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Orange Rosemary Glazed Salmon

Orange rosemary glazed salmon is brushed with a honey-orange glaze and baked until tender, then finished with a reserved spoonful of glaze. The citrus, fresh rosemary, and Dijon create a lightly syrupy coating for skin-on fillets.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting 3 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.5 cup orange juice fresh
  • 1 tsp orange zest finely grated
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary finely chopped
  • 1 cloves garlic minced
  • 0.25 tsp kosher salt
For the salmon
  • 1 tsp olive oil
  • 4 salmon fillets 6-ounce, skin-on
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

Make the glaze
  1. Whisk the orange juice, orange zest, honey, Dijon mustard, rosemary, garlic, and salt in a small saucepan.
  2. Bring the glaze to a simmer over medium heat.
  3. Cook for 5 to 8 minutes, stirring often, until reduced by about half and lightly syrupy.
  4. Remove the glaze from the heat and transfer 2 tablespoons to a small, clean bowl to brush on the cooked salmon.
Bake the salmon
  1. Heat the oven to 400°F and line a rimmed baking sheet with foil.
  2. Brush the foil with the olive oil.
  3. Arrange the salmon skin-side down on the baking sheet and sprinkle with the black pepper.
  4. Brush the fillets with the remaining glaze.
  5. Bake for 10 to 15 minutes, until the thickest part of each fillet reaches 145°F on an instant-read thermometer.
  6. Brush with the reserved glaze and rest for 3 minutes before serving.

Notes

For the best doneness, check the thickest part of each fillet with an instant-read thermometer. Refrigerate leftovers for up to 3 days; freezer storage is not recommended for best texture. For a gluten-free version, verify that the Dijon mustard is gluten-free.