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Orange-Glazed Baked Salmon Recipe: Sweet and Tangy

A little sweet, a little tangy, delightfully citrusy, just the right amount of ginger and mustard, and a whole lot of yum. This orange-glazed salmon recipe is a winner.

Orange glazed salmon recipe on a plate with salad

I’ve been thinking about brain and heart health lately. Maybe it’s my age (yikes!). Maybe it’s that talk I’m about to give on aging gracefully.

Also, lots of people ask me about good foods for the brain or good foods for the heart. Fortunately, I’ve got welcome news to share: they’re usually the same foods. And you’ve got some in this delicious orange-glazed baked salmon recipe.

Typically, what’s good for the heart is good for the brain and not just when it comes to food. It’s true for exercise, sleep, and common health markers like blood pressure and blood sugar. The link is largely your blood vessels. Let’s keep your blood vessels healthy, and you’ve got healthy oxygen and nutrient flow to all parts of your body.

What's good for the heart, is good for the brain. Try this flavorful orange-glazed salmon recipe.Click To Tweet

By the way, this isn’t my only salmon recipe with orange. I’ve also got Sweet, Spicy and Orange-y Easy Baked Salmon on the blog. Also delicious and nutritious and with a completely different flavor profile from this one.

Want to find out what I learned when visiting a Norwegian salmon farm? Check out my fascinating day.

Empty fish pens in Norway.

How this orange-glazed baked salmon recipe is sooooo good for you

orange-glazed baked salmon recipe with salad

The orange juice reduction spiked with ginger, mustard, rosemary and brown sugar bring a burst of flavor to every forkful of this heart-healthy, brain-healthy orange-glazed salmon.

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Orange-Glazed Baked Salmon Recipe: Sweet and Tangy


  • Author: Jill Weisenberger MS, RDN, CDE, FAND

Description

The orange juice reduction concentrates the flavor, giving each bite the perfect burst of orange.


Scale

Ingredients

  • 1/2 cup orange juice without pulp
  • 1 1/2 teaspoons freshly grated or jarred ginger
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoons packed brown sugar
  • 4 salmon fillets (1 pound salmon)
  • chopped cilantro and chives

Instructions

  1. Preheat the oven to 350°F.
  2. To prepare the orange juice reduction, place the orange juice and the ginger in a medium saucepan. Bring to a boil over medium high heat. Reduce the heat to medium and continue a soft boil uncovered for about 10 minutes or until the juice is reduced to about 1/8 cup. You will need to keep an eye on it and adjust heat as necessary to avoid overboiling. The reduced juice will have a very dark color. Remove the saucepan from the heat and stir in the Dijon mustard, rosemary and brown sugar.
  3. Place the salmon on a grill pan or a baking sheet lined with aluminum foil. Carefully spoon the orange juice glaze over the salmon, spreading with the back of the spoon for even coverage. Bake for about 20 – 25 minutes or until the fish flakes easily. Remove to a serving dish and sprinkle with chopped cilantro and chives.

  • Category: entree

Nutrition

  • Serving Size: 1 fillet
  • Calories: 260
  • Sodium: 98mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 0g
  • Protein: 23g
  • Cholesterol: 62mg

I have a bunch of salmon and fish recipes on the blog. For a different take on salmon, try this Easy Wasabi Salmon.

Easy healthy wasabi salmon with sauce

There’s a lot of flavor in this easy salmon recipe.

Cheers to heart-healthy, brain healthy eating!

Jill-Weisenberger_about-image-2
Jill Weisenberger

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.

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2 Comments

  1. Frank Konstantinides on April 4, 2019 at 1:45 pm

    Jill,

    take your recipe and add some low salt Soy Sauce to it. Instead of baking, pouch in a rot iron skillet. I serve over white rice with roasted asparagus cover in olive oil and sea salt.

    • Jill Weisenberger on April 4, 2019 at 1:49 pm

      That sounds delicious! Thanks for sharing this. I’ll give it a try.

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Like most of my patients and clients, I lead a busy life. You probably do too. Fortunately, you don’t need weeks, days or even hours to start living better and healthier. This blog offers timesaving strategies and bite-sized nutrition and health information. Come by often for tips and inspiration to healthy living – no matter how busy you are. I am a registered dietitian nutritionist offering credible, practical nutrition advice to keep busy people healthy. Yes indeed, we can be both busy and healthy.

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