Orange Glazed Salmon – The Cookie Rookie®
This zesty Orange Glazed Salmon recipe is ready in less than 30 minutes, and packed with flavor. Perfect for an easy weeknight meal but also great to serve up to guests.
Easy Orange Glazed Salmon
This pan seared salmon is coated in a deliciously sweet and zesty orange glaze. You and your family are going to love it!
There is something so wonderfully satisfying about crispy edged salmon with a perfectly flaky middle, you just can’t beat it. Add to the mix a finger licking orange glaze and you have a tasty, easy one pan dinner that’s packed with goodness.
Be sure to try my Salmon Burgers and Salmon Piccata too!
Why You’ll Love this Glazed Salmon Recipe:
- One Pan: All cooked in a skillet on the stovetop, even the clean up is a breeze!
- Kid-Friendly: Golden crisp with a wonderfully sweet and savory glaze, this is a sure fire hit for the little ones. Plus it’s packed with beneficial nutrients, such as omega 3s.
- Simple Ingredients: You’ll likely have most of these ingredients nestling in your kitchen already!
This orange glazed salmon recipe is a great dish to serve up after a busy day, super quick and easy, you’ll fall in love with the addictive orange glaze!
How to Make Orange Glazed Salmon
You can jump to the recipe card for full ingredients & instructions!
Be sure to see the recipe card below for full ingredients & instructions!
- Pat the salmon fillets dry, season with salt and pepper.
- In a small bowl, mix the cornstarch slurry.
- In a heated pan with oil, cook the salmon on both sides. Remove from the pan.
- In the pan, make the glaze.
- Add salmon back to the pan with the glaze, spoon the glaze over.
Use high-quality 6-ounce salmon fillets for this tuscan salmon. I love cooking with skin-on fillets, but use your favorite kind. If using skin-on fillets, feel free to remove the skin before serving.
Definitely. I like the crunchiness from the cooked skin, but if you prefer salmon without the skin, pull it off before adding back to the skillet. You can also use skinless salmon fillets to avoid the hassle of removing the skin.
While fresh salmon is best, you can certainly use frozen salmon fillets. Let them thaw in the refrigerator before using.
Yes! Use 4 boneless, skinless chicken breasts instead of salmon fillets. They may need longer to cook, so keep an eye on them. Chicken is cooked through when the internal temperature reaches 165°F.
As written, this salmon recipe is not gluten free. For gluten free orange glazed salmon, use tamari instead of soy sauce.
Serving Suggestions
This orange glazed salmon recipe is really versatile. It’s great with vegetable, potato or grain sides. Try it with these favorites:
However you decide to serve it, you will not be disappointed. You can make the meal light with a side salad or add more heft with a potato side.
Tips!
- Be sure to pat your salmon dry before cooking in the pan.
- If keeping the skin on, cook the salmon skin side down first. It’s much easier to slide a fish spatula under the salmon’s skin than under its flesh
- Store salmon in an airtight container in the refrigerator for up to 3 days.
This vibrant salmon recipe will brighten up any weekly meal plan!
When is the salmon cooked through?
Salmon fillets are cooked through when they’re opaque pink in color and flake easily with a fork.
Can I use bottled orange juice?
Freshly squeeze orange juice is best, but bottled orange juice works in a pinch.
What other herbs can I use?
Instead of fresh rosemary, use thyme or oregano.
Whether you are cooking this delicious and easy orange glazed salmon recipe for the family, guests or just for you it’s bound to satisfy!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Orange Glazed Salmon
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
This zesty Orange Glazed Salmon recipe is ready in less than 30 minutes, and packed with flavor. Perfect for an easy weeknight meal but also great to serve up to guests.
Instructions
-
Pat the salmon fillets dry and season with salt and pepper.
4 6-ounce salmon fillets, Salt and ground black pepper
-
In a small bowl, mix the cornstarch and water together. Set aside.
1 teaspoon cornstarch, 1 teaspoon water
-
Heat the oil in a large skillet set over medium heat.
2 tablespoons olive oil
-
Place the salmon skin-side down in the pan and cook for 2-3 minutes. Flip and cook for another 1-2 minutes. Remove from the pan and set aside.
-
Add the garlic to the pan and cook until fragrant, about 30 seconds.
4 cloves garlic
-
Add the orange juice, honey, soy sauce, and cornstarch mixture. Cook until thickened and fragrant, about 1-2 minutes. Stir in the rosemary and cook until fragrant, about 30-60 seconds.
½ cup fresh orange juice, 3 tablespoons honey, 2 tablespoons low-sodium soy sauce, 2 teaspoons minced fresh rosemary
-
Return the salmon to the pan and spoon over the orange sauce. If needed, continue cooking for 1-2 minutes to cook the salmon through. Serve with orange slices and enjoy!
Orange slices
Becky’s tips
Be sure to pat your salmon dry before cooking in the pan.
If keeping the skin on, cook the salmon skin side down first. It’s much easier to slide a fish spatula under the salmon’s skin than under its flesh
Nutrition Information
Calories: 376kcal (19%) Carbohydrates: 18g (6%) Protein: 35g (70%) Fat: 18g (28%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Cholesterol: 94mg (31%) Sodium: 343mg (15%) Potassium: 931mg (27%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 132IU (3%) Vitamin C: 17mg (21%) Calcium: 32mg (3%) Iron: 2mg (11%)
