Crispy Orange-glazed Salmon

James Baigrie

The sweetness of orange juice tempers the heat of the chile pepper and red pepper flakes in this Thai-inspired dish, but it still has quite a kick.

Yield: Makes 4 servings
Recipe from MyRecipes

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Recipe Time

Cook Time:
Prep Time:
Stand: 30 Minutes


  • 2/3 cup orange juice
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons lite soy sauce
  • 1 small red Thai chile pepper, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 (1-inch) piece fresh ginger, grated
  • 4 (4- to 6-ounce) salmon fillets
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 2 tablespoons honey
  • Hot cooked rice
  • Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*


  1. 1. Stir together first 6 ingredients in a glass baking dish or shallow bowl. Add salmon, and drizzle with 1 tablespoon olive oil, turning to coat evenly. Marinate at least 30 minutes. Remove salmon, reserving marinade, and season with salt and pepper.
  2. 2. Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoon olive oil. Cook salmon 3 to 4 minutes per side or until fish begins to flake with fork; remove from pan. Pour reserved marinade into skillet, and add honey. Heat about 3 minutes or until syrupy. Serve salmon warm over a mound of rice, topped with sauce. Garnish, if desired.
  3. *Edamame is available in the freezer section of most supermarkets.
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