Can I use bottled orange juice?

Fresh tastes best, but in a pinch bottled orange juice works. Look for 100% juice, not from concentrate.

Is this recipe healthy?

Yes — salmon is nutrient-dense. Use less honey or swap for a sugar alternative if you want lower sugar. This is one of my preferred Salmon Recipes Baked Healthy if you bake instead of pan-sear.

What salmon cut should I buy?

Center-cut fillets cook most evenly. Skin-on gives better texture and flavor when seared.

Totally. The glaze is sweet and appealing; omit spice variants if young ones prefer mild flavors.

How to make it ahead for guests?

Cook salmon until just shy of done, cool, then finish in the skillet with the glaze right before serving. Works great when you want to spend more time with people and less time at the stove.

Delicious Orange Glazed Salmon - Easy Salmon Recipes for Weeknights

Description

Bright, sticky, and ready in minutes — this orange-glazed salmon makes a weeknight dinner feel special. It uses common pantry staples and (if you want) a tiny cornstarch trick to turn the pan juices into a shiny, clingy glaze.

Ingredients

Scale

1 tbsp butter (or olive oil)
1 lb salmon fillets (about 3–4 pieces)
Kosher salt and freshly ground black pepper, to taste
½ cup freshly squeezed orange juice (about 1 medium orange)
2 tbsp honey
2 tbsp soy sauce
2 garlic cloves, finely minced
Optional: 1 tsp cornstarch mixed with 1 tsp cold water (for thickening)

Instructions

Pat the salmon dry and season both sides with salt and pepper.
Warm the butter (or oil) in a large skillet over medium-high heat. When the pan is hot, place the fillets in the skillet, skin-side up. Sear 3–5 minutes until nicely browned on that side.
Flip the fillets and cook another 3–4 minutes, or until the fish reaches about 145°F in the thickest part and flakes easily. Transfer the salmon to a plate and loosely cover with foil to keep warm.
Lower the heat to medium. In a small bowl combine the orange juice, honey, soy sauce, and minced garlic. If you want a heavier, more clingy glaze, whisk in the cornstarch slurry now.
Pour the sauce into the same skillet you used for the fish and bring it to a gentle simmer. If you used the cornstarch, the mixture should thicken within 30–60 seconds as you stir. If you didn’t use cornstarch, let the sauce reduce slightly for 1–2 minutes to concentrate the flavor.
Return the salmon to the pan and spoon the glaze over each fillet so they’re well coated. Heat for another 30 seconds to warm through, then remove from the heat. Garnish with orange slices or chopped parsley if you like, and serve immediately.

Notes

For crisp skin: start cooking skin-side down and press gently for the first 30–60 seconds.
No cornstarch? Let the sauce simmer a bit longer to reduce and thicken naturally.
Leftovers: Place cooled salmon in an airtight container and refrigerate for up to 2–3 days. Reheat gently in a skillet or microwave on low to avoid drying the fish.

Nutrition

Serving Size: 1serving
Calories: 242kcal
Sugar: 11g
Sodium: 554mg
Fat: 10g
Saturated Fat: 3g
Trans Fat: 0.1g
Carbohydrates: 13g
Fiber: 0.2g
Protein: 24g
Cholesterol: 70mg