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Orange Teriyaki Baked Salmon

Orange teriyaki baked salmon is brushed with a glossy homemade orange, honey, and soy glaze, then baked until tender and flaky. Serve it with the reserved glaze for an extra-bright finish.
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Prep Time 10 minutes
Cook Time 18 minutes
Resting 3 minutes
Total Time 31 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the orange teriyaki glaze
  • 0.5 cup orange juice
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp ginger freshly grated
  • 1 cloves garlic minced
  • 1 tsp cornstarch
  • 1 tbsp water cold
For the salmon
  • 1.5 lb salmon fillet skin-on
  • 1 tsp neutral oil
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 1-quart saucepan
  • 1 13x18-inch rimmed baking sheet

Method
 

Make the glaze
  1. In a 1-quart saucepan, whisk together the orange juice, soy sauce, honey, rice vinegar, ginger, and garlic.
  2. Bring the mixture to a gentle simmer over medium heat.
  3. Whisk the cornstarch and cold water together.
  4. Stir the slurry into the pan.
  5. Cook for 1 to 2 minutes until glossy and thickened.
  6. Remove the pan from the heat.
  7. Reserve half the glaze in a clean bowl for serving.
Bake the salmon
  1. Heat the oven to 400°F.
  2. Line a rimmed 13x18-inch baking sheet with parchment paper.
  3. Pat the salmon dry.
  4. Rub the salmon with the oil.
  5. Season the salmon with the salt and pepper.
  6. Place it skin-side down on the sheet.
  7. Brush the remaining glaze over the salmon.
  8. Bake for 12 to 16 minutes, until the thickest part reaches 145°F.
  9. Rest the salmon for 3 minutes.
  10. Serve with the reserved glaze.

Notes

For even cooking, check the temperature at the thickest part of the salmon. Refrigerate leftovers for up to 3 days; freezing is suitable for up to 2 months. For a gluten-free swap, use gluten-free tamari in place of the soy sauce.