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5 from 1 vote

Garlic Orange Glazed Salmon


  • 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


  • 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.