Citrus-Glazed Salmon with Orange, Soy and Honey
Why this recipe works
- Balanced glaze: Orange juice cuts through the richness of the salmon while honey rounds out the saltiness of the soy sauce.
- Crisp skin, glossy sauce: Starting the salmon skin-side down helps create a crisp base before the glaze is reduced around the fish.
- Fast enough for weeknights: The rice and salmon cook in parallel, so the full meal comes together in under 30 minutes.
Get the most out of this recipe
Texture tips
- For crisper skin: Pat the salmon very dry before it goes into the pan, and avoid moving it too soon once it is skin-side down.
- Keep the centre tender: Remove the pan from the heat as soon as the salmon is just cooked through; the residual heat will continue to firm it slightly.
- For a glossier glaze: Let the glaze bubble until it looks lightly syrupy, then spoon it over the fish rather than reducing it until sticky.
Common mistakes
- Letting the glaze catch: Honey can darken quickly once reduced, so keep the glaze moving near the end and lower the heat if it starts to smell caramelised.
- Crowding the salmon: Use a pan large enough for the fillet to sit flat; overcrowding traps steam and makes it harder to crisp the skin.
- Serving vulnerable diners: For pregnant people, young children, older adults or anyone immunocompromised, cook the salmon until piping hot throughout.
Ingredient notes
- Use fresh aromatics: Fresh ginger and garlic give the glaze a cleaner, warmer flavour than dried versions, which can taste harsh in a quick sauce.
- Check the soy sauce: Soy sauces vary in saltiness, so taste the glaze before serving and adjust with a little extra citrus or honey if needed.
- Skin-on salmon helps: Skin-on salmon suits this method because the skin protects the flesh during searing and adds texture to the finished dish.
Make-ahead tips
- Prep the glaze ahead: The orange, soy, honey, ginger and garlic mixture can be stirred together in advance and kept chilled until cooking.
- Store rice and fish separately: Keeping the salmon and rice in separate airtight containers helps the rice reheat more evenly and protects the fish texture.
- Reheat gently: Warm the salmon over low heat with any remaining glaze, and reheat the rice separately with a splash of water until piping hot.
Equipment you'll need
Ingredients
Instructions
- Rinse the rice until the water runs mostly clear, then tip into a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 5 minutes.
- Meanwhile, mix the orange juice, soy sauce and honey in a small bowl. Peel and finely grate the ginger, then peel and finely grate the garlic; stir both into the glaze. Thinly slice the spring onions and set aside.
- Pat the salmon dry. Heat the sesame oil in a large frying pan over medium-high heat, then add the salmon skin-side down and cook for 4 minutes until the skin is crisp and the flesh is turning opaque at the edges. Turn and cook for 2 minutes more.
- Pour the glaze into the pan around the salmon and reduce over medium heat for 2 to 3 minutes, spooning it over the fish, until glossy and lightly syrupy. Remove from the heat once the salmon is just cooked through. Scatter over the spring onions and serve with the rice.
Recipe notes
Tips
- For the best sear, start with a hot pan and dry salmon so it browns rather than steams.
- Keep the glaze at a lively simmer and spoon constantly near the end so it turns glossy without catching.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the salmon is cooked until piping hot throughout.
Substitutions
- Replace Orange juice with Lemonade for a sweeter, sharper citrus note.
- Replace Soy sauce with Light soy sauce for a slightly lighter, saltier glaze.
- Replace Sesame oil with Olive oil for a more neutral flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate the salmon and rice in separate airtight containers. Reheat the rice with a splash of water in a covered saucepan until piping hot; gently reheat the salmon in a frying pan over low heat, spooning over any glaze.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Fish Sesame Soybeans
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