Introduction

This Orange Teriyaki Salmon is a delightful blend of sweet and savory flavors with a hint of citrus brightness. It’s easy to prepare and perfect for a quick weeknight dinner or a special occasion. The sauce caramelizes beautifully under the broiler, giving the salmon a deliciously charred finish.

The image shows two pieces of cooked salmon placed closely together on a shiny surface that looks like a baking tray. Each salmon piece is covered in a shiny orange glaze that looks sticky and caramelized with a slightly charred texture on some edges. The top of the salmon is sprinkled with small white sesame seeds and chopped green onions, adding a touch of color contrast with white and bright green against the rich orange glaze. The surface under the salmon is a white marbled texture that reflects the light softly, showing slight grease around the salmon pieces. The photo is bright and focused, showing the juicy texture of the fish very clearly, giving a warm and fresh feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 6 oz. Salmon Filets
For the Orange Teriyaki Sauce:
- 2 teaspoons Cornstarch
- 4 teaspoons Water
- ⅔ cup Orange Juice
- 1 teaspoon Orange Zest
- ⅓ cup Soy Sauce
- ¼ cup Brown Sugar
- 1 teaspoon minced Ginger
- 2 cloves minced Garlic
- ½ teaspoon Sesame Oil
Toppings (optional):
- Sesame Seeds
- Red Pepper Flakes
- Chopped Green Onions

Instructions

Step 1: In a small bowl, mix the cornstarch and water until smooth. Add this mixture along with the orange juice, orange zest, soy sauce, brown sugar, ginger, garlic, and sesame oil to a small saucepan.
Step 2: Bring the sauce to a low simmer over medium heat, stirring frequently. Cook for 3 to 5 minutes until the sauce thickens lightly. Remove from heat and transfer to a bowl to cool.
Step 3: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly oil it to prevent sticking.
Step 4: Place the salmon filets on the prepared baking sheet. Generously baste the salmon with about half of the cooled sauce, reserving the rest for later.
Step 5: Bake the salmon for 14 minutes, or until it is opaque and flakes easily with a fork.
Step 6: Remove the salmon from the oven and baste it again with the remaining sauce. Place the salmon under the broiler for about 1 minute or until the top is golden and lightly charred. Watch closely to avoid burning.
Step 7: Serve the salmon over steamed rice and sprinkle with sesame seeds, red pepper flakes, and chopped green onions if desired. Enjoy!

Tips & Variations

For a quick substitution, use 1 teaspoon garlic powder instead of fresh garlic and ½ teaspoon ground ginger instead of fresh ginger.
Serve with steamed vegetables or a fresh salad for a complete meal.
If you prefer, marinate the salmon in the sauce for 15-30 minutes before baking for extra flavor.

Storage

Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or oven to avoid drying out the fish. Reheat the reserved sauce separately or drizzle over when serving.

How to Serve

The image shows two pieces of grilled salmon placed closely together on a white marbled surface. Each salmon piece has a shiny, caramelized orange-brown glaze with slight charring marks, giving a textured look. Small green onion slices and white sesame seeds are sprinkled evenly on top, adding color contrast and detail. The salmon flesh beneath the glaze looks moist and soft with visible grill lines. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, just make sure to fully thaw and pat the salmon dry before cooking to ensure even baking and good sauce adherence.

Is there a vegetarian version of this sauce?

Absolutely! This orange teriyaki sauce works wonderfully with tofu or roasted vegetables as a flavorful glaze.