Baked Orange Glazed Salmon

Looking for an easy salmon recipe that's full of flavor? Look no further! This Baked Orange Glazed Salmon is perfect for a quick weeknight meal, yet fancy enough to serve guests on the weekend. Ready in under 30 minutes, it's a delicious addition to your dinner rotation.

Orange Glazed Salmon with Rosemary

This easy salmon recipe combines the vibrant flavors of fresh orange and rosemary, making a mouthwatering dish that's perfect for any occasion. Quick to prepare and full of flavor, it's sure to be a hit with the whole family.

Be sure to check out other salmon recipes on the blog, like Baked Parmesan Crusted Salmon with Mayo, Hot Honey Salmon, Baked Dijon Salmon, Baked Boursin Salmon, or Crab and Shrimp Stuffed Salmon!

✅You'll Need

• Salmon Steaks (4 steaks, about 9 oz. each): You can use salmon fillets if steaks are unavailable, but adjust cooking time accordingly.
• Olive Oil (1 tablespoon): Vegetable oil or avocado oil can be used as alternatives.
• Salt and Freshly Ground Black Pepper (to taste): Season both sides of the salmon steaks evenly for the best flavor distribution.
• Fresh Orange Juice (¼ cup, about ½ an orange): Bottled orange juice can be used, but fresh juice is ideal for the best taste.
• Honey (3 tablespoons): You can use maple syrup or agave nectar too.
• Low-Sodium Soy Sauce (2 tablespoons): Regular soy sauce will work too, but we recommend low-sodium to control salt levels.
• Chili Flakes (½ teaspoon): If you don't have chili flakes, use a pinch of cayenne pepper or a dash of hot sauce for a similar effect.
• Rosemary Sprigs (5 sprigs, divided):Fresh rosemary adds a fragrant, earthy flavor that pairs well with the citrus glaze. Tip: Use whole sprigs during baking and for garnish, but remove them before serving if desired.
• Orange Slices (4 slices): Place them on top of the salmon during baking to release their juices into the fish.
• Butter (2 teaspoons): Adds richness to the glaze, giving it a smooth, velvety finish. A plant-based butter alternative will work as well.
• Flour (½ teaspoon) + Water (½ teaspoon): A simple slurry of flour and water helps thicken the glaze, ensuring it sticks to the salmon. You can use cornstarch instead of flour for a gluten-free option (use ¼ teaspoon cornstarch with ½ teaspoon water).

🔪 How to Make Orange Glazed Salmon

Place salmon on a work surface. Remove membrane and pin bones, then trim. Cut away spine.

Fold one belly flap into the spine space and curl the other under. Wrap skin around, tie securely with butcher's twine. Transfer to a baking sheet.

Preheat oven to 450°F. Line a baking sheet with parchment and grease with olive oil.

Pat steaks dry, brush with oil, and season with salt and pepper.

Mix orange juice, honey, soy sauce, and chili flakes in a bowl. Dip rosemary sprigs in marinade and brush steaks.

Place an orange slice on each steak and arrange rosemary sprigs around them. Bake at 450°F for 12-15 minutes.

In a skillet, melt butter, add remaining marinade and rosemary, simmer, then add flour slurry. Cook until thickened, stirring constantly for 2-3 minutes. Remove from heat and set aside.

Drizzle the cooked steaks with the sauce. Serve over rice, noodles, or steamed vegetables.

🗄️Storage and Reheating

• To store, place it in an airtight container and refrigerate for up to 3 days.
• To reheat, preheat your oven to 350°F, place the salmon on a baking sheet, and heat for about 10-15 minutes until warmed through. Alternatively, you can reheat it in the microwave on medium power in short intervals, ensuring it heats evenly without drying out.

More Baked Salmon Recipes

Miso Glazed Salmon
Baked Salmon with Lemon Butter Cream Sauce
Baked Pineapple Salmon

Garlic Butter Baked Salmon

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Salmon Steaks with Orange Butter Sauce

Author: chefjar

Prep Time15 minutes mins

Cook Time15 minutes mins

Servings: 4

Calories: 331kcal

Ingredients

• 4 salmon steaks (about 9 oz. each)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• ¼ cup fresh orange juice (about ½ an orange)
• 3 tablespoons honey
• 2 tablespoons low-sodium soy sauce
• ½ teaspoon chili flakes
• 5 rosemary sprigs divided
• 4 orange slices
• 2 teaspoons butter
• ½ teaspoon flour+ ½ teaspoon water

Instructions

Prepare the Salmon:

• Place the salmon steak on a work surface.
• Insert the knife between a belly flap and its inner membrane. Carefully cut the membrane away from the meat.
• Repeat for the other belly flap and along the spine, removing any pin bones with tweezers.
• Cut the meat away from the spine on both sides.
• Trim the inner membrane from both belly flaps.
• Remove the spine with a final cut. 
• Slide the knife between the skin and meat of one belly flap, leaving the skin attached at the base.
• Fold the flap into the space where the spine was.
• Curl the other belly flap under to form a round shape.
• Wrap the loose skin around the rolled steak.
• Hold the roll and tie it with butcher's twine using an overhand knot, tightening securely.

Cook the Salmon

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and lightly grease with 1 teaspoon olive oil.
• Pat the steaks dry with paper towels,  brush with olive oil and season with salt and pepper on both sides.
•  In a medium bowl mix together orange juice, honey, soy sauce, and chili flakes.
• Dip rosemary sprigs into a bowl of orange marinade and brush the steaks.
• Place 1 slice of orange on each steak.
• Arrange the rosemary sprigs around the steaks on the baking sheet.
• Bake in the center of the preheated oven until just cooked through, about 12-15 minutes.
• In a medium skillet, melt the butter. Add the remaining marinade and a small sprig of rosemary. Bring to a gentle simmer, then add the flour slurry. Cook over medium heat, stirring constantly,  for 2-3 minutes until the sauce thickens. Remove from the heat and keep aside.
• To serve, drizzle the steaks with the prepared sauce. This dish is best enjoyed over rice, noodles, or steamed vegetables.

Video

Notes

To store, place it in an airtight container and refrigerate for up to 3 days. 

To reheat, preheat your oven to 350°F, place the salmon on a baking sheet, and heat for about 10-15 minutes until warmed through. Alternatively, you can reheat it in the microwave on medium power in short intervals, ensuring it heats evenly without drying out.

Nutrition

Calories: 331kcal | Carbohydrates: 14g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 572mg | Sugar: 13g

Course: Salmon recipes

Cuisine: American

Keyword: orange glazed salmon, salmon recipes, salmon steaks

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