Orange Teriyaki Baked Salmon Recipe

Salmon is a beloved fish known for its rich, tender texture and health benefits. Packed with omega-3 fatty acids, high-quality protein, and essential vitamins and minerals, salmon is an excellent choice for a balanced meal. Combining salmon with a flavorful orange teriyaki glaze brings an extra layer of sweetness and tanginess that enhances the fish’s natural flavor.

In this Orange Teriyaki Baked Salmon recipe, the salmon is marinated in a homemade orange teriyaki sauce that infuses the fish with vibrant flavors, then baked to perfection. The combination of orange juice, soy sauce, garlic, ginger, and honey creates a deliciously sweet and savory glaze that pairs perfectly with the rich, oily texture of the salmon.

Introduction: Why Choose Orange Teriyaki Baked Salmon?

Salmon is not only delicious but also one of the most nutritious fish you can eat. Its high omega-3 fatty acid content helps improve heart health, reduce inflammation, and even boost brain function. Combining salmon with a citrusy orange teriyaki glaze elevates the flavor and makes it a fantastic option for a healthy, yet indulgent meal.

The sweetness of the orange juice and honey balances the saltiness of soy sauce, while the garlic and ginger add depth and warmth to the overall dish. By baking the salmon, you ensure that it stays moist and tender, with the glaze caramelizing slightly to create a mouthwatering finish. This recipe is a perfect example of how simple ingredients can come together to make an unforgettable dish.

Step-by-Step Instructions

Step 1: Preparing the Orange Teriyaki Sauce

1. Combine the Sauce Ingredients: In a small saucepan, whisk together the low-sodium soy sauce, fresh orange juice, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. These ingredients form the base of your orange teriyaki glaze.

2. Simmer the Sauce: Place the saucepan over medium heat and bring the sauce to a simmer. Allow it to simmer for about 3–4 minutes, stirring occasionally, until the sauce is well combined and slightly reduced.

3. Thicken the Sauce: In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. The cornstarch will help thicken the sauce, giving it a glossy finish.

4. Simmer Until Thickened: Continue to simmer the sauce for another 2–3 minutes, or until it reaches a thick, syrupy consistency. Once thickened, remove from heat and set aside. Let it cool slightly before using it as a marinade.

Step 2: Marinating the Salmon

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels to remove any excess moisture. This will help the marinade adhere better to the fish and prevent it from becoming too watery while baking.

2. Season the Salmon: Lightly season the salmon fillets with salt and pepper to taste. This step adds basic seasoning to enhance the fish’s natural flavor before the marinade is applied.

3. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour half of the orange teriyaki sauce over the fillets, making sure each piece is coated evenly. Reserve the remaining sauce for glazing later.

4. Marinate in the Refrigerator: Cover the dish with plastic wrap or seal the plastic bag and refrigerate the salmon for at least 30 minutes. You can marinate the fish for up to 2 hours to let the flavors fully penetrate the salmon.

Step 3: Baking the Salmon

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature will cook the salmon evenly, ensuring it remains tender and juicy.

2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the salmon from sticking. You can also use a baking dish for this step.

3. Place the Salmon on the Baking Sheet: Remove the salmon fillets from the marinade, allowing any excess marinade to drip off. Place the fillets on the prepared baking sheet, skin-side down (if using skin-on fillets).

4. Bake the Salmon: Bake the salmon fillets in the preheated oven for 12–15 minutes, or until the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C). The exact cooking time will depend on the thickness of the fillets.

5. Glaze the Salmon: About 5 minutes before the salmon is done baking, take the reserved teriyaki sauce and brush a generous layer over the top of each fillet. This will create a beautiful glossy finish and intensify the flavors.

Step 4: Garnishing and Serving

1. Garnish the Salmon: Once the salmon is fully cooked, remove it from the oven and place it on a serving platter. Garnish with a sprinkle of toasted sesame seeds and chopped green onions for added texture and color.

2. Serve: Serve the Orange Teriyaki Baked Salmon immediately with your choice of sides. You can pair it with steamed vegetables, rice, quinoa, or a light salad.

Serving Suggestions

This Orange Teriyaki Baked Salmon is a versatile dish that pairs well with many sides. Here are some ideas to complement the flavors of the salmon:

• Steamed Jasmine or Basmati Rice: The light, fluffy rice is the perfect base for the flavorful teriyaki sauce and balances the richness of the salmon.
• Quinoa: For a more nutrient-dense side, serve the salmon with quinoa, which provides additional protein and fiber.
• Roasted or Steamed Vegetables: Vegetables like broccoli, asparagus, or carrots work wonderfully with the salmon. Their natural sweetness pairs nicely with the orange teriyaki glaze.
• Crisp Salad: A refreshing cucumber and avocado salad with a light vinaigrette can provide a nice contrast to the richness of the salmon.
• Mashed Cauliflower: For a lower-carb option, mashed cauliflower can be a great alternative to mashed potatoes, offering a creamy texture that complements the salmon.

Yield: 4

Orange Teriyaki Baked Salmon Recipe

Print

Salmon is a beloved fish known for its rich, tender texture and health benefits. Packed with omega-3 fatty acids, high-quality protein, and essential vitamins and minerals, salmon is an excellent choice for a balanced meal. Combining salmon with a flavorful orange teriyaki glaze brings an extra layer of sweetness and tanginess that enhances the fish’s natural flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 10 minutes

Total Time 40 minutes

Ingredients

• 4 salmon fillets (skin-on or skinless)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp honey or maple syrup
• 2 tbsp fresh orange juice
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 tsp orange zest
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• Sesame seeds (for garnish)
• Sliced green onions (for garnish)
• Fresh cilantro (optional, for garnish)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the marinade: In a bowl, whisk together soy sauce, honey, orange juice, rice vinegar, sesame oil, garlic, ginger, orange zest, and red pepper flakes (if using).
3. Marinate the salmon: Place the salmon fillets in a shallow dish or ziplock bag and pour the marinade over the fish. Seal and refrigerate for 20-30 minutes. If you’re short on time, you can skip the marinating step, but marinating will enhance the flavor.
4. Bake the salmon: Place the marinated salmon fillets on the prepared baking sheet. Bake for 15-20 minutes, or until the salmon flakes easily with a fork (internal temperature should reach 145°F or 63°C). If you prefer a crispy top, you can broil the salmon for the last 2-3 minutes.
5. Garnish and serve: Remove the salmon from the oven and drizzle with any remaining marinade from the baking sheet. Garnish with sesame seeds, sliced green onions, and cilantro (optional). Serve with steamed rice or a side of vegetables for a complete meal.

Notes

For extra flavor, top with some freshly squeezed orange juice right before serving.

If you're looking for a low-sodium version, use tamari or coconut aminos in place of soy sauce.

This dish pairs perfectly with steamed vegetables, quinoa, or a fresh salad.