Photo by: James Baigrie

Crispy Orange-glazed Salmon

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


  • 2/3 cup orange juice
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons lite soy sauce
  • 1 none small red Thai chile pepper, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 none (1-inch) piece fresh ginger, grated
  • 4 none (4- to 6-ounce) salmon fillets
  • 2 tablespoons olive oil, divided
  • none Salt, to taste
  • none Freshly ground pepper, to taste
  • 2 tablespoons honey
  • none Hot cooked rice
  • none Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*


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. 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.

*Edamame is available in the freezer section of most supermarkets.


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Crispy Orange-glazed Salmon Recipe