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    • Salmon with Orange Glaze

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Salmon with Orange Glaze is an easy and delicious dish that is sure to please. The sweet and tangy orange glaze provides a flavorful and unique twist on a classic salmon dish. This recipe is simple to make and requires minimal ingredients, making it perfect for a weeknight dinner. With its bright and vibrant flavours, this Salmon with Orange Glaze will surely become a family favourite.       
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    Ingredients

    • 4 (6-ounce) salmon fillets
    • Salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons honey
    • 2 tablespoons orange marmalade
    • 2 tablespoons freshly squeezed orange juice
    • 2 tablespoons freshly chopped parsley

    Method

    • Step-by-Step Method: Salmon with Orange Glaze
    • Remove salmon fillets from refrigerator and pat dry with paper towels
    • Season both sides of salmon fillets with salt and freshly ground pepper
    • Prepare orange glaze: In a small bowl, whisk together honey, orange marmalade, and freshly squeezed orange juice until smooth
    • Heat a large nonstick or stainless skillet over medium-high heat
    • Add extra-virgin olive oil to the heated skillet and swirl to coat the pan
    • When oil shimmers, place salmon fillets skin-side down in pan (if skinless, use presentation side down)
    • Sear salmon on first side for 3-4 minutes without moving to create a golden crust
    • Flip salmon fillets gently using a spatula
    • Cook the opposite side of the salmon for 2-3 minutes
    • Pour prepared orange glaze evenly over salmon fillets in the skillet
    • Reduce heat to medium-low and spoon the glaze over the top of the salmon as it reduces, for 1-2 minutes, until salmon is just cooked through and glaze turns syrupy
    • Turn off heat
    • Transfer salmon fillets to serving plates
    • Spoon extra glaze from the pan over each fillet
    • Garnish with freshly chopped parsley
    • Serving suggestion: Plate salmon with steamed green vegetables or a citrus-fennel salad for contrast
    • Plating tip: Arrange each fillet at a slight angle, drizzle glaze in a thin stream around the edge, and finish with a sprinkle of parsley for vibrant color