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Orange glazed salmon is a healthy lean protein recipe bursting with tangy-sweet flavor! A whole salmon slab marinades for up to an hour in my zesty orange sauce and bakes until it’s moist, tender, and melt-in-your-mouth delicious—it’s the perfect balance of sweet, savory, and tangy.
With just 15 minutes of hands-on time, this recipe is ideal for weeknight dinners, meal prep, or feeding a crowd. Check out my tips to maximize extra sauce and leftover salmon so you get the most out of your meal!
Table of Contents
Ingredient Highlights
My homemade orange sauce is the star of this citrus-glazed salmon—that and the right piece of fish. Coconut aminos, fresh aromatics, and tangy vinegar bring depth and balance to this flavorful orange juice and salmon recipe.
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For the Orange Sauce:
- Store-Bought Orange Juice (Pulp-Free): I make the salmon marinade with orange juice from the store because the concentrated orange flavor is more intense and punchy.
- Coconut Aminos: For umami and a greater depth of sweetness.
- Substitution: Or use soy sauce—but be sure to add a bit of sugar or honey to match the sweetness of the coconut aminos.
- Fresh Orange: The orange zest will be used in the sauce and a few slices as a garnish.
- Garlic Cloves and Fresh Ginger: Grated for maximum flavor and aroma.
- Apple Cider Vinegar: Balances the sweetness of the orange juice with a sharp, tangy flavor.
- Substitution: Distilled white vinegar.
- Tapioca Starch: Used to thicken the sauce to glaze the salmon.
- Substitution: Potato Starch.
For the salmon:
- A Whole Slab of Salmon: Boneless, skin-on, measuring about 1.5 inches (3.8 cm) at the thickest part.
- Substitution: For a smaller portion, use salmon fillets. The cooking time may be slightly shorter depending on their size.
- Olive Oil: Helps keep the salmon moist.
How to make whole baked orange salmon
This salmon with orange sauce is guaranteed to impress yet takes just 15 minutes of hands-on time. After a 30-60 minute marinade, this salmon is baked to perfection in 15-18 minutes.
- Make the Sauce: Whisk orange salmon marinade ingredients in a small bowl. Reserve ¼ cup for marinating, 2-3 tablespoons for basting, and the rest for glazing.
- Marinate the Salmon: Check for bones, pat the salmon dry, and place it skin-side down in a 7×10-inch baking dish. Pour in ¼ cup of sauce, flip it to skin-side up, cover, and refrigerate for 30–60 minutes; then discard the marinade.
- Season and Prep for Baking: Preheat the oven to 400°F (200°C). Place the salmon skin-side down on a lined baking sheet. Season with salt and olive oil. Surround the salmon with oranges, careful not to place them on top.
- Bake the Salmon (15-18 Minutes): After the first 10 minutes, brush the reserved 2-3 tablespoons of orange sauce over the salmon. Bake for another 5 to 8 minutes, or until you can easily flake the fish with a fork.
- Check for Doneness: For Atlantic Salmon, aim for 130°F (54.4°C) for medium doneness or 145°F (63°C) for a firmer texture. For wild-caught, 120°F-125°F (49°C-52°C) is ideal.
- Thicken the Sauce: Add the remaining orange sauce into a small saucepan and mix in a tapioca starch slurry. Heat over medium-low for about 1 minute, stirring constantly.
- Garnish and Serve: Drizzle the salmon with orange sauce and sprinkle with sesame seeds and chopped scallions. Serve right away.
Tip
What else can you use the orange sauce for?
Extra sauce? Use the same orange sauce on my Air Fryer Chicken, Panda Express Orange Chicken, or Maple Orange Roasted Spatchcock Chicken.
Make-ahead, storage, and repurpose leftovers
- Make-ahead: Prepare the sauce up to 2-3 days in advance. Marinate the salmon no more than 1 hour ahead of cooking.
- Storage: Leftover baked orange salmon can be stored in an airtight container in the refrigerator for up to 3 days.
- Repurpose leftovers: Mix leftover salmon into rice for a flavorful twist on my one pot salmon and rice. Use it as a topping on crispy rice sushi or make these Paleo salmon cakes.
What to serve with orange glazed salmon
Serve this saucy orange and salmon main with simple veggie sides, rice, and salad to let the flavors really shine. Here are some of my favorites!
- Vegetables: Serve with roasted bok choy for a simple yet delicious pairing. Or try my Korean zucchini side dish—it’s light, refreshing, and gently stir-fried.
- Rice: Air fryer fried rice or rice cooker rice are both great options.
- Salad: Keep things light with this Asian cucumber salad in a honey-garlic-chili vinaigrette, my Mandarin orange chicken salad, or this tasty Napa cabbage slaw with wonton chips.
ChihYu’s helpful notes
- Salmon Selection: Select a whole salmon slab with the skin on, about 1.5 inches at the thickest part. Or use salmon filets for smaller portions. Wild-caught is leaner and cooks faster, while Atlantic (farmed) is richer and moisture.
- How Long to Marinate: Marinate the salmon for no more than 30–60 minutes to keep it tender without turning mushy.
- Orange Glaze: After 10 minutes of baking, brush the reserved orange sauce to build a rich glaze.
- Internal Temperature: Remove wild-caught salmon at 120°F-125°F to account for carry-over cooking. Atlantic salmon stays moist longer, with 130°F being ideal for medium doneness. For fully cooked salmon, follow the FDA’s 145°F guideline, though it will be firmer in texture. Check the internal temp around 15 minutes to avoid overcooking.
More Asian salmon recipes
I hope you love this baked salmon with orange glaze as much as I do! Give these other flavorful Asian salmon recipes a go, too!
- Air fryer teriyaki salmon—tender salmon ready in just 8 minutes.
- Bang bang salmon bites—perfect as an appetizer, salad topping, or in a crispy salmon bowl.
- Thai salmon fried rice—quick, easy, and packed with Thai flavor.
- How to cook frozen salmon in air fryer—a ZERO-prep recipe!
Recipe Card
Orange glazed salmon recipe
Baked orange glazed salmon recipe features an Asian style orange sauce marinade for an easy, healthy, and delicious dinner option.
Ingredients
Orange sauce: (makes ¾ cup of sauce)
- ½ cup store-bought orange juice pulp-free
- 3 tbsp coconut aminos or 1 tbsp soy sauce + 3 tsp sugar or honey
- 1 tsp coarse sea salt
- 1 small orange zest & reserve a few slices for garnish
- 0.7 oz garlic cloves grated, 4 large
- 0.5 oz ginger grated
- 2.5 tbsp apple cider vinegar or 2 tbsp distilled white vinegar
- ¼-½ tsp tapioca starch or potato starch
For the salmon:
- 1.5 lb whole slab of salmon filet boneless, (1.5 inch at the thickest part)
- Sprinkle coarse sea salt about ½ tsp
- 1 tbsp olive oil
- Half one whole orange sliced
- Sprinkle White sesame seeds
- 1 bulb green onion dice to small rounds
Instructions
Make the Orange Sauce
- In a bowl, whisk together the orange juice, coconut aminos, sea salt, orange zest, garlic, ginger, and vinegar. Set aside ¼ cup for marinating and another 2-3 tablespoons for basting. The remaining sauce will be used for glazing later.
Prepare the Salmon
- Run your fingers along the salmon fillet to check for any bones, then pat it dry with paper towels. In a 7×10-inch (18×25 cm) baking dish, place the salmon skin-side down and pour in the ¼ cup of orange sauce. Tilt the dish to distribute the sauce evenly, then carefully flip the fish so it’s skin-side up. Cover and refrigerate for at least 30 minutes or up to 1 hour. Once marinated, discard the marinade.
Season and Arrange on the Sheet Pan
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and place the salmon skin-side down. Lightly sprinkle with salt and drizzle with olive oil, using your hands to distribute both evenly. Arrange the orange slices around the salmon, avoiding placing them directly on top.
Bake the Salmon
- Bake for 15-18 minutes total. After the first 10 minutes, remove the sheet pan from the oven and brush the reserved 2-3 tablespoons of orange sauce over the salmon. Return the pan to the oven and continue baking for another 5 to 8 minutes, until the thickest part of the fillet reaches 125°F-130°F (52°C-54.4°C) for medium doneness.
Check for Doneness
- For reference, Atlantic salmon has a higher fat content and stays moist longer, making 130°F (54.4°C) ideal for medium doneness.
- Wild-caught salmon is leaner and cooks faster, so it’s best removed from the oven at 120°F-125°F (49°C-52°C), as it will continue to cook from residual heat.
- The FDA recommends 145°F (63°C), but at that temperature, the salmon will be fully cooked through and firmer in texture. Check the internal temperature after about 15 minutes of total baking time to avoid overcooking.
Thicken the Sauce
- Pour the remaining orange sauce into a small saucepan and whisk in the tapioca starch. Heat over medium-low, stirring constantly, until the sauce thickens, about 1 minute.
Garnish and Serve
- Pour the thickened sauce over the salmon and sprinkle with sesame seeds and chopped scallions. Serve immediately.
Notes
- Marinating Time: I tested marinating the salmon for up to 24 hours. While the flavor was fantastic, the texture became softer—almost mushy—due to the citrus marinade breaking down the fish. If you’re not too picky, marinating a day ahead can be a great meal prep option, and the orange flavor really shines through.
- Orange Juice Choice: Use pulp-free, store-bought orange juice for the best flavor. Store-bought juice is often more concentrated than fresh-squeezed, making the citrus flavor more intense and punchy. It also keeps the sauce smooth, allowing the bright, tangy notes to shine without extra pulp or bitterness.
- Smaller Portions: This recipe works just as well with salmon fillets if you’re making a smaller portion.
- Storage: Leftover salmon can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving, Calories: 208kcal, Carbohydrates: 6g, Protein: 23g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 62mg, Sodium: 574mg, Potassium: 629mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 94IU, Vitamin C: 13mg, Calcium: 24mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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