Baked Salmon with Citrus Glaze

配料

Salmon Fillets: 4 (6-ounce) skin-on or skinless salmon fillets, about 1-1.5 inches thick – The star of the show, providing healthy omega-3 fatty acids.

Olive Oil: 1 tablespoon – For coating the salmon, helps with browning and prevents sticking.

Salt: ½ teaspoon, or to taste – Enhances all the other flavors.

Black Pepper: ¼ teaspoon, or to taste – Adds a gentle hint of spice.For the Citrus Glaze:

Fresh Orange Juice: ½ cup (from about 1-2 large oranges) – Provides sweetness and a vibrant citrus base; freshly squeezed is best!

Fresh Lemon Juice: 2 tablespoons (from about 1 lemon) – Adds a necessary tangy counterpoint to the sweetness.

Honey: 3 tablespoons (or maple syrup for a different profile) – For sweetness and to help the glaze caramelize beautifully.

Soy Sauce: 2 tablespoons (low sodium recommended) – Adds umami depth and a touch of saltiness.

Dijon Mustard: 1 tablespoon – Provides a tangy kick and helps emulsify the glaze.

Garlic: 2 cloves, minced – For an aromatic, savory foundation.

Fresh Ginger: 1 teaspoon, grated – Adds a warm, zesty spice that complements the citrus.

Orange Zest: 1 teaspoon (from one orange) – Intensifies the orange aroma and flavor without adding more liquid.

Cornstarch: 1 teaspoon (optional, mixed with 1 tablespoon cold water to make a slurry) – If you prefer a thicker glaze.

Fresh Parsley or Chives: Chopped, for garnish (optional) – Adds a touch of freshness and color upon serving.

步骤

Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it.

Prepare the Salmon

Pat the salmon fillets completely dry with paper towels. This is crucial for getting a nice exterior and helps the glaze adhere better. Place the salmon fillets on the prepared baking sheet, skin-side down if using skin-on fillets.

Season the Salmon

Drizzle the salmon fillets evenly with olive oil. Season generously with salt and black pepper.

Make the Citrus Glaze: In a small saucepan, combine the fresh orange juice, fresh lemon juice, honey, soy sauce, Dijon mustard, minced garlic, and grated ginger.

Whisk everything together until well combined.

Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5-7 minutes, stirring occasionally, until the glaze has slightly thickened and reduced. The aroma will be incredible!

If you prefer a thicker glaze, whisk in the cornstarch slurry during the last minute of simmering and cook until it reaches your desired consistency.

Remove from heat and stir in the orange zest.

Glaze the Salmon

Spoon or brush about half of the warm citrus glaze evenly over the top of each salmon fillet. Reserve the remaining glaze for serving or for a second glazing.

Bake the Salmon

Transfer the baking sheet to the preheated oven. Bake for 12-18 minutes. The exact baking time will depend on the thickness of your salmon fillets and your desired level of doneness.

For medium, aim for 130-135°F (54-57°C).

For well-done, aim for 140-145°F (60-63°C), but be cautious as salmon can dry out quickly beyond this point. The fish should flake easily with a fork when done.

Optional Second Glaze/Broil

If you like a more caramelized top, you can spoon some of the reserved glaze over the salmon during the last 2-3 minutes of baking. Alternatively, for an even crispier, more caramelized top, switch the oven to the broil setting (High) for the last 1-2 minutes. Keep a very close eye on it, as the glaze can burn quickly under the broiler. Ensure the salmon is at least 6 inches away from the broiling element.

Rest and Serve

Once cooked, carefully remove the salmon from the oven. Let it rest for 3-5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish. Drizzle with any remaining glaze and garnish with fresh chopped parsley or chives, if desired.