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(822)
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
822 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.

Etienne d'Ohio

Made as directed but made boiled buttered potatoes and carrots and fresh cranberry sauce as simple sides. The salmon was delicious, subtly flavored abd soooo moist by the slow cooking. My only note is the old rubric "bake until done" is very appopriate here, using the visual and tactile standards for cooked salmon as cues, as it took our salmon about 30 minutes to fully cook. Variations in the size and weight of the baking dish, and how cold and thick the uncooked fish is, make a difference.

Betsy

This was good, but I'm not sure I'd make it again. I tried several of the suggestions to tone down the sweetness, and it was still too sweet for my husband and me. I much prefer a savory flavor with seafood, and really, with any meat.

ncpinatl

Out of habit I lined my baking dish with a little bit of olive oil before adding the fish and the glaze. Curious why no oil was used in the original recipe. Next time I make it I'll try to remember not to add it. I had to use all of the glaze for 1.5 pound of fish. Next time I'll make sure to have extra on hand to use. The fish was a hit for an Erev Yom Kippur dinner.

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Credits

By Farideh Sadeghin

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