Orange Teriyaki Salmon – Flaky baked salmon topped with a delicious zesty orange teriyaki sauce. Done in thirty minutes!!
I really really really love salmon. It is my favorite fish. Well, my favorite fish to eat. I wouldn’t have one for a pet. But when it comes to a night on the town with the husband, a good salmon fillet is my top choice.
I was raised in a seafood-loving family. Shrimp (cocktail style or cooked), crab legs (my birthday dinner choice every single year), lobster (ohhhhhhhhh my lobster friend how I adore you) and scallops. I can’t have enough scallops in my life. We tend to err on the side of fish snobs though… I don’t do tilapia. I just can’t bring myself to eat it. But if there’s Mahi Mahi or Halibut available, you better believe it’s gonna be on my plate.
Now keeping my fish snobiness in mind…. I have to say that this salmon is to-die-for delicious. We’re talking top notch fish here. Okay, I’m a little bit in love with the sauce, but what can I say… I have a sauce fetish. If you never thought you could make salmon, today is the day to change that whole perspective. Forget everything you ever believed about cooking fish, this is just as easy (if not easier!) than cooking up some chicken for dinner. Except better, cause it’s salmon. Orange Teriyaki Salmon.
I’m telling you, this is the kind of dish you’d order in a restaurant and go back for a million times. I made another batch of the sauce already because I suddenly need to put it on everything I eat, rice, chicken, even cereal. Alright not cereal. But just about everything else. This salmon dish is AMAZING! Stop your excuses right this instant and make this Orange Teriyaki Salmon pronto!
If you like this salmon recipe, you’ll love my Slow Cooker Enchilada Quinoa, Baked Chicken Chimichangas, Slow Cooker Kung Pao Chicken, Baked Sesame Chicken, Slow Cooker Hawaiian Haystacks, Big Kahuna Teriyaki Sandwiches, and Slow Cooker Hawaiian Chicken Taquitos.
Orange Teriyaki Salmon
- 4 salmon fillets
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon corn starch
- 2 tablespoons cold water
- ⅓ cup sugar
- ⅓ cup orange juice
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ½ teaspoon sesame oil
- 2 teaspoons minced garlic
- 1 ½ tablespoons honey
- Preheat oven to 400. Line a baking sheet with foil and grease with cooking spray.
- Place salmon fillets on prepared cooking sheet side by side, but not touching. Sprinkle with garlic powder and salt. Fold the sides of the foil over the salmon (does not need to be tight, just loosely covering fillets). Bake 12-15 mins or until flaky and cooked through.
- While salmon is cooking, prepare the sauce. In a small bowl combine cold water and corn starch and whisk until no lumps are present. Set aside. Add sugar, orange juice, soy sauce, rice vinegar, sesame oil, and garlic to another bowl and whisk to combine.
- Pour mixture into a small sauce pan and bring to a boil, whisking throughout. Reduce to simmer and add honey. Mix in corn starch mixture and reduce heat to low. Whisk 1-2 minutes and allow to thicken.
- When salmon is fully cooked, use a sharp knife to carefully remove skin from fillets. Serve hot and top generously with orange teriyaki sauce. Garnish with sesame seeds or fresh green onions if desired.