Orange Teriyaki Salmon

This mouthwatering orange teriyaki salmon combines the bright zesty flavor of fresh orange with savory soy sauce and aromatic ginger for a dish that's both impressive and surprisingly simple. The glossy glaze caramelizes beautifully under the broiler, creating a restaurant-worthy meal in your own kitchen.

I first made this recipe for a date night at home when I wanted something special without spending hours in the kitchen. It's now become our go-to whenever we want to feel like we're dining out without leaving home.

Ingredients

• Salmon filets fresh or previously frozen works fine just ensure they're of equal thickness for even cooking
• Orange juice fresh squeezed provides the best flavor but bottled works in a pinch
• Orange zest adds intense citrus aroma that makes the dish pop
• Soy sauce provides the umami foundation look for low sodium if watching salt intake
• Brown sugar creates caramelization and balances the savory elements
• Fresh ginger brings warming spice that pairs perfectly with citrus
• Garlic adds depth and complexity to the sauce
• Sesame oil just a touch provides nutty background notes
• Cornstarch essential for creating that thick glossy restaurant quality glaze
• Green onions add freshness and color as a finishing touch

Step-by-Step Instructions

Create the Thickener Base

Mix cornstarch and water in a small bowl until completely smooth with no lumps. This slurry will help your sauce achieve that perfect clingy consistency that adheres beautifully to the salmon.

Prepare the Glaze

Combine all sauce ingredients including your cornstarch mixture in a small saucepan over medium heat. Stir frequently as it comes to a simmer, watching for the moment when it transforms from cloudy to clear and begins to thicken. This usually takes 3-5 minutes. Remove from heat once it coats the back of a spoon and transfer to a bowl to cool slightly.

Prepare the Salmon

Preheat your oven to 400°F and line a baking sheet with foil, lightly oiled to prevent sticking. Place salmon fillets skin side down, ensuring they're not touching. Generously brush about half the prepared sauce over the tops and sides of each fillet, reserving the remaining glaze for later.

Bake to Perfection

Place the salmon in the preheated oven and bake for approximately 14 minutes. The exact time will depend on the thickness of your fillets. Look for the flesh to turn opaque and flake easily with a fork at the thickest part.

Create the Caramelized Finish

Once baked, remove the salmon and brush with another layer of the reserved glaze. Switch your oven to broil setting and return the salmon for about 1 minute, watching carefully as the top caramelizes to a beautiful golden brown with slightly charred edges.

Garnish and Serve

Transfer the finished salmon to plates over steamed rice if desired. Sprinkle with sesame seeds, chopped green onions, and a pinch of red pepper flakes for color and texture contrast.

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The orange zest is truly the secret ingredient that makes this dish special. My partner who typically finds salmon too fishy devours this version and has even started requesting it for special occasions. The bright citrus cuts through the richness perfectly.

Make Ahead Options

The teriyaki sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully. Simply reheat gently before using to ensure it's the right consistency for brushing onto the salmon. Having the sauce ready to go makes this an incredibly quick weeknight dinner option.

Perfect Pairings

This orange teriyaki salmon works wonderfully with simple steamed jasmine rice which soaks up the extra glaze. For a complete meal, consider serving with steamed broccoli, bok choy, or a simple cucumber salad dressed with rice vinegar. The freshness of these sides complements the rich glaze perfectly, creating a balanced plate with varying textures and flavors.

Sauce Versatility

While developed for salmon, this orange teriyaki glaze works beautifully with other proteins as well. Try it on chicken thighs, pork tenderloin, or even firm tofu for a vegetarian option. The sauce keeps well in the refrigerator for up to a week, so consider making a double batch to use throughout your meal planning. It also makes an excellent glaze for roasted vegetables.

Recipe Q&A

→ How do I know when the salmon is properly cooked?

The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). In this preparation, after 14 minutes of baking at 400°F, the salmon should be cooked through but still moist and tender.

→ Can I make the orange teriyaki sauce ahead of time?

Yes! The sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently before using to baste the salmon.

→ What can I serve with orange teriyaki salmon?

While steamed rice is recommended in the instructions, this dish pairs beautifully with quinoa, cauliflower rice, or steamed vegetables like broccoli or bok choy. For a complete meal, consider adding a simple cucumber salad on the side.

→ Can I use frozen salmon filets for this dish?

Yes, but ensure they're completely thawed before cooking. Pat them dry with paper towels to remove excess moisture, which will help the glaze adhere better and prevent the salmon from becoming soggy during baking.

→ How can I make this dish less sweet?

To reduce the sweetness, cut the brown sugar amount in half and add an extra tablespoon of soy sauce. You could also add a squeeze of fresh lime juice to balance the flavors with more acidity.

→ Can I grill this salmon instead of baking it?

Absolutely! Preheat your grill to medium-high heat. Place the salmon skin-side down on well-oiled grates and baste with sauce. Grill for approximately 4-6 minutes per side, depending on thickness, basting again when you flip. Finish with additional glaze before serving.