
  • If your glaze looks too thin in the pan, remember it thickens as it cools, resist the urge to reduce it forever or it'll turn to candy.
  • Always zest before juicing, trying to zest a juiced orange is a frustrating waste of time and you'll only get bitter white pith.
03 -
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly, cold fish straight from the fridge can end up rubbery at the edges.
  • Save any leftover glaze in a jar and toss it with roasted carrots or drizzle over grilled chicken later in the week, it's too good to waste.
  • Use a microplane for the ginger and zest, it breaks them down so fine they disappear into the glaze instead of clumping.

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