Citrus Chili Glazed Salmon (Printable Version)
Sweet-spicy citrus glaze brightens tender baked salmon fillets for a light, flavorful weeknight meal.
# Ingredient List:
→ Fish
01 - 4 skinless salmon fillets (6 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
→ Citrus Chili Glaze
05 - 1/3 cup fresh orange juice
06 - 2 tablespoons fresh lime juice
07 - 2 tablespoons honey
08 - 1 tablespoon low-sodium soy sauce or tamari
09 - 1 teaspoon grated fresh ginger
10 - 1 clove garlic, minced
11 - 1 to 2 teaspoons chili paste (such as sambal oelek or sriracha, to taste)
12 - Zest of 1 orange
13 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ Garnish
14 - 2 tablespoons chopped fresh cilantro
15 - Lime wedges, for serving
# How to Make It:
01 - Set oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Pat salmon fillets dry, brush each with olive oil, season with salt and black pepper, then arrange fillets evenly on the lined baking sheet.
03 - In a small saucepan, blend orange juice, lime juice, honey, soy sauce or tamari, ginger, garlic, chili paste, and orange zest. Bring the mixture to a gentle simmer over medium heat.
04 - Stir in cornstarch slurry and continue cooking while stirring until the glaze thickens, approximately 1 to 2 minutes. Remove from heat.
05 - Brush each salmon fillet generously with the prepared citrus chili glaze, reserving some for serving.
06 - Bake for 10 to 12 minutes, or until the salmon is just cooked through and easily flakes with a fork.
07 - Spoon remaining glaze over each fillet. Garnish with cilantro and serve immediately with lime wedges.
# Expert Advice:
01 -
- The quick chili citrus glaze tastes like it took all day, but it comes together in minutes.
- This is the kind of meal you can serve to guests, but it&aposs just as easy for a Tuesday night solo feast.
02 -
- If you skip drying the salmon, you'll end up with steamed fish instead of caramelized edges.
- Letting the glaze cool a minute before brushing ensures it doesn't slide off into the pan.
03 -
- Always taste your glaze before brushing – it gives you one last chance to perfect the sweet-spicy balance.
- Zesting before juicing keeps your knuckles safe and your zest fluffy, not mushy.