4 Ingredient Orange Salmon
Super simple and super delicious baked salmon recipe. Delightful combination of sweet and salty flavors in this easy Orange Salmon that is made with only 4 ingredients.
ORANGE SALMON
I got this absolutely gorgeous piece of salmon last week and I could not wait to make it. I decided to go as simply route as possible because, like I mentioned, I did not know the time I had to make it. (Turns out, I was allotted 40 minutes, which was enough to cook but barely enough to take pictures.)
This recipe is as simple as mixing the sauce ingredients in a bowl and then baking salmon with it. Easy-peasy and oh-so-tasty!
I did try something new with this recipe. The seafood lady at the store recommended that I tried baking salmon skin up for about 5-7 minutes first and then flipping it and baking it skin down the rest of the way. That’s exactly what I did.
What it does is help the oils and juices run into the salmon meat rather than off onto the baking sheet. It infuses salmon meat with more flavor. To make this experiment a little more conclusive, I will try making it again without the sauce but just some salt and pepper. That way, I will taste only the salmon and not the sauce.
There is no denial though, salmon was tender, and juicy, and very flavorful.
HOW TO MAKE THIS EASY BAKED SALMON
Before Baking:
Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in. Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
To Bake Salmon:
Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet. (USDA recommend salmon temperature to be 145° but that might be a little dry. I prefer to cook my salmon to 135° internal temperature.)
MORE EASY RECIPE TO ENJOY:
Sun-Dried Tomato Lemon Salmon and Asparagus
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4 Ingredient Orange Salmon
Ingredients
- 1 lb salmon skin on
- 1 orange ZEST and JUICE
- 1 orange JUICE
- 3 Tbsp soy sauce
- 2 Tbsp honey
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
- Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
- Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
- Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
- Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet.
- Enjoy salmon over rice or quinoa.
Video
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I need to sub soy sauce due to sodium. Will woscestershire sauce work?
No, it will overpower the other flavors. But you can use a low soduim soy sauce or tamari instead.
Let me start off by saying this recipe is so Easy & Delicious!
I’ve made it twice: once to your exact directions and second time I added 1 Tbsp ginger & garlic paste to sauce (I preferred it without the ginger/garlic paste) maybe a little overpowering for the delicate Salmon. I agree and thank you for suggesting only baking the Salmon to an internal temperature of 135F… less is best in this case as it continues to cook while resting. My family & friends love it and so do I. 👍🏼
I am so glad you liked it, Suzanne! Thanks for stopping by!
This looks amazing! Can’t wait to try this out on our fresh caught fish.
I bet it will taste amazing with fresh-caught fish! Let me know what you think! 🙂
My family and I enjoy salmon twice a week.
I made the salmonrecipe by your directions with these changes:
• Our salmon was 2.38 lbs, not 1 lb.
• Baked for 30 minutes due to the change in size.
• Wrapped the salmon in parchment and aluminum foil to seal in the orange juice.
• All in all, the salmon was bland. It needed something, maybe an herb. The citrus zest is good in the recipe. Let me know which herb I could use. Thanks
This looks wonderful! I have a lemon tree so I’m wondering if I could use lemons instead of the oranges?
I am sorry that is a completely different flavor and it will not work.
My partner loved it and he’s not too fond of “Asian” flavors but I won him over on this one!!
Yay! I love hearing that! 🙂
I fixed your salmon recipe last night and it was excellent! I had a piece that was small and skin less so didn’t use your exact measurements but same ingredients, oh added some fresh ginger. It was easy, ingredients you already have. Thank you for doing all the work for us, plus your pictures make someone want to fix and eat it.
Thanks, Lorie! I am glad you liked the recipe!
Absolutely delicious! Instead of the honey, I substituted the “end of the jar” all fruit, orange jam. I also grated some fresh ginger into the sauce, and topped it with a twisted slice of orange.
Would definitely serve this dish again!
Yum, that sounds lovley! I am so glad you liked it, Nancy!
Made this exactly as written. We loved it. Had fried rice & roasted Brussel sprouts with it. We are regular salmon lovers so I’m always looking for different recipes. Will definitely make again. You need the skin on to keep it moist.
I am so glad you liked it, Janet!
Can you make this with a no skin salmon filet. I can’t eat fish with skin on it. Ewww!
The skin adds lots of flavor. You can just peel it off after baking. The salmon won’t be as tasty or as moist without it. If you insist on skinless salmon, I’d personally advise you to look for a different recipe.
Hi Janet,
You can make this without skin! I have a friend who doesn’t like skin and she enjoys this recipe!
Made this for dinner tonight. My husband remarked hoe juicy it was. I have @ numbe4 of salmon r3cipes that we lik3 & now this is one of them. Side dishes were stir fried rice & fresh asparagus. Will definitely make agsin
So glad you liked them, Janet!
My favorite salmon recipe. I will make this again.