Orange-Glazed Baked Salmon
Published March 2, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
Advertisement
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.
Powered byPreparation
- 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.
- 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.
- 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.
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
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.
Coco
This was easy and absolutely delicious. I used blood oranges. I also gave the salmon a good coat of everything bagel seasoning before I put the glaze on.
David Thalberg
Delicious and easy weeknight meal... a drop of balsamic wouldn't hurt to cut the sweetness.
Rose K.
I will make the glaze stovetop in a small pan, placed the salmon into the pan skin side up. smoosh it around to take up the glaze, flip it and bake.
Peter
Our family enjoyed this a lot. We needed about 30 minutes to cook the salmon to 120F, which was delicate and flakey. Also added a splash of red wine vinegar to the salad dressing to offset the sweetness of the orange and honey.
Kerstin
Very yummy in its simplicity! I put the orange juice (with only a teaspoon of honey, well whisked), directly into the baking dish with the fish. Works well, too. As a contrast, I wanted the salad to be a little "edgier" in taste than the recipe and added a finely chopped onion, just a tiny bit of grated ginger and freshly squeezed lemon juice. Next time I'll try a different fish like tuna or sea bream. Gorgeous recipe! Thank you for sharing 🙏🏻
Amy
Using 1 Cara Cara orange for zest and juice with 1 pound of wild Sockeye. Topped with Meyer lemon slices because I had it on hand and had used the zest making the fresh cranberry sauce, which made an over the top accompaniment. Cranberries frozen since Thanksgiving time we’re a delightful surprise on a an otherwise vanilla Thursday night dinner.
Julia Childless
Maple syrup, brown sugar, honey, Karo, Hershey’s, marshmallows. Americans will eat anything if enough sweetener is added. I just don’t get this. What a sad end for a noble salmon.
Sandy C
Salmon wasn't done at 20 mins., perhaps 325 is too low? Otherwise, this was a glorious dish. The leftovers are delicious at room temperature.
Annie Gottlieb
I was in a rush and made some mistakes (didn't cook the orange juice down enough, so it was more like a marinade than a glaze; forgot to put the orange slices on till halfway through) but it was so delicious that I wondered If I should just keep on doing it wrong. Baking the salmon slowly at relatively low heat is the secret; it stays so moist and delicate.
Nancy
Substituted lemons for oranges. OK. Put thin orange slices on top. Took a little longer to cook then stated. Try basting salmon with sauce. Used leftover sauce on salad but was too lemony. Otherwise REALLY GOOD recipe!!
Maria
I have a picky eater who's willing to eat this every other week--a big win around here! We put all the glaze on the fish, and spoon the glaze/pan juices over couscous and roasted broccoli on the side. Delicious!
a
I’ve made this 5 times and it’s so good. Last time, I added 1 t grated ginger and 1 T soy sauce. I use maple syrup instead of honey. Excellent. Mine always needs more time in the oven 25-35 mins.
RosebudTo
This was even better the next day with fresh greens, leftover dressing, and cold salmon on the salad.
Jess Bee
I used wild salmon with blood oranges and maple syrup - the blood oranges added a beautiful savory note, and the colors of the circles on top were gorgeous. Might add thyme or rosemary another time. For Easter, served with smashed crispy potatoes and asparagus, this salmon made for a meal my husband called fancy-restaurant level delicious.
Mickela
My hubby doesn't eat fish. I used the sauce on grilled chicken, and it turned out amazing.
Geoffrey
A teaspoon or so of ginger powder added to the orange glaze adds a bit of zing. Also, added chopped leeks to baking dish with the fish.
Me
This was lovely but I accidentally didn’t reduce the orange juice before adding the honey so I just mixed it all in (added some crushed garlic and red pepper flakes) and let it cool. After spooning some of the marinade over the salmon, I let it sit for a while and made the salad dressing a bit more concentrated with some red wine vinegar. It was delicious.
Nate
Saw the comments about this being “one-note,” so halved the honey, added the juice of a lemon that was sitting around and about 1/2 tsp Dijon to the full marinade/dressing, and added some cayenne to the part that went on the salmon. Tossed the dressing with arugula and served it all on top of farro. Yum! Trying to resist going back and eating the leftovers.
Peggy
Fool-proof dinner party dish -- delicious, easy to make and looks beautiful.
Susan
This is the first NYT recipe I've tried that was, frankly, awful. I don't know what (if anything) I did wrong. I followed the instructions exactly. The salmon was tasteless and in fact a bit bitter, for lack of a better word. I think it was the orange zest, perhaps? It was worth a try, but I'll look for a different recipe next time!
Jenny
This was great. A little sweet for my taste. Will add sriracha or something next time.
Carolyn
Easy and very tasty!
Margot
Ridiculously easy and just so good. I put some cayenne pepper in the glaze to spice things up - worked really well. Next time, I'll cover the bottom of my oven dish with foil. It took some time to get the residue out...
Private notes are only visible to you.
Advertisement
