I can’t think of a more delish yet sophisticated entertaining recipe than my orange glazed salmon. It’s so good y’all. I use blood oranges when they are in season for such a wonderful deep orange color and flavor. It also pairs so great with the spices and brown sugar glaze. Get at it boos.
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How to Make Orange Glazed Salmon
- Preheat your oven to 400 degrees.
- To begin the glaze, add brown sugar, honey, Worcestershire sauce, and blood orange juice to a saucepan over medium-high heat until the mixture begins to boil then bring heat down to medium-low and continue simmering.
- Simmer for about 7-13 minutes until the glaze has thickened and reduced to ½ the original amount. Set aside.
- Pat each side of the salmon fillets with a paper towel to remove extra moisture then season both sides with salt and pepper to taste.
- Place fillets on a non-stick foil lined baking sheet. Next evenly sprinkle the top sides with garlic powder, onion powder, paprika, creole seasoning (and cayenne pepper if desired) then brush half of the glaze on each salmon fillet.
- Bake fillets for 10 minutes then brush the remaining glaze on each fillet and turn the oven to broil. Cook until glaze sticks to fillets and fillets are flaky, about 2-3 minutes more making sure not to burn the glaze or overbake the fillets. Watch carefully.
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Orange Glazed Salmon Recipe
This orange glazed salmon recipe is roasted to perfection and brushed with a sweet and spiced citrus brown sugar honey glaze.
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I’ll email this recipe to you, so you can come back to it later!
Servings: 2 servings
Ingredients
- ⅓ cup packed brown sugar
- 1 tablespoon honey
- 1 ½ teaspoon worcestershire sauce
- ⅓ cup fresh blood orange juice
- 2 6 ounce Wild Salmon Fillets
- Salt and pepper to taste
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ¼ tsp creole seasoning
- ⅛ tsp cayenne pepper optional if you love more heat
Instructions
- Preheat your oven to 400 degrees.
- To begin the glaze, add brown sugar, honey, Worcestershire sauce, and blood orange juice to a saucepan over medium-high heat until the mixture begins to boil then bring heat down to medium-low and continue simmering.
- Simmer for about 7-13 minutes until the glaze has thickened and reduced to ½ the original amount. Set aside.
- Pat each side of the salmon fillets with a paper towel to remove extra moisture then season both sides with salt and pepper to taste.
- Place fillets on a non-stick foil lined baking sheet. Next evenly sprinkle the top sides with garlic powder, onion powder, paprika, creole seasoning (and cayenne pepper if desired) then brush half of the glaze on each salmon fillet.
- Bake fillets for 10 minutes then brush the remaining glaze on each fillet and turn the oven to broil. Cook until glaze sticks to fillets and fillets are flaky, about 2-3 minutes more making sure not to burn the glaze or overbake the fillets. Watch carefully.
Notes
To store, let it cool down, then place it in an airtight container and refrigerate for up to 2-3 days. To reheat, gently reheat the salmon in a skillet over low heat to maintain its moisture and flavor. I personally don’t recommend the microwave.
Nutrition
Calories: 441kcal | Carbohydrates: 51g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 131mg | Potassium: 1000mg | Sugar: 48g | Vitamin A: 445IU | Vitamin C: 21.3mg | Calcium: 51mg | Iron: 1.9mg
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Recipe Tips
- Dry it good: Pat dry your fish before beginning to remove extra moisture and allow it to brown better.
- Don’t Overbake: Make sure you begin checking for flakiness and doneness before the amount of time needed to complete the recipe. You will want it tender and moist.
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Can I replace the sugar in this recipe with more honey or maple syrup?
Surely
Hi, netterjg here, I LOVE your SOUTHERN attitude on food and I check often for recipes THANK YOU so much .