Super simple and super delicious baked salmon recipe. Delightful combination of sweet and salty flavors in this easy Orange Salmon that is made with only 4 ingredients.
ORANGE SALMON
I got this absolutely gorgeous piece of salmon last week and I could not wait to make it. I decided to go as simply route as possible because, like I mentioned, I did not know the time I had to make it. (Turns out, I was allotted 40 minutes, which was enough to cook but barely enough to take pictures.)
This recipe is as simple as mixing the sauce ingredients in a bowl and then baking salmon with it. Easy-peasy and oh-so-tasty!
I did try something new with this recipe. The seafood lady at the store recommended that I tried baking salmon skin up for about 5-7 minutes first and then flipping it and baking it skin down the rest of the way. That’s exactly what I did.
What it does is help the oils and juices run into the salmon meat rather than off onto the baking sheet. It infuses salmon meat with more flavor. To make this experiment a little more conclusive, I will try making it again without the sauce but just some salt and pepper. That way, I will taste only the salmon and not the sauce.
There is no denial though, salmon was tender, and juicy, and very flavorful.
HOW TO MAKE THIS EASY BAKED SALMON
Before Baking:
Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in. Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
To Bake Salmon:
Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet. (USDA recommend salmon temperature to be 145° but that might be a little dry. I prefer to cook my salmon to 135° internal temperature.)
MORE EASY RECIPE TO ENJOY:
Sun-Dried Tomato Lemon Salmon and Asparagus
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4 Ingredient Orange Salmon
Ingredients
- 1 lb salmon skin on
- 1 orange ZEST and JUICE
- 1 orange JUICE
- 3 Tbsp soy sauce
- 2 Tbsp honey
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
- Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
- Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
- Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
- Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet.
- Enjoy salmon over rice or quinoa.
Video
Notes
Nutrition
Amanda F. says
This was delicious! Was looking for something new to do with salmon and this was perfect! My husband commented twice how good it was and he only eats fish to appease me.
Paula says
Thank you! We loved your recipe! Made it exactly as written & won’t change a thing when we make it again. My guy said we are adding it to our weekly rotation . It was so delicious!!!
LyubaB says
Nice! I am so glad you liked it!
Lesa says
Delish. I grilled it for 4 mins on each side on a grill pad No picture because we finished it. i would make this agàin!
LyubaB says
I am so glad you liked it, Lesa!
Shawna says
My husband who don’t like salmon very much really likes this one. It is pretty easy and a definite do again.
LyubaB says
I am so glad to hear that! Thanks for stopping by to let me know, Shawna!
Mary Ann Obremski says
My favorite salmon recipe. I will make this again.
Janet Renaud says
Made this for dinner tonight. My husband remarked hoe juicy it was. I have @ numbe4 of salmon r3cipes that we lik3 & now this is one of them. Side dishes were stir fried rice & fresh asparagus. Will definitely make agsin
LyubaB says
So glad you liked them, Janet!
Janet says
Can you make this with a no skin salmon filet. I can’t eat fish with skin on it. Ewww!
Steve says
The skin adds lots of flavor. You can just peel it off after baking. The salmon won’t be as tasty or as moist without it. If you insist on skinless salmon, I’d personally advise you to look for a different recipe.
LyubaB says
Hi Janet,
You can make this without skin! I have a friend who doesn’t like skin and she enjoys this recipe!
Janet says
Made this exactly as written. We loved it. Had fried rice & roasted Brussel sprouts with it. We are regular salmon lovers so I’m always looking for different recipes. Will definitely make again. You need the skin on to keep it moist.
LyubaB says
I am so glad you liked it, Janet!
Nancy says
Absolutely delicious! Instead of the honey, I substituted the “end of the jar” all fruit, orange jam. I also grated some fresh ginger into the sauce, and topped it with a twisted slice of orange.
Would definitely serve this dish again!
LyubaB says
Yum, that sounds lovley! I am so glad you liked it, Nancy!
Lorie Bell says
I fixed your salmon recipe last night and it was excellent! I had a piece that was small and skin less so didn’t use your exact measurements but same ingredients, oh added some fresh ginger. It was easy, ingredients you already have. Thank you for doing all the work for us, plus your pictures make someone want to fix and eat it.
LyubaB says
Thanks, Lorie! I am glad you liked the recipe!
Teresa M says
My partner loved it and he’s not too fond of “Asian” flavors but I won him over on this one!!
LyubaB says
Yay! I love hearing that! 🙂
Mary Arnold says
This looks wonderful! I have a lemon tree so I’m wondering if I could use lemons instead of the oranges?
LyubaB says
I am sorry that is a completely different flavor and it will not work.
Keith Nye says
My family and I enjoy salmon twice a week.
I made the salmonrecipe by your directions with these changes:
• Our salmon was 2.38 lbs, not 1 lb.
• Baked for 30 minutes due to the change in size.
• Wrapped the salmon in parchment and aluminum foil to seal in the orange juice.
• All in all, the salmon was bland. It needed something, maybe an herb. The citrus zest is good in the recipe. Let me know which herb I could use. Thanks
Mary says
This looks amazing! Can’t wait to try this out on our fresh caught fish.
LyubaB says
I bet it will taste amazing with fresh-caught fish! Let me know what you think! 🙂
Suzanne says
Let me start off by saying this recipe is so Easy & Delicious!
I’ve made it twice: once to your exact directions and second time I added 1 Tbsp ginger & garlic paste to sauce (I preferred it without the ginger/garlic paste) maybe a little overpowering for the delicate Salmon. I agree and thank you for suggesting only baking the Salmon to an internal temperature of 135F… less is best in this case as it continues to cook while resting. My family & friends love it and so do I. 👍🏼
LyubaB says
I am so glad you liked it, Suzanne! Thanks for stopping by!
Judy Coble says
I need to sub soy sauce due to sodium. Will woscestershire sauce work?
LyubaB says
No, it will overpower the other flavors. But you can use a low soduim soy sauce or tamari instead.
Stephanie says
DE-LICIOUS! I made this yesterday- followed your recipe to the “T” and my husband was speechless (as was I!). This is replacing the other recipe I had for orange salmon. It’s so flavorful, and the flavors are perfectly balanced. I also love the step of starting out skin-side up, then flipping the salmon! I loved reading your post! I, too, want to see the difference with only salt and pepper- excited for this. Thank you so much for your recipe and tips. I look forward making more of your beautiful dishes! (PS. This recipe is included in Yvonne @ StoneGables’ Weekly Menu that was posted yesterday morning, which is where I found it- I’m so glad because I am having fun exploring your site!) Thanks again!
LyubaB says
Thanks, Stephanie! I am so glad you liked the recipe! 🙂
Ella says
Love trying out new salmon recipes.
LyubaB says
I hope you love the recipe, Ella!
Suzanne says
Always looking for new salmon recipes.
LyubaB says
Me too! 🙂