Description
A delightful baked salmon dish enhanced with a citrus glaze that highlights natural flavors.
Ingredients
- 4 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 3 tablespoons honey
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon orange zest
- 1 teaspoon cornstarch (optional)
- Chopped parsley or chives (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil, greasing if necessary.
- Pat the salmon fillets dry, placing them skin-side down on the baking sheet.
- Drizzle the salmon with olive oil, seasoning generously with salt and black pepper.
- To make the citrus glaze, combine fresh orange juice, lemon juice, honey, soy sauce, Dijon mustard, minced garlic, and grated ginger in a small saucepan. Whisk until well-combined.
- Bring the mixture to a gentle simmer over medium heat, allowing it to simmer for 5-7 minutes until it thickens slightly. If desired, incorporate the cornstarch slurry for a thicker glaze during the last minute of cooking. Stir in the orange zest after removing from heat.
- Spoon or brush about half of the glaze over each salmon fillet.
- Transfer the baking sheet to the oven and bake for 12-18 minutes. Cook until the salmon flakes easily with a fork and reaches your preferred level of doneness.
- If you like a more caramelized finish, add some reserved glaze during the last 2-3 minutes of baking or broil for the last minute, keeping a close watch to prevent burning.
- Once cooked, let the salmon rest for 3-5 minutes. Drizzle with the remaining glaze and garnish with fresh parsley or chives.
Notes
Monitor the internal temperature of the salmon to prevent overcooking.
