Description
A delicious baked salmon topped with a bright citrus glaze, combining fresh orange and lemon juices for a delightful sweetness and tang.
Ingredients
- 4 salmon fillets (about 6 ounces each, skin-on or skinless)
- 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 suggested)
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon orange zest
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- Pat salmon fillets dry and place on the baking sheet, skin-side down if applicable.
- Drizzle with olive oil and season with salt and black pepper.
- In a saucepan, combine orange juice, lemon juice, honey, soy sauce, Dijon mustard, garlic, and ginger; whisk until combined.
- Simmer the mixture over medium heat for 5-7 minutes until slightly thickened; add cornstarch slurry if desired.
- Stir in orange zest and brush half of the glaze over the salmon. Reserve the remaining glaze.
- Bake salmon for 12-18 minutes until it reaches an internal temperature of 130-135°F (54-57°C) for medium doneness.
- In the last few minutes of baking, drizzle some reserved glaze over the salmon or switch to broil for a caramelized top.
- Once cooked, let the salmon rest for 3-5 minutes before serving, drizzling with remaining glaze and garnishing with parsley or chives.
Notes
For added flavor, consider marinating the salmon for 30 minutes. Use a meat thermometer for precise cooking.
