I don’t know about you, but I always get excited when a recipe checks off all the boxes: quick, flavorful, and just a little bit fancy. This orange glazed salmon recipe is a perfect example of a dish that feels impressive but comes together in under 20 minutes, start to finish. Whether you’re cooking for a family dinner or just want to treat yourself to something delicious without much fuss, this is the recipe for you. The sweet tang of fresh orange juice combined with the savory soy sauce and honey creates a glaze that takes this salmon to the next level.

Let me tell you, the first time I made this, it was purely by accident. I had salmon, but the fridge was looking a bit sparse—just a lone orange, some honey, and a few basics like soy sauce and garlic. So, I thought, why not? What happened next was the creation of a new weeknight staple. The moment that glaze hit the pan and started bubbling, I knew I was onto something. The aroma of garlic and orange filling the kitchen had me impatiently waiting to dig in.

A story behind the recipe: citrus and seafood, a match made in heaven 🌿

I’ve always been drawn to recipes that mix sweet and savory, and this combination of fresh orange juice with salmon? It’s a winner. Citrus pairs so well with fish, especially something as rich and buttery as salmon. In fact, pairing seafood with citrus has been a culinary tradition in many parts of the world. Think of ceviche in South America or grilled fish with lemon in the Mediterranean. Over time, the idea has evolved, and now we have flavor combinations like orange and honey—perfect for adding both brightness and a touch of caramelized sweetness to balance out the richness of salmon.

Let’s talk ingredients: fresh, simple, and flexible

Salmon fillets: This recipe calls for 1 pound of salmon, which usually translates to two good-sized fillets. Salmon is naturally rich in omega-3s, so not only is it tasty, it’s packed with health benefits. If you don’t have salmon, you can try this glaze with other fish like trout or even a white fish like cod (though you’ll need to adjust cooking times).
Orange juice: Fresh-squeezed is best here. The citrusy zing really makes the dish, but if you’re in a pinch, store-bought will work. Just make sure it’s 100% juice without added sugars. The fresh juice adds a tangy brightness and natural sweetness. I’ve tried this with grapefruit too—delicious, though a bit more tart!
Honey: Balances the acidity of the orange juice and adds depth to the glaze. You could swap in maple syrup if that’s more your thing—it works just as well and adds a slightly different flavor profile.
Soy sauce: This gives the glaze that umami punch and rounds out the sweetness. You can use tamari for a gluten-free option, or coconut aminos if you’re avoiding soy.
Garlic: Minced fresh garlic provides the savory backbone of this sauce. I recommend fresh cloves, but garlic powder will work in a pinch.
Cornstarch (optional): Want a thicker glaze? Whisk a teaspoon of cornstarch with a teaspoon of water to help the sauce thicken up in no time. If you prefer a thinner sauce, just skip this step.

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy equipment for this recipe, which is part of why I love it so much.

A good skillet: A non-stick or cast-iron skillet works great for getting that golden-brown sear on the salmon. I prefer cast iron because it retains heat well, helping to get a crispy skin and even cook.
Tongs or a fish spatula: These make flipping the salmon easier without breaking the fillets. I’ve tried regular spatulas, and while they work, the fish spatula’s thin, flexible design gives you more control.
A whisk: Essential for stirring together the glaze ingredients, especially if you’re using cornstarch to thicken the sauce.
Meat thermometer: If you’re not confident eyeballing when fish is done, this is a lifesaver. You’re looking for an internal temp of 145°F for perfectly cooked salmon.

Step-by-step: my foolproof method for orange glazed salmon

Heat the skillet: Start by melting the butter (or olive oil if you prefer) in your skillet over medium-high heat. Butter gives a rich, slightly nutty flavor, but olive oil will work if that’s what you have on hand.
Season and sear the salmon: While the pan is heating, season your salmon fillets generously with salt and pepper. Add the fillets skin-side up to the hot pan and let them sear for 3-5 minutes. You’re aiming for a golden-brown crust on top. Don’t rush this step! That crispy exterior is worth the wait.
Flip and finish cooking: Once the top is nicely browned, flip the salmon. Cook for another 3-4 minutes, or until the internal temperature hits 145°F. This is where your meat thermometer comes in handy. The salmon should be firm but still moist.
Make the glaze: Remove the salmon and set it aside on a plate, covering it loosely with foil to keep it warm. Lower the heat to medium and, in the same skillet, whisk together the orange juice, honey, soy sauce, garlic, and the cornstarch slurry (if using). Let the mixture cook for about 30-60 seconds, or until it starts to thicken slightly.
Glaze the salmon: Return the salmon to the pan and spoon that lovely glaze over the top. You want the fish to soak up all that citrusy goodness. Garnish with orange slices if you’re feeling fancy.

Variations and adaptations: how to make it your own

What I love about this recipe is its flexibility. I’ve tried a few different versions, and they’ve all turned out great:

Vegan option: Swap out the salmon for tofu or tempeh. Slice the tofu into thick slabs, press it to remove excess moisture, and pan-fry until crispy. The glaze works perfectly on these plant-based alternatives.
Low-carb/keto: If you’re looking to keep things low-carb, you can reduce or skip the honey altogether and rely on the natural sweetness of the orange juice. Just use a little less cornstarch or leave it out for a thinner glaze.
Seasonal variations: In the summer, swap orange juice for lime and throw in a handful of fresh cilantro for a tropical twist. In the fall, try blood oranges when they’re in season for a slightly more dramatic flavor and color.
Spice it up: Add a pinch of red pepper flakes or a dash of Sriracha to the glaze for a kick of heat.

Serving ideas: making it look (and taste) amazing

When it comes to presentation, I like to plate the salmon with a little extra glaze drizzled on top and a few fresh orange slices on the side for color. This dish pairs beautifully with simple sides like steamed rice or quinoa to soak up the sauce. For a pop of green, add a side of sautéed spinach or roasted asparagus.

Drink pairings: cheers to a great meal! 🥂

For this dish, I love pairing it with something light and refreshing. A crisp white wine like a Sauvignon Blanc or a Pinot Grigio complements the citrusy glaze without overwhelming the fish. If you’re more of a beer person, a light wheat beer or a citrusy IPA would be perfect. And for a non-alcoholic option, try sparkling water with a squeeze of orange or lemon.

Storage and reheating: because leftovers are gold

If you happen to have leftovers (which is rare in my house), store the salmon in an airtight container in the fridge for up to 3 days. To reheat, I recommend doing so gently on the stovetop over low heat, adding a splash of water or orange juice to keep the salmon moist. You can also reheat it in the microwave, but go slow—30-second intervals will help prevent the salmon from drying out.

Scaling the recipe: feeding a crowd or just yourself?

If you’re cooking for a crowd, this recipe doubles beautifully. Just make sure not to overcrowd the pan when searing the salmon—do it in batches if necessary. If you’re making it just for yourself, cut the recipe in half and it’ll still work like a charm. One thing I’ve noticed when scaling is that you might need to adjust the cooking time slightly—more fish means a little longer in the pan.

Potential pitfalls: things I’ve learned the hard way

Searing too quickly: If the salmon isn’t browning, your pan might not be hot enough. Patience is key—let the butter melt fully and wait until the pan is shimmering before adding the salmon.
Thickening the sauce: If your sauce isn’t thickening, make sure you’ve whisked the cornstarch and water mixture well. Also, don’t rush the heating process—give it a minute to come together.

Give it a try!

I promise you, once you try this orange glazed salmon, you’ll want to make it again and again. It’s easy, flavorful, and can be adapted to suit almost any occasion. Plus, who doesn’t love a dish that feels fancy but is secretly super simple? I can’t wait to hear how you make it your own—let me know what tweaks and twists you try!

FAQs:

Can I use frozen salmon? Yes! Just make sure to thaw it completely before cooking.
What can I substitute for soy sauce? Tamari is a great gluten-free option, or you can use coconut aminos for a soy-free alternative.
Can I bake the salmon instead of pan-searing? Definitely. Bake at 400°F for 12-15 minutes, then finish with the glaze on the stovetop.
Can I make this recipe ahead of time? You can make the glaze ahead, but I recommend cooking the salmon fresh for the best texture.
What’s the best way to tell when salmon is done? Use a meat thermometer! You’re looking for an internal temperature of 145°F.

Orange Glazed Salmon Recipe