It is 6pm. You are tired. Dinner needs to happen fast.
This Orange Teriyaki Salmon is your new secret weapon. It feels light and fresh, just like a bright spring day. You will love how the citrus wakes up your taste buds.
Why This Recipe Is a Winner
This dish is perfect for busy spring weeknights. It takes less than 30 minutes from start to finish. You get a restaurant-quality meal without the high price tag.
The fresh orange juice adds a natural sweetness kids love. It is a great way to get more protein onto the table. Your family will ask for seconds every single time.
Simple Cooking Steps
Cooking fish can feel scary for beginners. I promise you can do this easily. You simply sear the salmon and whisk the sauce together. The cornstarch helps the glaze become thick and glossy in minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 4 (6-ounce) salmon fillets
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds
Step-by-Step Directions
- In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
- In a separate small bowl, mix cornstarch and water to create a slurry and set aside.
- Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Place salmon fillets skin-side up in the skillet and sear for 4-5 minutes until golden brown.
- Flip the fillets and cook for an additional 3 minutes.
- Pour the sauce mixture into the skillet around the salmon.
- Whisk the cornstarch slurry into the sauce and simmer for 2 minutes until the glaze thickens and coats the salmon.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Best Ways to Enjoy It
Serve this salmon warm over a fluffy bed of white rice. Add some steamed broccoli or snap peas for a crunch. The extra glaze is delicious drizzled over the vegetables.
For a lighter meal, serve it over a fresh spring salad. Set the table and enjoy a quiet, healthy moment with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to two days. Reheat gently in a skillet over low heat. This helps the salmon stay tender and moist instead of drying out.
Tips for Best Results
- Always pat your salmon dry before searing for a golden crust.
- Do not skip the orange zest for the best citrus flavor.
- Use low-sodium soy sauce if you are watching your salt intake.
- Fresh ginger tastes much better than the dried powder here.
- For a spring gathering, double the sauce to use as a dip.
- Watch the pan closely so the honey in the sauce doesn’t burn.
Easy Flavor Ideas
- Swap honey for maple syrup for a different kind of sweetness.
- Add a pinch of red pepper flakes for a little heat.
- Use tamari instead of soy sauce to make it gluten-free.
- Try this glaze on chicken thighs if you prefer meat over fish.
Common Questions
Can I use frozen salmon?
Yes, you can use frozen fillets. Just make sure to thaw them completely in the fridge first. Pat them very dry before they hit the hot pan.
How do I know the salmon is done?
The fish should flake easily with a fork. It will turn from translucent to an opaque pink color. Do not overcook it or it might become tough.
I hope this bright and citrusy dish brings a little joy to your dinner table. It is the perfect way to welcome the fresh flavors of spring. Happy cooking!
— Lidia
Orange Teriyaki Salmon
Ingredients
- 4 (6-ounce) salmon fillets
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic , minced
- 1 teaspoon cornstarc h
- 1 tablespoon wate r
- 1 tablespoon vegetable oil
- 2 green onions , sliced
- 1 teaspoon toasted sesame seeds
Instructions
- In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
- In a separate small bowl, mix cornstarch and water to create a slurry and set aside.
- Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Place salmon fillets skin-side up in the skillet and sear for 4-5 minutes until golden brown.
- Flip the fillets and cook for an additional 3 minutes.
- Pour the sauce mixture into the skillet around the salmon.
- Whisk the cornstarch slurry into the sauce and simmer for 2 minutes until the glaze thickens and coats the salmon.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds.
