Description
Get dinner on the table in under 30 minutes with these crispy, skinless salmon fillets bathed in a glossy honey-orange glaze. Bright citrus, sweet caramel notes, and a hit of umami make this an effortless, show-stopping weeknight meal.
Ingredients
Units
Scale
- 1 Tbsp Olive oil (Silky sear and flavor carrier)
- 2 tsp Butter (Adds richness and helps crisp the salmon edges)
- 4 × 6-oz fillets Salmon skinless (Tender, flaky protein)
- 1/4 cup ≈118 ml Fresh orange juice (Bright acidity and natural sweetness)
- 3 Tbsp Honey (Caramelizes for a glossy sweet finish)
- 2 Tbsp Low-sodium soy sauce (Umami depth and color enhancement)
- 4 cloves Garlic crushed (Pungent warmth)
- Pinch Salt (Balances sweetness)
- Pinch Cracked black pepper (Mild heat)
- 1/2 Orange sliced Orange slices (Fresh garnish and extra citrus aroma)
Instructions
Season & Heat:
- Pat salmon fillets dry and season lightly with salt and pepper.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat until butter foams.
Sear Salmon:
- Add fillets to the pan in a single layer. Sear undisturbed 3–4 minutes until golden and crisp on the bottom.
- Flip and cook 2 minutes more. Transfer to a plate and set aside.
Build the Glaze:
- Reduce heat to medium. Add crushed garlic to the skillet and sauté 30 seconds until fragrant.
- Pour in orange juice, then whisk in honey and soy sauce. Bring to a gentle simmer.
Finish Salmon in Glaze:
- Return salmon to the skillet, spooning the bubbling glaze over each fillet.
- Cook 1–2 minutes more, spooning glaze continuously, until salmon is cooked through (145°F internal) and glaze thickens to coat the back of a spoon.
Serve & Garnish:
- Transfer glazed salmon to serving plates.
- Drizzle any extra pan sauce over the top.
- Garnish with thin orange slices and a crack of fresh black pepper.
Notes
- Make-Ahead: Whisk glaze ingredients and store in fridge up to 1 day; bring to room temp before using.
- Variation: Add a pinch of red pepper flakes to the glaze for a sweet-spicy kick.
- Sides: Pairs beautifully with steamed jasmine rice and sautéed greens.
- Leftovers: Store salmon and glaze separately in the fridge for up to 2 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American, Quick & Easy, Seafood
Nutrition
- Calories: 350
