I make this zesty Orange Glazed Salmon in less than 30 minutes. It is packed with flavor and a quick and easy dinner recipe. Cooked in a skillet on the stovetop, it has a golden crisp texture with a wonderfully sweet and savory glaze. My honey glazed salmon with orange recipe is a great dish to serve up after a busy day. I’m sure you’ll fall in love with this addictive honey-orange glaze!

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Whether you are cooking this delicious seafood, honey glazed salmon recipe for the family, guests or just for you, it’s bound to satisfy!

What I like most is, I don’t have to marinate salmon and wait for sometime. With my honey orange sauce, I cook salmon on the stovetop in a skillet and ta-da, its ready in no time.

Easy Orange Glazed Salmon

When it comes to seafood dishes, salmon is one of my favorites. First it is super healthy with Omega-3 fatty acids, a great source of potassium, and a powerful antioxidant. Secondly, salmon recipes get ready in under 30 minutes. They’re a perfect choice for a meal when you are tired or busy.

I use high-quality 6-ounce salmon fillets for this recipe. I love cooking with skin-on fillets, because I like the crunchiness from the cooked skin. If you prefer salmon without the skin, pull it off before adding it back to the skillet. You can also use skinless salmon fillets.

This pan seared salmon is coated in a deliciously sweet and savory orange glaze. The best part is that you’ll already have most of these ingredients nestling in your kitchen already! I guarantee this will be a hit for the little ones and it’s packed with beneficial nutrients. I’m sure you and your family are going to love it!

Be sure to try my Salmon Burgers and Salmon Piccata too! If you like this honey glazed salmon, try my Honey Garlic Salmon as well.

Ingredients

Salmon: While fresh salmon is best, you can certainly use frozen salmon fillets. Let them thaw in the refrigerator before using. Skin-on or skinless, both fillets works for this skillet salmon recipe.
Cornstarch: I make a slurry using cornstarch and water. It makes a thick, smooth gravy. Arrowroot flour is another substitution if it is not available.
Orange juice: I highly recommend that you use fresh orange juice for that fresh, zesty, and citrusy flavors. Use store-bought if fresh is not available. Clementines are another good alternative.
Honey: Honey helps make a sweet sticky sauce when added with the cornflour slurry. It also helps in balancing tanginess and that glossy glaze.
Soy sauce: Adds a delicious UMAMI flavor.
Herbs: I use fresh rosemary to finish the recipe. It adds aroma and flavors along with orange-honey sauce. Instead of fresh rosemary, use thyme or oregano.

When is the salmon cooked through?

Salmon fillets are cooked through when they’re opaque pink in color and flake easily with a fork. Another way of knowing if salmon is cooked nicely, is to use a cooking thermometer. Insert it in the center of the thickest portion, internal temperature should read at 145°F.

Tips For Success

Be sure to pat your salmon dry before cooking. Extra moisture prevents the seasoning from to stick to the fillets.
If keeping the skin on, cook the salmon skin-side down first. It’s much easier to slide a spatula under the salmon’s skin than under its flesh.
If you like heat (spicier food), add 1 tsp of harissa.
For added flavor, grate 1″ ginger and cook it with the garlic.
If you want to use a different meat, I suggest using chicken. Use 4 boneless, skinless chicken breasts instead of salmon fillets. They may need longer to cook, so keep an eye on them. Chicken is cooked through when the internal temperature reaches 165°F.
This salmon recipe is not gluten-free. For gluten-free orange glazed salmon, use tamari instead of soy sauce.
If you don’t like thick sauce, omit the cornstarch and follow the remaining recipe. You will end up with a thinner consistency.

How to Store and Reheat

Refrigerator: You can store any leftovers in an airtight container in the refrigerator for up to 3 days. If no airtight container then I suggest wrapping leftovers in plastic wrap or foil. Doing so prevents the fillets from drying out. When ready, simply microwave them or heat up in a skillet.

Freeze: Honey glazed salmon doesn’t take much time and can be made anytime. But if you want to make it ahead, let the glazed salmon come to room temperature, transfer to a freezer-safe container and store for up to 3-4 months. Thaw overnight in the refrigerator before using.

Reheat: Reheating these orange-honey glazed salmon is easy. Either microwave them in 30 seconds interval or heat them in a skillet over medium low heat.

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Serving Suggestions

This orange glazed salmon with honey recipe is really versatile. Packed with protein and healthy fats, it goes great with vegetables, potato or grain sides. Some of my favorite dishes to pair it with are Air Fryer Roasted Vegetables, White Beans with Tomatoes and Garlic, Green Beans and Bacon, Roasted Broccoli, Roasted Brussels Sprouts, Roasted Asparagus or Air Fryer Potato Wedges.

I can guarantee that you’ll want to make this honey orange glazed salmon on repeat along with Cilantro Lime Rice or Quinoa salad.

However you decide to serve it, you’ll have one delicious salmon dinner! You can make the meal light with a side salad or add more heft with a potato side.

How to Make Honey Glazed Salmon With Orange

Season the salmon and make slurry: Place 4 6-ounce salmon fillets on the cutting board and pat them dry. Do not skip this. Season with salt and pepper.

In a small bowl, mix the 1 teaspoon of cornstarch and 1 teaspoon water together. Set aside.

Sear the salmon: Add 2 tablespoons of olive oil in a large skillet set over medium heat. Place the seasoned salmon skin-side down in the pan and cook for 2-3 minutes.

Flip and cook for another 1-2 minutes. Remove from the pan and set aside.

Prepare the orange glaze with honey and cook salmon: In the same pan, add 4 cloves of minced garlic and cook until fragrant, about 30 seconds.

Add ½ cup of fresh orange juice, 3 tablespoons of honey, 2 tablespoons of low-sodium soy sauce, and the cornstarch slurry.

Cook until thickened and fragrant, about 1-2 minutes. Stir in 2 teaspoons minced fresh rosemary and cook until fragrant, about 30-60 seconds.

Return the salmon to the pan and spoon over the orange sauce. If needed, continue cooking for 1-2 minutes to cook the salmon through.

Serve with orange slices and enjoy!

salmon filets in a cast iron skillet, cooking in a a glaze with orange slices