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Roasted Salmon with Orange-Ginger Glaze

Roasted Salmon with Orange-Ginger Glaze

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
LINDA W.

LINDA W.

This recipe couldn't be any easier with only four ingredients -- but it's filled with flavor! Serve with jasmine rice and grilled asparagus for a lovely summer meal.

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 39.2 g
  • 78%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
  3. Stir balsamic vinegar and ginger root into orange juice.
  4. Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
  5. Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DORYGF
52

DORYGF

2/20/2007

simply great, and as always i change the recipe a little bit and turn out terrific, i used equal parts of orange juice and balsamic vinegar so it was 1/2 cup of orange juice and 1/2 of balsamic also 2 teaspoons of fresh ginger and 3 tbs of brown sugar put everything to boil for a while i use it for salmon chicken, meat everything always keep it in my fridge

JACOBINA
36

JACOBINA

9/30/2003

this recipe was great. the salmon was tender and juicy and had a great flavor. i reserved some of the o.j. mixture and added a touch of soy sauce and toasted sesame seeds to serve on the side with the salmon.

ambolicious
35

ambolicious

1/12/2005

i thought this was awesome. and so easy! i had to use red wine vinegar instead of balsamic (which i toned down w/ a touch of maple syrup) and grated dried ginger instead of fresh. i also added one small clove of minced garlic to (forgive me) kick it up a notch. i served it on a bed of cashew/ginger fried rice and drizzled the rest of the orange sauce on top with some toasted sesame seeds. fantabulous!

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