Orange Glazed Salmon That's Sticky, Caramelized, and Ready in 25 Minutes
Sticky, caramelized orange glazed salmon with a bright honey-citrus glaze hits the table in just 25 minutes. One skillet, simple ingredients, and a glossy, restaurant-worthy finish that makes weeknights feel special.
Equipment
- 12-inch skillet
- Small saucepan
- Citrus Zester or Fine Grater
- Tongs and Thin Spatula
Ingredients
- 4 fillets salmon, skin on (about 6 ounces each)
For the Glaze
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 tablespoons honey
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon orange zest, plus more for garnish
For Cooking and Serving
- 1 tablespoon olive oil or avocado oil
- Optional: red pepper flakes, sesame seeds, and sliced green onions for serving
Instructions
- Zest and juice the orange. Zest first, then juice. Set both aside.
- In a small saucepan, whisk together orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and orange zest. Simmer over medium heat for 6 to 8 minutes until reduced by half and coats a spoon like thin syrup.
- Pat salmon fillets very dry with paper towels and season both sides with salt and pepper.
- Heat oil in a 12-inch skillet over medium-high until shimmering. Place salmon skin-side down and press gently for 5 seconds. Cook 4 to 5 minutes without moving, until the skin is golden and crisp.
- Flip carefully and cook 2 to 3 minutes on the flesh side until nearly done, with the center still slightly translucent.
- Reduce heat to medium-low. Brush a generous layer of glaze over each fillet, then spoon more on top as it bubbles. Cook 1 to 2 minutes, spooning glaze over the fish until sticky and caramelized. Salmon is done at 135°F or flakes easily with a fork.
- Rest 2 minutes off the heat. Sprinkle with fresh orange zest, sesame seeds, and sliced green onions. Spoon extra glaze from the pan over the top before serving.
Notes
Reduce the glaze until syrupy before adding it to the salmon, and glaze only at the end to avoid burning. Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze individual fillets for up to 2 months. Reheat gently in a skillet or a 350°F oven. For gluten-free, use tamari instead of soy sauce.