Description

This recipe provides a simple yet flavorful orange-ginger marinade for salmon, transforming ordinary fish into a tender, juicy, and crispy-edged family favorite. It’s a quick, healthy, and satisfying meal perfect for busy weeknights.

Ingredients

Scale

2 salmon fillets (approx. 180-200g each / 6–7 oz each), skin on or off
60 ml (0.25 cup) alcohol-free tamari or soy sauce
30 ml (2 tablespoons) honey
60 ml (0.25 cup) fresh orange juice
1 teaspoon fresh orange zest, plus 0.5 teaspoon reserved for garnish
15g (1 tablespoon) fresh ginger, peeled and grated
10g (2 cloves) garlic, minced
15 ml (1 tablespoon) toasted sesame oil
15 ml (1 tablespoon) rice vinegar
0.5 teaspoon red pepper flakes (or to taste)
10g (1 tablespoon) cornstarch
15 ml (1 tablespoon) water (for slurry)
1 tablespoon fresh chives, finely chopped

Instructions

Prepare the Salmon: Pat the salmon fillets thoroughly dry with paper towels to ensure a crispier exterior.
Whisk the Marinade: In a medium bowl, whisk together the alcohol-free tamari, honey, orange juice, 1 teaspoon of orange zest, grated ginger, minced garlic, sesame oil, rice vinegar, and red pepper flakes until well blended and fragrant.
Marinate the Salmon: Place the dried salmon fillets in a shallow dish. Pour half of the prepared marinade over the salmon, coating both sides. Cover and marinate at room temperature for 15-30 minutes. Reserve the remaining half of the marinade for later use.
Preheat Oven and Pan: Preheat your oven to 200 degrees C (400 degrees F). Line a standard baking sheet with parchment paper for easy cleanup.
Bake the Salmon: Transfer the marinated salmon fillets, skin-side down if applicable, to the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through, flakes easily with a fork, and the color turns opaque.
Thicken the Glaze: While the salmon bakes, pour the reserved marinade into a small saucepan. In a separate small bowl, whisk 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth slurry. Add this cornstarch slurry to the saucepan.
Simmer to Glossy Perfection: Bring the glaze mixture to a simmer over medium heat, whisking constantly for 2-3 minutes until it thickens to a glossy, syrupy consistency.
Serve and Garnish: Carefully transfer the cooked salmon fillets to individual serving plates. Spoon a generous amount of the warm, glossy orange-ginger glaze over each fillet. Sprinkle the reserved 0.5 teaspoon of fresh orange zest and the finely chopped chives evenly over the glazed salmon.

Notes

To avoid mushy salmon, marinate for a maximum of 30 minutes. Do not overcook; aim for an internal temperature of 145 degrees F (63 degrees C) for perfectly moist salmon. For a spicy kick, increase red pepper flakes or add sriracha. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 fillet (approx 180-200g)
Calories: 350 calories
Sugar: 15 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 60 mg

Keywords: easy salmon, orange ginger, weeknight meal, healthy fish, quick dinner, flavorful, baked salmon, gluten-free, marinade