This Orange Salmon is an easy to make one pan meal that’s perfect for weeknight dinner. It requires just a handful of ingredients and takes less than 30 minutes to make start to finish. The salmon is seared and then coated in a delicious sweet and sticky orange sauce. This recipe is Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
WHY YOU WILL LOVE THIS ORANGE SALMON
- It’s quick and easy enough to make for weeknight dinner for the family, but fancy enough to serve to guests who you want to impress.
- The salmon is pan seared until it forms a nice crust and then is coated in the most delicious sweet and sticky orange sauce
- It requires less than 10 ingredients that you will likely already have in your pantry or fridge.
- It takes less than 30 minutes to make start to finish with minimal chopping!
WHAT YOU NEED TO MAKE THIS ORANGE SALMON
This delicious salmon dish only requires a handful of ingredients that you likely already have in your pantry and fridge.
- Salmon – look for salmon that is moist and springs back when pressed with your finger. It shouldn’t have a strong ocean smell, this often means it’s not fresh.
- Orange Juice – you can use a carton of orange juice or freshly squeezed
- Garlic – I recommend using fresh garlic, not jarred which doesn’t have the same bold flavour
- Ginger – chopped or grated ginger both work for this dish, just don’t use ginger powder, it’s not the same!
- Coconut Aminos – Feel free to swap the coconut aminos for soy sauce or tamari (gluten free soy sauce) depending on your diet/food allergies.
- Apple cider vinegar – The vinegar helps to cut through the sweetness of the sauce. I like using apple cider vinegar but rice vinegar would also work well in this sauce.
- Honey – feel free to swap it for maple syrup. This recipe requires a liquid sweetener, unfortunately a powder/granular sugar such as stevia or a firm sugar such as dates won’t create the delicious sticky sauce.
CAN I USE A DIFFERENT TYPE OF FISH?
You definitely can! A white fish such as halibut, mahi mahi or Chilean Sea Bass would all be a great alternatively to salmon. Depending on the type and thickness of the alternative fish you choose, you may need to reduce the cook time in the recipe to ensure the fish isn’t overcooked. If you aren’t a fan of fish, large shrimp or scallops would be delicious!
WHAT SHOULD I SERVE WITH THIS ORANGE SALMON ?
I like serving this salmon with cauliflower rice to absorb any excess sauce, because trust me, you won’t want any of that to go to waste. If you aren’t on a grain free/low carb diet then regular rice would work well too. Cauliflower mash (or potato mash) would also be a great base to serve this salmon over for a heartier meal. If you would like to add some green veggies, try a side of steam or roasted broccoli, grilled asparagus, or green beans.
CAN I MAKE THIS ORANGE SALMON IN ADVANCE?
If you would like to prepare this dish a few hours in advance, I recommend slightly undercooking the salmon and leaving the sauce and salmon in the fridge. Bring the pan out of the fridge 20 minutes before serving to give it time to warm up, before quickly reheating it on the stove on medium high heat.
WHAT ABOUT LEFTOVERS?
Leftover Orange Salmon can be stored in an airtight container in the fridge for up to 3 days. I recommend reheating it in a pan on the stove on high heat until just warmed through. Be sure not to overcook the salmon, it can quickly become dry and chalky. If the sauce is too thick after being stored in the fridge, add a splash of orange juice to thin it out.
Here are a few more salmon recipes that you might enjoy…
- Pistachio Crusted Salmon
- 12-Minute Herb & Mayo Salmon
- Garlic Honey Mustard Salmon
- Easy Spinach Stuffed Salmon
- Salmon Nicoise Traybake
- Coconut Ginger Salmon
- Sheet Pan Teriyaki Salmon
- Sesame Salmon
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 4 salmon fillets
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp olive oil (or avocado oil)
- 2 tbsp chopped ginger
- 3 cloves garlic minced
- 2/3 cup orange juice
- 2 tbsp coconut aminos
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1/2 an orange cut into slices and then halved
- 1 tbsp chopped scallions
- Generously season the salmon fillets with salt and pepper. Add the oil to a pan over medium high heat, and once hot, add in the salmon fillets skin side up and cook them for 4 minutes until a crust forms before flipping and cooking for an additional 2 minutes. Remove the salmon from the pan and set them aside on a plate.
- Add the garlic and ginger to the skillet and saute for 2 minutes before adding in the orange juice, coconut aminos, honey and apple cider vinegar. Add in the orange slices and leave the sauce to simmer for approximately 5 minutes until it has reduced and thickened enough to coat the back of a spoon.
- Return the salmon to the pan and spoon some of the sauce over each of the fillets. Leave the salmon to cook for a 2-3 minutes until cooked through. Arrange half an orange slice from the sauce over each of the salmon fillets and garnish with chopped scallions before serving.