This Garlic Orange Glazed Salmon is easy, quick, and full of flavor! Fresh garlic, rosemary, and orange combine to create a delicious dinner that is Whole30, gluten free, and dairy free.
This Garlic Orange Glazed Salmon is such a great weeknight meal. It comes together so fast and means dinner can be on the table in under 20 minutes. I know that’s what I need right now. My life has been super busy and I just don’t have as much time as I used to to get dinner made. I know you’re probably in the same position and a quick meal is always nice.
I have to admit that cooking fish is an area I don’t feel super confident in, but I’m happy to say that this recipe is so easy that even a beginner can make it! I tested it a couple times to make sure I got times and measurements perfect- I am feeling a little better about fish now.
Salmon is so healthy- packed with healthy fats, omega-3’s, and protein. Not all salmon is created equal though- the salmon that I used is from Sizzlefish and it is wild caught Alaskan Salmon. The quality is amazing, with great color and texture and the flavor is the best we have had. Each serving is frozen individually making it perfect for whatever size meal you want to make. The fish is flash frozen so it is super fresh when you make it.
The freshness of the orange and rosemary pair perfectly with the garlic and make the most delicious glaze for the salmon. At first my husband thought that all the flavors would overpower the salmon, but he loved it. 6-8 minutes is the perfect amount of time to cook the salmon- it was flaky and moist and almost too easy! This is a meal I know I’ll make again because how quick and delicious it is!
One important tip is to make sure you have your garlic and rosemary chopped because the recipe moves quick and it’s best to have everything ready. I even zest and juice the orange before the salmon goes in the oven- it makes it so much easier.
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Garlic Orange Glazed Salmon
Ingredients
- 2 wild caught Sockeye Salmon filets 10 oz total
- 1 teaspoon salt
- 2 tablespoons ghee
- 1 tablespoon minced garlic about 2-3 cloves
- 1 tablespoon chopped fresh rosemary
- zest of 1 orange
- juice of 2 oranges about 1/3 cup
- 1 teaspoon tapioca starch
Instructions
- Preheat oven to 425° and line a sheet tray with parchment paper.
- Salt each filet with 1/2 teaspoon of salt and bake 6-8 minutes.
- While salmon is baking, combine ghee and garlic in a sauce pan over medium heat and cook for about 3 minutes.
- Add the rosemary, orange zest, and orange juice. Cook for another 3 minutes.
- Stir in the tapioca starch, making sure to mix well so no lumps remain. Stir until slightly thickened and then turn off the heat.
- Remove salmon from the oven, plate and top with garlic orange sauce.
This is not a sponsored post, but a huge thanks to Sizzlefish for providing this delicious salmon to make this recipe possible.
Amy says
My husband – who hates fish of any kind – asked me how soon I was making this again. The kids (ages 4 & 2) gobbled it up, too. I made it with some baked potatoes and bacon green beans and had dinner on the table in under an hour – on a weeknight, that’s a win all around! It was also great leftover for lunch the next day, but I think only because it was covered in lots of the extra sauce.
Jessica DeMay says
Thanks for trying it, Amy and I’m so glad it was enjoyed!
Lexi says
This is an absolutely fantastic recipe. There was extra sauce so I added the rest to some wild rice that I served with it and both were amazing. It’s also a really simple recipe overall which is nice. Will definitely make this again.
Jessica DeMay says
Thanks for trying it, Lexi! I’m so glad you like it!
Alexis says
This recipe is absolutely divine. The salmon turned out great and not over baked and the butter made it nice and juice and gave it that hint of flavor that wasn’t too strong. I had leftover butter sauce so I added it in to some wild rice that was cooking in chicken broth and omg was it fantastic, especially with the salmon. Would highly recommend
Jessica DeMay says
Thank you, Alexis! So glad you love it!