Easy orange ginger glaze gives this baked salmon such a great burst of fresh flavors! The glaze can be made in advance, but this baked orange ginger salmon dinner can be put together in less than 30 minutes!
Ingredient notes:
- Salmon – The rule of thumb is 3-4 ounces of salmon per person. I like to get skinless salmon filets to save time. You can also use frozen. I love using sockeye, coho or pink salmon for this recipe.
TIP: If you’re using frozen salmon remember to take it out of the freezer the night before and place it in your fridge to defrost for at least 12 hours. Place it on a plate so all the liquid doesn’t make its way into your fridge.
- Orange juice – I like to opt for freshly squeezed orange juice, but, if you have time constraints use a bottle of juice. I would just recommend its 100% pure orange juice.
- Soy sauce – Use a good quality low sodium soy sauce.
How to make this recipe:
Preheat your oven to 400°F.
Combine orange juice, brown sugar, soy sauce, ginger, and garlic in a small saucepan to prepare the orange ginger glaze. Over medium-high heat bring it to a boil. Reduce the heat and allow it to simmer on medium heat until it reduces to about two-thirds. This takes about 10 minutes.
Next, line your baking sheet with aluminium foil. Drizzle olive oil on the baking sheet and evenly space the salmon filets. Season with salt and pepper.
Spoon the glaze over the salmon filets. Bake them for 15 minutes or until cooked through.
Serve with steamed rice and scallions.
Which salmon variety do I choose?
I have a complete guide to salmon varieties. I detail the varieties of salmon you can choose from and the farming methods. I personally prefer using sockeye, coho, or pink salmon for this recipe.
Do I need to cover this fish when I bake it?
It’s best to cook these baked filets uncovered. If covered they tend to steam.
What temperature should salmon be cooked at?
According to the FDA, salmon should be cooked to an internal temperature of 145°. You can check if your salmon is done with a fork, if it flakes it’s ready.
TIP: Always check the thickest part of the fillet.
How do know if salmon is cooked?
Salmon’s color will change from translucent (raw) to opaque (pink) as it cooks. After 15 minutes of cooking, check for doneness, by taking a fork to check if it flakes. It will have a bit of translucency in the middle, however, it should not look raw.
Side dish ideas:
There’re are so many options to choose from but here’re a few to consider depending on the season.
Baked Orange Ginger Salmon
Ingredients
- 4 skinless salmon filets 4-6oz each
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup orange juice
- 2 tablespoons brown sugar
- 1/2 tablespoon soy sauce
- 1 teaspoon freshly grated ginger
- 2 garlic cloves grated
For serving:
- Fresh scallion slices
- Cooked white rice
Instructions
- Preheat oven to 400°F.
To make orange ginger glaze
- Combine orange juice, brown sugar, soy sauce, ginger and garlic in a small saucepan.
- Bring it to a boil over medium high heat.
- And then reduce heat and simmer on medium heat until the mixture is reduced by two thirds, about 10 minutes.
To bake salmon
- Line a baking sheet with aluminum foil for easy cleaning.
- Drizzle olive oil over the baking sheet and place salmon filets. Season with salt and pepper.
- Carefully spoon the glaze over salmon filets and bake for about 15 minutes, or until salmon cooked through.
- Serve with steamed rice and scallions.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Mary Walker says
I cooked this salmon recipe last night for supper. It was delicious!
Christie says
Thanks Shinee! It turned out really great. The sauce thickened even more in the oven and I spooned the extra than ran off onto the pan over the salmon before serving. Delicious. Where can I find the link to your video?
Shinee says
Oh, I’m so glad you loved it. Thanks for the feedback!! Sorry, I forgot to link the video: https://www.facebook.com/BusyCooksCommunity/videos/392865884526194/
Christie says
I think the brown sugar was also supposed to go in the saucepan, but it wasn’t listed. I added it anyway.
Is the glaze supposed to be thick or really liquid? Mine is still quite “liquidy” after 10 mins of simmering.
Shinee says
Hi, Christie. Oops, I apologize for the mistake, and thank you for bringing it to my attention. It’s now fixed. I’d say, the sauce is still runny enough to easily spread on fish, but thick enough to stay in place. If that makes sense. Here is my video for this recipe, where you can see the consistency of the sauce at around 26-second mark. Hope this helps.