Hot n' Tangy Orange Salmon
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
- 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.
- In a large .frying pan, heat remaining grapeseed oil over medium heat. Add garlic and cook until lightly browned.
- 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.
- 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).
- Add soy sauce, garlic chili sauce, honey, and water to orange juice mixture.
- Add cornstarch-water slurry to sauce mixture, bring to a simmer, and stir until desired thickness is reached.
- Taste the sauce, if you desire more orange flavor, add orange zest to your liking.
- 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!)
- Enjoy with rice and veggies, and spoon remaining sauce over everything!