Description
A delightful citrus-glazed salmon dish featuring fresh orange juice and a sticky teriyaki glaze, perfect for an easy yet special dinner.
Ingredients
Scale
- 4 salmon fillets (170 g / 6 oz each)
- 120 ml (1/2 cup) fresh orange juice
- 60 ml (1/4 cup) low-sodium soy sauce
- 45 g (3 tbsp) honey
- 25 g (2 tbsp) light brown sugar
- 15 ml (1 tbsp) rice vinegar
- 5 ml (1 tsp) sesame oil
- 2 cloves garlic, minced
- 10 g (1 tbsp) fresh ginger, finely grated
- 5 g (1 tsp) cornstarch mixed with 15 ml (1 tbsp) water
- 15 ml (1 tbsp) neutral oil (vegetable or canola) for searing
- Salt and black pepper to taste
- Optional garnish: sliced green onions and toasted sesame seeds
Instructions
- Preheat the oven to 200°C (400°F). Pat salmon fillets dry and season with salt and pepper. Let them rest for 5 minutes.
- Combine orange juice, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer for 2-3 minutes until sugar dissolves.
- Whisk cornstarch with cold water; then stir it into the simmering glaze and cook for 1-2 minutes until thickened. Remove from heat.
- Heat neutral oil in a skillet over medium-high heat. Sear salmon skin-side down for 2-3 minutes until crisp.
- Transfer salmon to a wire rack on a baking sheet, brush with half the glaze, and bake for 6-8 minutes until desired doneness.
- Garnish with green onions and sesame seeds before serving.
Notes
For a gluten-free version, substitute soy sauce with tamari. Use fresh orange juice for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 420
- Sugar: 20g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 110mg