Spicy Orange-Glazed Salmon

Spice up a weeknight meal with this sweet-hot, citrusy salmon dish. Using frozen individually packaged salmon fillets is a great option for convenient dinners and saves you a last-minute stop at the fish market.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 14g
  • Saturated fat: 3.2g
  • Protein: 36.4g
  • Carbohydrate: 1.6g
  • Cholesterol: 87mg
  • Iron: 0.7mg
  • Sodium: 231mg
  • Calories from fat: 44%
  • Fiber: 0.2g
  • Calcium: 24mg


  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thawed orange juice concentrate, undiluted
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium jalapeño pepper, seeded and minced
  • 4 (6-ounce) salmon fillets (1 1/4 inches thick)
  • Cooking spray


  1. Combine first 8 ingredients in a small bowl; stir well with a whisk.
  2. Place fish in a shallow dish; pour orange juice mixture over fish, reserving 1 tablespoon orange juice mixture. Cover and marinate in refrigerator 15 minutes.
  3. Prepare grill.
  4. Remove fish from marinade; discard marinade. Place fish, skin sides down, on grill rack coated with cooking spray; grill 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from grill, and brush evenly with reserved 1 tablespoon orange juice mixture.
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