This Orange Glazed Salmon recipe is quick and easy to make and your diners will love it. Perfect for a healthy lunch, weeknight dinner or a dinner party!
To make this easy salmon dinner you need less than 30 minutes, isn’t it great?
What to serve with Orange Glazed Salmon?
My favorite choices are couscous and orzo for their quick preparation. Rice is also a great choice, but anything will do as long as you like it.
How to make orange glazed salmon
Start with the salmon fillets. Season each one generously with salt and pepper. Make sure not to only season the top but also the sides of the fillets.
Then, heat 1 tablespoon of oil in a skillet/frying pan. When it’s ready, place the seasoned salmon in – skin side down. Cook the salmon on both sides until ready. This will take about 4 minutes per side.
Once the salmon is cooked through, take it out and add garlic and butter in. Saute the garlic for about half a minute. It’s important to stir the garlic constantly when sautéing it to prevent burning.
When I make this orange glazed salmon recipe, I always use a garlic press instead of just mincing the cloves with a knife to get the most out of it (flavor-wise).
Now add stock, honey, orange zest, orange juice and lemon thyme. Cook until reduced slightly. About 5 minutes.
The last thing to do is taste it and add more seasoning, if needed. If you feel that the sauce is too runny, add cornstarch, simmer for about a minute and you are done!
What salmon to use?
Use salmon with skin on. This will help the flesh stay juicy. Always place the salmon fillets skin side down first and make sure the oil is hot enough.
I also prefer using fresh salmon rather than the frozen one. Frozen fish tend to release a lot of water which I don’t like. Note that this is just a personal preference. This article: Is fresh salmon always better than frozen, explains than not always the fresh one is better!
So I’d say that to make this orange glazed salmon, use the one that is available at your store or buy the one you usually buy and like.
What kind of salmon is the healthiest?
Wild salmon is better than farmed salmon as it contains less calories and less fat. If you can, try wild Alaskan salmon. Apparently, it’s the best one!
To make this orange glazed salmon I used lemon thyme. It is not the same as thyme. Lemon thyme has lemony taste and looks completely different than the common one.
It is perfect for this dish but if you don’t want to/can’t buy it, then use fresh rosemary instead. To add the lemony flavor, I suggest adding a splash of lemon juice.
Tips for making orange glazed salmon
- Cornstarch makes the sauce thicker. Always start with less and only add more if needed.
- Unsalted butter – I always use unsalted butter to control the sodium levels in our meals. You can use salted butter if preferred.
- Vegetable stock – this can be substituted with chicken stock/broth or bouillon cubes – just make sure to follow the instructions when diluting it in water.
- The sauce – if you prefer having more sauce, double the amounts of stock, orange juice and honey. You might also need to add more cornstarch to thicken it.
- Please note that the cooking time will vary depending on the size and thickness of the fillets you are using. Always make sure that the salmon is ready before you remove it from the pan.
Orange Glazed Salmon
- 4 Salmon Fillets , with skin (4-5 ounces/120-150g each), see note 1
- 1 tsp Salt
- Black Pepper to Taste
- 2 tbsp Olive Oil , see note 2
- 2 Garlic Cloves
- 1 tbsp Unsalted Butter
- ½ cup Vegetable Stock , see note 3
- 1 tbsp Honey
- Zest from 1 Orange
- 1 cup Freshly Squeezed Orange Juice , see note 4
- A few Sprigs of Lemon Thyme , see note 5
- 1 tbsp Cornstarch
- Season the salmon fillets generously with salt and pepper. Make sure to season the sides as well.
- In a large skillet/frying pan, heat 1 tablespoon of oil. When hot, place the salmon in, skin side down. Cook on medium-high heat for about 4 minutes before turning it around. At this stage you can add more oil if needed. Again, cook for a further 4 minutes or until ready. Remove the fillets and set them aside.
- Add butter to the pan and pressed garlic. Saute, stirring constantly for half a minute. Now add the stock, honey, orange zest, orange juice and lemon thyme and increase the heat to high. Cook until reduced slightly (about 5 mins). Taste it. Add more seasoning, if needed.
- To thicken the sauce, dilute 1 tbsp of cornstarch in 1 tbsp water. To this add little bit of the sauce before you stir all into the sauce. Stir until thickens. Place the salmon pieces back in and spoon some of the sauce over them. Simmer until the salmon is heated through.
- Enjoy with couscous, orzo, rice ….
- A healthy salmon portion weights about 4-5 ounces/120-150g. Try choose similar looking pieces for even cooking.
- Oil – If you don’t have olive oil on hand, use vegetable or sunflower instead.
- Vegetable stock can be substituted with chicken stock/broth.
- To get 1 cup of orange juice you will need about 4 medium oranges. You can also use orange juice, preferably natural.
- If you can’t buy lemon thyme, use fresh rosemary instead.
- The cooking time may vary, depending on the size (thickness) of salmon fillets. Make sure they are cooked through before you take them out.