This Orange Glazed Salmon recipe is a weeknight dream—quick, full of vibrant citrus flavor, and gorgeously glossy on the plate! The tender salmon gets bathed in a sweet, tangy orange glaze that’s honestly so irresistible, you’ll want to drizzle it over everything. Perfect for impressing guests or adding a burst of sunshine to your family dinner.
Why You’ll Love This Recipe
- Unbeatable Flavor: The blend of fresh orange juice, honey, and tamari creates a sweet-savory glaze that transforms salmon into something extraordinary.
- Just 25 Minutes: From stovetop to table in less than half an hour—hello, effortless gourmet dinner for busy nights!
- Healthy & Wholesome: Packed with heart-healthy omega-3s and all-natural, gluten-free ingredients, this meal is as nourishing as it is delicious.
- Dinner Party-Worthy Presentation: That glossy orange glaze gives your salmon a restaurant-quality finish guests will rave about.
Ingredients You’ll Need
Just a handful of fresh, flavorful ingredients come together to make this Orange Glazed Salmon shine. Each one brings a unique pop—juicy citrus, herby thyme, and velvety salmon—all working together to create an unforgettable bite.
- Avocado oil: Coats the pan and gives a subtle, buttery flavor while perfectly searing your salmon.
- Salmon filets (Alaskan Sockeye or Coho): Rich, firm, and full of omega-3 goodness—choose fresh, center-cut filets if you can!
- Fresh orange juice: The star of the glaze! Go for freshly squeezed for the brightest, tangiest flavor.
- Garlic (minced): Adds a warm, aromatic backbone to the sauce that balances out the sweetness.
- Honey: Naturally sweetens the glaze and helps it caramelize into that dreamy, sticky finish.
- Tamari: This gluten-free soy sauce contributes umami depth and a touch of richness.
- Fresh thyme (finely chopped): Delicate herbal notes make the glaze taste light and fresh—don’t skip it!
- Salt and pepper: Season the salmon for the best flavor, bringing all the other elements to life.
- Arrowroot flour: Whisked with water to thicken the glaze into a beautifully silky sauce.
- Water: Just a dash, used for mixing the arrowroot into a lump-free slurry.
Variations
Don’t be afraid to make this Orange Glazed Salmon your own! Whether you have dietary needs or love to play with flavors, there are so many ways to switch things up without losing the dish’s signature citrus sparkle.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the glaze for a fun, fiery kick.
- Switch Up the Citrus: Try blood oranges or even a splash of lemon juice if you want to tinker with the zingy flavor profile.
- Herb Swap: Use fresh dill or parsley instead of thyme for a slightly different herbal twist.
- Soy Sauce Option: If tamari isn’t a must, regular soy sauce works great for a classic umami punch (just note it won’t be gluten-free).
How to Make Orange Glazed Salmon
Step 1: Prep and Season the Salmon
Pat your salmon filets dry with a paper towel—this helps them get a gorgeously caramelized crust. Sprinkle them liberally with salt and pepper so those flavors can soak into every bite. A quick prep step, but oh so important!
Step 2: Sear the Salmon
Warm the avocado oil in a skillet over medium high heat. Place the seasoned salmon—skin-side down if there’s skin—in the hot pan. Sear each side for 3-4 minutes until golden and crisp on the edges, and the center is just barely opaque. Transfer the filets to a plate when done.
Step 3: Whisk Up the Glaze
With the salmon resting, reduce the heat slightly and add your minced garlic to the pan. Sauté briefly, just until fragrant—about 30 seconds. Now, add that beautiful fresh orange juice, honey, tamari, thyme, and the arrowroot slurry you made by mixing arrowroot flour with a little water. Whisk everything together and watch your glaze turn glossy and irresistible as it thickens (about 1-2 minutes).
Step 4: Glaze & Serve
Gently return the salmon to the pan. Spoon that shimmering orange glaze generously over each filet, basting them with all that citrusy goodness. Let the salmon warm through for a final minute, then plate up and serve, making sure every bite gets a bit of that dazzling sauce.
Pro Tips for Making Orange Glazed Salmon
- Sear for a Golden Crust: Be patient and let the salmon cook undisturbed for those first few minutes; you’ll be rewarded with beautifully crisp edges and tender fish.
- Zest for Extra Zing: Want even bolder citrus flavor? Add a sprinkle of orange zest to the glaze before serving for a punch of aroma and color.
- Don’t Overcook: Salmon cooks quickly—remove from heat when the center is just opaque to keep it juicy, not dry.
- Serve Immediately: For the glossiest, most luscious Orange Glazed Salmon, serve right after glazing so the sauce clings beautifully to the fish.
How to Serve Orange Glazed Salmon
Garnishes
Top your Orange Glazed Salmon with a shower of fresh thyme leaves, a sprinkle of sliced green onions, or a few vibrant orange zest curls—each adds brightness, color, and that extra-special touch that makes dinner feel elevated.
Side Dishes
This salmon pairs perfectly with fluffy jasmine rice, garlicky sautéed greens, or a crisp cucumber salad. Roasted potatoes or simple steamed veggies also let the bold citrus glaze shine.
Creative Ways to Present
Slice the salmon into smaller pieces and arrange on a large platter with orange wedges and fresh herbs for a beautiful buffet. Or serve the filets over a bed of wilted spinach with a dramatic drizzle of extra glaze for a restaurant-style effect.
Make Ahead and Storage
Storing Leftovers
If you have leftover Orange Glazed Salmon, let it cool before transferring it to an airtight container. Store in the fridge for up to 2 days. The flavors continue to meld and deepen overnight, making lunch the next day extra tasty!
Freezing
You can freeze cooked, cooled salmon filets (without glaze) for up to one month. For best quality, wrap portions tightly in plastic wrap, then in a freezer bag. Thaw in the refrigerator before reheating and glazing fresh.
Reheating
Gently reheat salmon in a covered skillet over low heat with a splash of water or extra glaze to keep it moist. Avoid microwaving for too long, as this can dry out the fish—just heat through until warm and glossy.
FAQs
-
Can I use bottled orange juice instead of fresh?
Fresh orange juice really makes the glaze taste bright and zesty, but if you’re in a pinch, bottled juice will work. Just make sure it’s 100% juice with no added sugar, as the glaze can become overly sweet otherwise.
-
What other fish can I use with this orange glaze?
This glaze is delicious on trout, cod, or even chicken if you want to mix things up! Adjust cooking times as needed for thinner or thicker filets.
-
Is there a substitute for arrowroot flour?
You can use cornstarch or tapioca flour in place of arrowroot to thicken the sauce—just the same quantity as listed. Each will create a slightly different texture, but all will give you that lovely glossy finish.
-
How do I know when my salmon is fully cooked?
Your salmon is perfectly done when it flakes easily with a fork and the center is just barely opaque (about 145°F with a thermometer). Watch carefully so you don’t overcook—it should still look moist inside!
Final Thoughts
I can’t wait for you to bring this Orange Glazed Salmon into your own kitchen—it’s the kind of recipe you’ll want to make on repeat. The zippy, sun-lit glaze and buttery fish are always met with smiles, no matter the occasion. Give it a try, and let the fresh flavors whisk you away!
Print
Orange Glazed Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This Orange Glazed Salmon recipe is a delightful combination of sweet and savory flavors that perfectly complement the richness of the salmon. The tangy orange glaze adds a bright citrusy note to the dish, making it a standout meal for any occasion.
Ingredients
Salmon:
- 2 tablespoons avocado oil
- 4 (6-ounce) salmon filets (Alaskan Sockeye or Coho)
- Salt and pepper to taste
Orange Glaze:
- 1 orange, juiced
- 2 cloves garlic, minced
- 2 tablespoons honey
- 2 tablespoons tamari
- 1 teaspoon thyme, finely chopped
- 1/2 teaspoon arrowroot flour
- 1 teaspoon water
Instructions
- Prepare the Salmon: Pat salmon dry with a paper towel and season with salt and pepper.
- Cook the Salmon: Heat avocado oil in a pan over medium-high heat. Cook salmon for 3-4 minutes on each side.
- Make the Arrowroot Slurry: Mix arrowroot powder and water to create a slurry. Set aside.
- Prepare the Glaze: Lower the heat to medium-low. Sauté minced garlic for 30 seconds in the pan. Add orange juice, honey, tamari, thyme, and arrowroot slurry. Whisk together for 1-2 minutes until slightly thickened.
- Finish the Dish: Return the salmon to the pan and spoon the glaze over it before serving.
Nutrition
- Serving Size: 1 salmon filet
- Calories: Approximately 350 calories
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
