Glazed Honey Salmon

Orange Glazed Salmon | Grandbaby Cakes #omahasteaks #ad

4 from 8 votes

This delectable Honey Glazed Salmon is roasted to perfection and brushed with a beautifully sweet and spiced citrus brown sugar honey glaze.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 441kcal

Author: Jocelyn Delk Adams

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

Tip: If you can’t handle a lot of spice, feel free to lower the amount or omit all together.

Tip: Pat dry your fish before beginning to remove extra moisture and allow it to brown better.

To store your Honey Glazed Salmon, let it cool down, then place it in an airtight container and refrigerate for up to 2-3 days. When you're ready for a savory repeat, gently reheat the salmon in a skillet over low heat to maintain its moisture and flavor. I personally don't recommend the microwave.

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