Baked Salmon
Baked Salmon is my favorite when I want restaurant-quality dinner at home without spending an hour in the kitchen. The salmon bakes into perfectly flaky pieces while the sweet-tart glaze caramelizes around the edges, creating those golden, bubbly bits that make every bite taste special. I love making it for holiday dinners like Christmas and New Year's Eve, date nights, dinner parties, and even weeknight meals because it's impressive but comes together quickly. The salmon stays fresh in the fridge for up to 3 days or freezes well for about 2 months, making it great for meal prep too.
Equipment
Ingredients
- 1 pound salmon two fillets or one large piece
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 tablespoons honey
- ½ cup freshly squeezed orange juice
- 4 garlic cloves minced
- 2 tablespoons fresh thyme
- 1 orange sliced
- Thyme sprigs optional
Instructions
- Preheat the oven to 400°F (200°C)
- Pat the salmon dry, brush with olive oil, and season with salt and pepper.1 pound salmon, 1 tablespoon olive oil, Salt and pepper
- In a small bowl, stir together the honey, orange juice, garlic, and thyme.3 tablespoons honey, ½ cup freshly squeezed orange juice, 4 garlic cloves, 2 tablespoons fresh thyme
- Place the salmon on a baking sheet and spoon the sauce over the top. Add an orange slice and thyme sprig on each piece.1 orange, Thyme sprigs
- Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
- Spoon any extra sauce from the pan over the salmon before serving.
Video
Notes
- Choose your salmon and adjust baking time: Wild sockeye salmon, coho salmon, king salmon, pink salmon, or chum salmon all work well for this recipe. Look for salmon filets about 1 inch thick, and if your salmon has skin on, place it skin-side down on the baking sheet so the skin protects the flesh while it bakes. Adjust the baking time by 2 to 3 minutes if your filets are thicker.
- Don't skip drying the salmon: Patting the salmon dry before brushing with oil helps the seasoning stick and creates better browning in the oven.
- Use fresh orange juice: Freshly squeezed orange juice has a brighter flavor than bottled, and you'll taste the difference in the glaze.
- Substitute herbs and sweeteners: You can swap fresh thyme for other herbs like parsley or dill, use brown sugar instead of honey for a deeper molasses flavor, or use 1 teaspoon garlic powder in a pinch if you don't have fresh garlic cloves.
- Save the roasted orange slices: They caramelize and sweeten on top of the salmon. Chop them up and stir into rice or quinoa for extra flavor.
- Flash freeze for storage: If freezing, place the cooled salmon pieces on a baking sheet and freeze for 1 hour before transferring to containers so they don't stick together.
Nutrition
Calories: 554kcalCarbohydrates: 44gProtein: 47gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 125mgSodium: 103mgPotassium: 1437mgFiber: 3gSugar: 37gVitamin A: 695IUVitamin C: 79mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!