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
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.
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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.