Orange Ginger Baked Salmon

ginger orange salmon with aspargus and rice

Orange Ginger Baked Salmon

Make an orange glazed salmon with a side of asparagus

Course Dinner

Cuisine American

Keyword orange glazed salmon, orange salmon, salmon baked at 375F

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 366kcal

Author Madeline Tague

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.

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