Orange Ginger Baked Salmon

Use this Orange Ginger Baked Salmon recipe to make delicious orange glazed salmon with asparagus on one pan. Pour a tangy orange marinade over a side of salmon and bake on a sheet pan with asparagus.

Sheet-pan

Easy cleanup

You’ll Learn: How to make sure your glaze clings to the salmon

Worth It: Hands-off cooking that fits your busiest days

Bonus: Orange glaze can perk up other sides too

Make healthy orange salmon with a side of asparagus on one pan

This spring I am planning lots of healthy one pan meals for dinner starting with the orange ginger salmon and asparagus. It is bright, flavorful and SO simple to make.

Take a side of of salmon and pour a simple orange ginger glaze over top. Then, bake the salmon with asparagus and orange slices. Serve with rice or cauliflower rice!

What kitchen tools will I need to make this orange glazed salmon?

• Measuring spoons
• Liquid measuring cup
• Mixing bowls
• Sauce pan
• Baking sheet and parchment paper

What ingredients will I need to make this Orange Ginger Baked Salmon?

You will be amazed at how easy it is to make this orange ginger glazed salmon with simple, healthy ingredients.

• Side of salmon
• Orange juice and slices of orange
• Sesame oil
• Avocado oil
• Rice vinegar
• Coconut aminos or soy sauce
• Garlic
• Ginger
• Asparagus

How to make orange glazed salmon and asparagus

Step 1: Prepare orange glaze

To begin, preheat oven to 375F and line a baking sheet with parchment paper. Combine orange juice, sesame oil, rice vinegar, coconut aminos or soy sauce, ginger and garlic in a small bowl.

Then, add to a sauce pan and simmer for 15 minutes.

Step 2: Place ingredients on baking sheet

Then, trim stalks of asparagus and toss in avocado oil. Season with salt and place on the baking sheet.

Place the side of salmon on the baking sheet.  Allow the orange glaze to cool slightly and then pour over the side of salmon and the asparagus.

Then, place orange slices on the side of salmon and place the baking sheet in the oven to bake.

Step 3: Bake orange glazed salmon

Bake at 375F for 20 minutes.

Finally, remove from the oven and garnish the salmon with toasted sesame seeds.  Serve slices of salmon with white rice and asparagus.

How to serve orange ginger baked salmon

I like to cut the side of salmon into slices. Then, I serve it over white rice with the asparagus. For a low carb meal, serve the salmon with cauliflower rice.

Storage and reheating

This baked orange salmon and asparagus is best if enjoyed immediately, but you can reheat for later. Store the salmon in the fridge for up to 3 days and reheat on the stovetop or in the microwave.

Check out these other healthy salmon recipes!

• Chili Lime Poached Salmon
• Teriyaki Salmon and Broccoli Slaw
• Simple Sheet Pan Salmon
• Instant Pot Salmon and Rice

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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Recipe

Orange Ginger Baked Salmon

5 from 6 votes

Make an orange glazed salmon with a side of asparagus

Recipe By: Madeline Tague

Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

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Servings: 4 servings

1x2x3x

Ingredients

• ▢ 2 naval oranges
• ▢ ¼ cup soy sauce
• ▢ 2 tbsp brown sugar
• ▢ 2 tbsp rice vinegar
• ▢ 3 tsp fresh minced ginger
• ▢ 3 cloves garlic – minced
• ▢ 2 tsp sesame oil
• ▢ 4 fillets of salmon ~ 1 ½ lbs
• ▢ 1 bunch of asparagus ~ 1 lb
• ▢ ½ tbsp olive oil
• ▢ ½ tsp salt

Instructions

• Preheat oven to 375F and line a baking sheet with parchment paper. Zest 1 naval orange and juice both oranges so you have about ½ cup of fresh orange juice and 1 tbsp orange zest.
• Whisk orange juice, orange zest, brown sugar, rice vinegar, soy sauce minced ginger, minced garlic and sesame oil in a small bowl until the sugar is dissolved.
• Place salmon filets on the baking sheet and brush with some of the sauce – reserve most of the sauce and pour into a small sauce pan and set aside.
• Break off or trim the woody end off of the asparagus, toss in olive oil and season with salt. Place asparagus stalks on the baking sheet surrounding the salmon fillets and place in the oven to bake at 375F for 15 minutes.
• As soon as the salmon and asparagus go into the oven, place the sauce pan on the stove over medium heat and bring the mixture to a simmer. Simmer while the salmon bakes, stirring occasionally and taking care not to burn the bottom. The sauce should reduce by at least half and thicken slightly.
• After 15 minutes, take the pan out of the oven and brush the thickened sauce over the salmon and asparagus. Place the sheet pan back in the oven and bake for 5 more minutes.
• Keep the sauce warm and baste any remaining sauce over the salmon once its finished baking. Serve immediately with rice.

Recipe Notes

Use fresh orange juice, not bottled. Fresh squeezed orange juice gives the glaze a much brighter and more vibrant flavor. Two navel oranges will give you about half a cup of juice.

Do not skip reducing the sauce. Simmering the sauce while the salmon bakes is what turns it from a thin marinade into a thick, sticky glaze. Give it the full cooking time and watch it carefully so it does not burn.

Pat the salmon dry before brushing with sauce. Patting the fillets dry helps the glaze stick to the surface and gives a better result in the oven.

Do not overcook the salmon. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125-130F for medium or 145F for fully cooked. Overcooked salmon turns dry and chalky. Start checking at the 15 minute mark.

Nutrition Information

Serving: 4g, Calories: 366kcal (18%), Carbohydrates: 20g (7%), Protein: 39g (78%), Fat: 15g (23%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 94mg (31%), Sodium: 1180mg (51%), Potassium: 1235mg (35%), Fiber: 4g (17%), Sugar: 14g (16%), Vitamin A: 1073IU (21%), Vitamin C: 42mg (51%), Calcium: 87mg (9%), Iron: 4mg (22%)

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.