Orange-Glazed Baked Salmon

By Farideh Sadeghin

Published March 2, 2024

Orange-Glazed Baked Salmon
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4(841)
Comments
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Baking salmon gently at a low temperature is a low-effort approach that results in a flaky, moist piece of fish. This simple preparation utilizes oranges, but lemons would work nicely, too. You’ll reduce some fresh orange juice in a skillet to concentrate its flavor, then whisk in some honey to sweeten. The glaze gets drizzled over the salmon before baking, but also doubles as a dressing for salad greens. Keep this dish simple, with just its side of greens, or pair this easy weeknight meal with cilantro rice or olive oil mashed potatoes.

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Ingredients

Yield:2 to 4 servings
  • 1(2-pound) piece skin-on salmon fillet
  • Salt and freshly ground black pepper
  • 2oranges
  • 2tablespoons honey
  • 5ounces salad greens
  • 2tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

602 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 10 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 48 grams protein; 805 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 325 degrees. Place the salmon in a baking dish, skin side down, and season the top with salt and pepper.

  2. Step 2

    Finely zest one of the oranges onto the salmon, then squeeze its juice into a small skillet along with the juice of half of the other orange. Bring to a boil over high and cook until reduced by half, about 2 minutes. Let cool, then whisk in the honey. Drizzle half of the glaze on the salmon; reserve the remaining.

  3. Step 3

    Thinly slice the remaining orange half into circles and lay on the salmon in an even layer. Bake until salmon is just cooked through and slightly flaky, about 20 minutes.

  4. Step 4

    In a medium bowl, toss the salad greens with the reserved glaze and the olive oil. Season with salt and pepper and serve with the salmon.

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Ratings

4 out of 5
841 user ratings
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Comments

Anne H.

I made this last night with individual salmon filets and reduced the cooking time by 5min. Used the whole recipe for the glaze on @ 1.4 lb of fish and will definitely double it next time. There will be a next time; this was one of the easiest and yummiest salmon recipes I've tried.

Sophia Lyons

I came across this looking for a pantry dish. I forgot the honey and didn't have any greens, but the glaze was still tasty on broccoli. Would probably be great to roast brussels sprouts with, too. This is a great start -- I'll add red pepper flakes and remember the honey next time.

mkf

This looks great but if you don’t have honey, a balsamic reduction with orange is a worthy alternative.

Reg

I enjoyed this! I did add some fresh ginger and a splash of soy sauce to the orange juice.

Rita

This was a big hit with my guests. This was the first time I had ever baked salmon at a low temperature, and the result was flaky, buttery-moist and delicious. Like another commenter, I added a T of soy sauce and a t of grated ginger to the juice of both oranges, and also added the honey before reducing. I used all of the glaze and the zest of both oranges for my 3-pound filet. It took a little longer than 20 minutes to bake, but it cooked perfectly. I'm definitely making this again.

Sandy

This was delicious -- all my guests raved about it. However... -- 20 minutes was not enough time to cook the salmon. It needed at least 10-15 minutes more. -- Several guests suggested leaving off the zest -- that it did not add anything to the salmon. -- I reduced the amount of honey significantly and the dish was still super delicious.

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Credits

By Farideh Sadeghin

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