This beautifully balanced salmon dish brings together the rich flavor of wild salmon with a bright, citrusy glaze made from fresh orange juice, maple syrup, and a touch of ginger. A quick sear caramelizes the surface of the fish before it’s finished gently in the oven, locking in moisture and flavor. The result is tender, glistening fillets with a glaze that’s both savory and subtly sweet—a perfect choice for a weeknight dinner that feels restaurant-worthy.
INGREDIENTS:
4 6-ounce wild salmon fillets
1 tablespoon oil (grapeseed or avocado oil preferred)
1/4 cup tamari or low-sodium soy sauce
1/3 cup freshly squeezed orange juice
1/4 cup maple syrup
3 tablespoons rice wine vinegar
1/2 teaspoon ginger root, minced
Salt and freshly ground black pepper, to taste
METHOD:
In a small bowl, whisk together the tamari, orange juice, maple syrup, rice wine vinegar, and minced ginger. Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
Preheat the oven to 400°F and line a baking dish with parchment paper or lightly oil it.
Remove the fillets from the marinade, reserving the liquid for later. Pat the salmon dry with paper towels and season both sides lightly with salt and pepper.
Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the salmon fillets, skin side up, and sear for 1–2 minutes per side, just until golden.
Transfer the seared fillets to the prepared baking dish and bake for 8–10 minutes, depending on thickness, until the salmon flakes easily with a fork but is still moist at the center.
While the salmon bakes, pour the reserved marinade into the skillet and bring to a simmer over medium heat. Cook for 2–3 minutes, stirring occasionally, until the sauce reduces to a glossy glaze that lightly coats the back of a spoon.
Transfer the baked salmon to plates and spoon the warm glaze over the top.
SERVING SUGGESTIONS:
- Serve with jasmine rice, coconut rice, or garlic mashed potatoes to soak up the glaze.
- Add a side of sautéed bok choy, roasted asparagus, or a citrusy fennel salad for balance.
- For a fresh garnish, sprinkle with orange zest, sliced scallions, or toasted sesame seeds.
YIELD: 4 servings
