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
Lynn says
if there is so much difference in opinion on cooking and temp time, can you specify a random weight of fish and give us just the right time and temp for that peace you test? we can take it from there as a guide. However, a quick read meat thermometer is alwas the best friend in the kitchen, you could also instruct to cook it until it reaches the ultimate internal temp. Other than the time/temp contoroversy, the recceipe looks good enough for my non fish eating husband to enjoy. By the way have you ever subbed the orance and honey for a good orange marmelade? I wonder how they would be different. I hope to hear from you , this is a great recipe cant wait to try!
Brian says
Skeptical at first and sold after making. Everybody raved and wanted me to put it into the rotation. I cooked down the sauce and thickened to use as a glaze.
LyubaB says
I am so glad you liked it, Brian!
LyubaB says
I am so happy to hear everyone liked it!
Sherry says
Could you tell me how much orange juice you use? Approximately in cup measure.
LyubaB says
Hi Sherry,
I juiced one orange and that is about 1/4 to 1/3 cups depending on the size of the orange.
JoanErickson says
Super moist and flavorful! Orange,, soy sauce and honey are really nice complement to the salmon.
I did add sweet paprika to the salmon before putting in the oven .
All in all a very tasty dinner
LyubaB says
I am glad you liked it!
Doreen says
My family loved this recipe! The salmon turned out to be flavourful and the sauce could be drizzled onto rice.
Leftover salmon the next day was used for a salmon mango salad and a tad of grated ginger was added to the sauce. Most yummy! Will definitely make it again. Thanks for a great and simple recipe!
LyubaB says
I am glad you like it, Doreen!
Janet White says
I have made a recipe of yours b4, cant remem which, but DO remem that it was awesome and figure this will be as well. I need to make this on the stove top and will let you know how it turns out. I dont have a/c and its a 98 degree day here, so cant heat up the kitchen that much (which is the “why” behind so much frying in the south). Best to you.
LyubaB says
Thank you for your kind words and trust in trying out my recipes! I’m glad to hear that you’ve had a positive experience with one of my previous recipes. I am in the south too so I understand when you want to avoid heating up the kitchen too much.
bob says
Will try this but have to sub for the soy sauce. 1608mg of sodium is WAAAY too much for us with high BP. I usually sub with French’s Low Sodium Worchester Sauce with 10% sodium compared to soy sauce.
Not exactly the same, but close enough for me.
[anyone got a better sub for soy sauce?]
Mary says
Coconut Aminos – low sodium
Tj says
Braggs Liquid Aminos, if you find a different brand than Braggs even better.
Lise says
Excellent recipe! I served this to friends and was told it was the best tasting salmon they ever had! I have made it several times since! A definite keeper!
Thanks for sharing!
Maggie says
I am going to try this but I really think you should edit your cooking time like one other person said. Salmon usually takes about 12 to 15 minutes to cook and you have your oven set at 425 which is high. . I like mine medium rare, so I always use aI thermometer to keep track of the temperature. Maybe you could possibly mean 18 to 20 minutes total but the way you have your recipe you are showing to cook it for seven minutes , flip it over and then cook it for 18 to 20 minutes more! This would absolutely ruin any piece of salmon.
Michele Fournier Draskovic says
Loved this Salmon. Very moist and the flavors were perfect. The smell and taste of the orange was so refreshing. I forget how important zest is. I do believe the honey really helps to crisp/brown the top. I will definitely be making this again. As to a few comments regarding the cook time, it really does depend on the thickness of the cut.
LyubaB says
I am so glad you liked it! 🙂
Venus says
I really enjoyed the flavor but the instructions for how was way too long It took less than 7 minutes to cook at 425.
LyubaB says
It does depend on the thickness of the salmon. I am glad you liked it though.
Robin Dinsmore says
This was the most delicious salmon I have ever cooked, it will be a favorite it will be cooked often. And oh so easy to prepare.
LyubaB says
I am so glad you liked it, Robin!