Sesame Citrus Glazed Salmon
Tender, flakey salmon coated with a sweet and slightly spicy citrus glaze! The glaze is perfect for salmon! Citrus Glazed Salmon is a quick and easy gourmet meal that's ideal for weeknight dinners! It's made with orange juice and orange marmalade while being sweet, spicy, and a bit tangy.
Ingredients
- 4 5-ounce salmon filets
- 1 tablespoon olive oil
- Kosher salt + black pepper
- 6 cloves garlic minced
- ⅓ cup orange juice fresh
- 2 tablespoons orange marmalade
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1-2 tablespoons honey
- 2 teaspoons toasted sesame oil
- 1-2 teaspoon chili-garlic sauce Huy Fong or sriracha
- 2 teaspoons cornstarch
Instructions
- SEASON: Remove salmon from the refrigerator at least 30 minutes before pan frying. Season the fillets on both sides with salt and pepper.
- COOK: Drizzle the oil in a 12-inch skillet over medium-high heat. Cook the salmon skin side up until golden; about 3 minutes. Prepare the sauce below while the salmon cooks. Flip the salmon and continue to cook for another 2-3 minutes or until the salmon is cooked to your liking. Transfer to a plate; loosely tent with foil and keep warm.
- ORANGE SAUCE: While the salmon is cooking, add the orange juice, marmalade, rice vinegar, soy sauce, honey, sesame oil, chili garlic sauce, and cornstarch to a measuring cup and whisk to combine; set aside for now.
- FINISH: The pan should have about a teaspoon of oil left. Add a bit if it doesn’t. Saute the garlic for 30 seconds. Pour the prepared sauce in the skillet. Allow the sauce to gain a simmer and let it reduce. Add the salmon filets to the skillet (skin side up if you want to maintain that crispness) and let simmer 30 seconds before serving. We love this over rice with steamed or sauteed veggies on the side.
Notes
- Gluten Free: To make this recipe gluten-free, make sure to use GF tamari in place of the soy sauce and ensure the hot sauce is certified GF as well.
