Hot n’ Tangy Orange Salmon

Hot n' Tangy Orange Salmon

  • Servings: 8
  • Difficulty: easy
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Perfect for a quick weeknight meal!


  • 3 Tablespoons grapeseed or other cooking oil
  • black pepper to taste
  • 10 cloves garlic, chopped
  • 1 cup orange juice
  • 6 Tablespoons soy sauce (gluten free if needed!)
  • 1/2 Tablespoon garlic chili sauce (It’s more of a paste – I like the Huy Fong Foods brand sold at most grocery stores in the Asian section! Sriracha will also work just fine for this recipe)
  • 2 Tablespoons honey
  • 1 cup water
  • 1 Tablespoon cornstarch mixed with 1/4 cup water
  • zest of 1/4 orange (optional, if you like it really orangey!)
  • 8 fillets salmon


  1. Preheat oven to 400 degrees F. Pat salmon fillets dry with paper towels (if they were previously frozen), lay them on a silpat or parchment lined baking sheet, and brush on a light layer of grapeseed oil. Season with a sprinkle of black pepper.
  2. In a large .frying pan, heat remaining grapeseed oil over medium heat. Add garlic and cook until lightly browned.
  3. Add orange juice to frying pan, turn heat to high, and boil until the volume of juice is only 1/3 to half of what it used to be.
  4. While orange juice is reducing, place salmon fillets in oven and bake for 5 minutes (if fillets are colder than room temperature they will take longer to bake).
  5. Add soy sauce, garlic chili sauce, honey, and water to orange juice mixture.
  6. Add cornstarch-water slurry to sauce mixture, bring to a simmer, and stir until desired thickness is reached.
  7. Taste the sauce, if you desire more orange flavor, add orange zest to your liking.
  8. Spoon half of the sauce over the baked salmon fillets, and then broil for 2 minutes or until salmon is cooked through (if you’re tight on time, you can skip this step, bake the salmon a little longer, and spoon the sauce over the fillets at the dinner table!)
  9. Enjoy with rice and veggies, and spoon remaining sauce over everything!


Per Serving: 335 calories; 18 g fat; 4 g saturated fat; 10 g carbohydrates; 0 g fiber; 7 g sugar; 32 g protein; 66 mg cholesterol; 752 mg sodium.

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