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Recipe image shows orange glazed salmon oven baked to buttery tender with orange glaze and orange slices..
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Orange glazed salmon recipe

Baked orange glazed salmon recipe features an Asian style orange sauce marinade for an easy, healthy, and delicious dinner option.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main
Cuisine: American, Asian American
Keyword: citrus glazed salmon, Orange glazed salmon
Servings: 6 servings
Author: ChihYu Smith

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
US - Metric

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 7x10-inch (18x25 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