Honey Orange broiled salmon- the easiest way to up your salmon intake. It’s chock full of lean protein and omega 3 fatty acids. The natural buttery quality of wild-caught salmon is a match made in heaven with my simple honey orange glaze. It’s soy-free, refined sugar-free, gluten-free and grain free. Even better, this dish is a breeze to quickly bake for dinner with barely any clean-up.
The broiler is the perfect companion to this gorgeous coral-hued wild salmon- it cooks quickly, leaves a nice little crust and keeps the insides moist and supple. I believe this quite possibly could take a reigning spot as one of your favorite weeknight meals!
honey orange broiled salmon ingredients:
- wild-caught salmon: why is wild-caught so important? it’s a naturally leaner fish, sustainably raised and caught, a gorgeous vibrant orange hue and eats from the wild. Wild-caught salmon doesn’t contain synthetic food dyes or eat a diet of soy, fecal matter, chicken fat or gmo yeast like other farm-raised salmon.
- a pop of freshness: fresh orange juice, orange peel and rice wine vinegar add a pop of freshness.
- aromatics: asian-style produce like fresh ginger, garlic and scallions add dimension and add to the flavor profile.
- local honey: the viscosity of pure honey is what helps the honey orange salmon glaze thicken quickly while the floral notes accompany the rich salmon, well.
- asian condiments: convenient bottled coconut aminos and sriracha provide umami and a touch of spice.
serving inspiration:
This honey orange broiled salmon is extremely versatile and is a wonderful item to meal-prep as well. below are some ideas to switch it up during the week:
- my favorite weeknight dinner: serve with cauliflower-fried rice and fresh avocado.
- rice bowl: serve leftover chilled salmon with steamed rice, fresh avocado, sesame seeds, diced cucumber and drizzled sriracha and aioli.
- double protein: serve honey orange broiled salmon with my Korean-marinated eggs and toasted cashews.
- chilled salad: flake leftover chilled salmon and mix with avocado oil mayonnaise, a splash of coconut aminos, sliced scallions, fresh cilantro, fresh lime juice and zest. serve with grain-free crackers or stuffed in an avocado half.
- power bowl: serve honey orange broiled salmon atop cooked quinoa with roasted root vegetables, dried fruit, nuts and a creamy tahini dressing.
- sandwich: serve salmon on a toasted gluten-free hamburger bun with my fave honey dijon sauce, arugula, pickled red onions and sliced avocado.
Honey Orange Broiled Salmon
This Honey Orange Broiled Salmon is so simple to make and clean-up is a breeze. It will become your favorite weeknight salmon recipe!
Ingredients
- four 5-6 ounce wild salmon filets
- pink himalayan salt and fresh-ground black pepper
- olive oil to drizzle
- sliced scallions and toasted sesame seeds to garnish
Honey Orange Glaze:
- ½ cup coconut aminos
- 1 teaspoon sriracha
- 1 tablespoon rice wine vinegar
- one 1-inch knob ginger peeled and grated on microplane
- 1 clove garlic sliced thinly
- 1 tablespoon orange peel peeled with a peeler then julienned fine
- ¼ cup fresh orange juice
- 1 T honey
- ¼ teaspoon pink Himalayan salt
Instructions
- In a small saucepan, combine Honey Orange Glaze ingredients. Bring to a simmer, and reduce, stirring often until sauce is reduced by 1/3 and coats the back of a spoon, about 5-6 minutes. Set aside.
- On a parchment-lined sheet pan, add salmon filets and pat well with paper towels to dry.
- Season with salt, pepper and a drizzle of olive oil. Equally distribute Honey Orange Glaze atop each filet.
- Add pan to top rack of oven and broil on LOW for 5 minutes, then broil on HIGH for 2-3 minutes more, watching salmon closely not to burn. Salmon should just flake apart and glaze should be bubbling.
- Serve topped with sliced scallions and sesame seeds.
Simple and tasty.
Agree. Thank you so much!
This is one of my favorite recipes ever! Perfect combination of sweet and citrus-y. My whole family loves it, including my 12 month old – she eats an entire salmon filet on her own!
Hi Kristen, thank you so much for the great feedback and review. Now I’m craving it! Thanks to you and Davie.