Roasted Salmon with Soy-Orange Glaze Recipe

Food blogger Frankie Gow presents 35 minutes of “salty, sweet, umami and crisp” salmon recipes from his debut cookbook. First Generation: A Recipe From My Taiwanese-American Home.

“I love the sauce in this recipe,” says Gau. “The already flavorful soy sauce is packed with the sparkle of orange, herb thyme and grated ginger.”

The sauces and techniques used in this recipe can be used in other dishes as well.

“This is a versatile recipe that you can adapt based on what you have in your fridge,” he says. Try another protein.”

Frankie Gow’s Roasted Salmon with Soy Orange Glaze

1 (2 lb) skin-on Atlantic salmon fillet

2 tbsp.olive oil, split

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium navel orange, halved crosswise

2 tbsp.honey

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

2 teaspoons grated ginger

3 tablespoons unsalted butter

4 cloves of crushed garlic

6 sprigs of thyme, divided

1 medium red onion, thinly sliced ​​into rings

salt flakes, lemon wedges, chopped scallions, sesame seeds, for serving

1. Preheat oven to 400°. Brush both sides of the salmon with 1 tablespoon of olive oil and sprinkle with salt and pepper. Arrange on a parchment-lined baking sheet.

2. Slice the orange halves into thin rings. set aside. Squeeze juice from remaining orange into medium bowl. Add the honey, soy sauce, vinegar, ginger, and the remaining 1 tablespoon of olive oil and whisk to combine.

3. Melt the butter in a medium saucepan over medium heat. Add 4 sprigs of garlic and thyme. Cook, stirring constantly, until butter is infused, 1 minute. Add orange slices and onion to pan. Cook, stirring occasionally, until the onion is slightly softened and almost translucent, about 5 minutes. Stir in orange juice mixture. Cook 1 to 2 minutes until combined. Remove from heat; remove and discard thyme sprigs.

Four. Pour the sauce over the salmon on a baking sheet and arrange the orange slices and onions on top. Remove leaves from 2 remaining thyme sprigs and scatter over salmon.

Five. Roast the fish in the preheated oven until a thermometer inserted in the thickest part registers 125°, about 12 minutes.

6. Transfer salmon with onions and oranges to serving plate and spoon remaining sauce over top. Sprinkle with flaky salt and lemon juice. Top with green onions and sesame seeds.

Serve: 6

Activity time: 20 min

total time: 35 minutes

Quick tip! “Make the sauce and put it in the fridge to liven up the dish,” says Gau. “I sauté leftover veggies in glaze, cut up rotisserie chicken and glaze it, and serve it over white rice.”

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