We try to eat salmon once a week, so I am always trying to create new ways to prepare it. My citrus glaze takes 5 minutes to prepare, and it really gives the salmon a awesome tangy and spicy kick. On weekdays I love easy healthy meals...this recipe totally fits into this category. During the week I bake my salmon for the easy button, but you could grill your salmon if you prefer; the citrus glaze works equally on either cooking method. I love this citrus glazed salmon with asparagus drizzled with a little olive oil, garlic and sea salt and roasted in the oven while the salmon is baking. (The asparagus will take a little less time to bake than the salmon) A perfect meal... easy, healthy and delicious!
I buy freshly squeezed orange juice, organic low sodium soy sauce, and local Texas honey. You need two 6-8 ounce salmon filets. I have the fish monger remove the skin. Yes the skin would come off easily after you cook it, but removing it can cause you to break your filet in half...trust me on this!
I like to use parchment paper or foil so my clean up is super easy.
Once your salmon is cooking, begin your sauce. Measure 1/3 cup orange juice into a small saucepan. Then squeeze your lemon into a small bowl so you can make sure you have about 2 tablespoons. Add the lemon juice, the soy sauce, the honey and a squirt of Sriracha to the orange juice mixture and put on medium heat. Once it begins to simmer set timer for 5 minutes.
This is the glaze simmering. It looks so cool! The mixture should reduce by half.
Once you remove the glaze from the heat, pour into a small bowl to prevent further reduction.
CITRUS GLAZED SALMON RECIPE
Serves: 2 people
Prep Time: 10 minutes
Cooking Time: 12-15 minutes
INGREDIENTS
Two 6-8 ounce salmon filet (I have my fish monger remove skin)
1/3 cup orange juice
2 tablespoons lemon juice (1 lemon)
2 tablespoons soy sauce (I prefer low sodium)
1 tablespoon honey
Squirt of Sriracha hot chili sauce
PREPARATION
Preheat oven to 425° F.
Place foil or parchment paper (for easy clean up) on your cooking tray and place salmon. (No need to salt fish, since soy sauce has plenty of sodium.)
Once oven has preheated place salmon in oven and cook for 12-15 minutes depending on your preference for the doneness of the salmon. 12 minutes is a little pink inside and 15 is cooked through.
While salmon is baking prepare your glaze. Pull out a small sauce pan and measure in your orange juice.
Squeeze your lemon in a separate bowl so you can make sure you have about 2 tablespoons of juice.
Add lemon juice to pan, along with soy sauce, honey and Sriracha.
Place sauce pan on burner and turn stove to medium heat. Once it begins to simmer, start your timer for 5 minutes. The liquid should reduce to half the amount in that time.
Once 5 minutes is up, place the glaze is a small bowl to prevent any further reduction.
Once salmon has baked, remove the fish and place on your serving dish or plate. Spoon glaze over fish and sprinkle with the black sesame seeds.
Note: This citrus glaze works equally well with grilled salmon. (You might as well grill your asparagus too.)