Description
Sink your teeth into these succulent salmon fillets glazed in a tangy orange‑soy sauce, then topped with scallions and sesame seeds for a restaurant‑worthy finish.
Ingredients
Scale
- Salmon: 4 fillets (about 6 oz each)
- Citrus‑Teriyaki Glaze:
- 2 tsp cornstarch
- 4 tsp water
- ⅔ cup freshly squeezed orange juice
- 1 tsp orange zest
- ⅓ cup low‑sodium soy sauce
- ¼ cup brown sugar
- 1 tsp minced fresh ginger (or ½ tsp ground ginger)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp toasted sesame oil
- Garnishes (all optional): sesame seeds, red pepper flakes, sliced green onions
Instructions
- Whisk the Slurry: In a small bowl, stir together the cornstarch and water until smooth.
- Simmer the Glaze: Combine the slurry with orange juice, zest, soy sauce, brown sugar, ginger, garlic, and sesame oil in a saucepan. Heat gently, stirring, until the mixture bubbles and thickens slightly—about 3–5 minutes. Transfer to a heatproof bowl to cool.
- Prep & Bake:
- Preheat your oven to 400°F.
- Line a baking sheet with foil and lightly brush with oil.
- Arrange the salmon skin‑side down, then brush each fillet with half of the cooled glaze.
- Bake for 14 minutes, or until the fish flakes easily with a fork.
- Char the Top: Remove the tray, brush on the remaining glaze, and switch to the broiler for 60 seconds—just long enough to get a golden, slightly charred finish.
- Serve: Plate the salmon over steamed rice, then sprinkle with sesame seeds, a pinch of red pepper flakes, and chopped green onions.
Notes
Storage & Substitutions
- Make‑Ahead & Leftovers: Store cooled salmon in an airtight container in the fridge for up to 2 days.
- No Fresh Ginger/Garlic? Use ½ tsp ground ginger and 1 tsp garlic powder as stand‑ins.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner