Baked Salmon with Blood Orange (Print Page)
Succulent salmon fillets glazed with a vibrant blood orange reduction, creating a perfect balance of sweet and savory flavors.
# What You Need:
→ Salmon
01 - 4 (6 oz / 170 g each) skinless salmon fillets
02 - 1 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp freshly ground black pepper
→ Blood Orange Glaze
05 - ½ cup (120 ml) fresh blood orange juice (from about 2–3 blood oranges)
06 - 2 tsp blood orange zest
07 - 2 tbsp honey
08 - 1 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tsp Dijon mustard
10 - 1 clove garlic, finely minced
11 - ¼ tsp crushed red pepper flakes (optional)
→ Garnish
12 - 2 tbsp fresh parsley, finely chopped
13 - Fresh blood orange slices (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat salmon fillets dry. Brush both sides with olive oil and season with salt and pepper. Place fillets, skin side down, on the prepared baking sheet.
03 - In a small saucepan, combine blood orange juice, zest, honey, soy sauce, Dijon mustard, garlic, and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by half and slightly syrupy (about 7–10 minutes). Remove from heat.
04 - Spoon half of the glaze over the salmon fillets.
05 - Bake salmon for 12–15 minutes, or until just cooked through and flaky.
06 - Remove from oven. Brush fillets with remaining glaze.
07 - Garnish with chopped parsley and blood orange slices. Serve immediately.
# Expert Tips:
01 -
- The contrast between the rich salmon and bright, tangy-sweet blood orange creates this perfect balance that will make you look like a professional chef with barely any effort.
- It comes together in just over 30 minutes but tastes like something that took all afternoon, which is exactly what you need on those evenings when you want something special but lack motivation.
02 -
- The first time I made this, I reduced the glaze too much and it hardened like candy on the salmon - now I stop cooking when its still a bit runny because it will thicken more as it cools.
- Blood oranges vary dramatically in sweetness, so always taste your glaze before applying it to the salmon and adjust with a touch more honey or a squeeze of lemon if needed.
03 -
- If youre lucky enough to find different varieties of blood oranges (Moro, Tarocco, or Sanguinello), try using a mix for even more complex flavor notes in your glaze.
- Always let salmon sit at room temperature for 15-20 minutes before cooking - it helps the fish cook more evenly and prevents that unappetizing white protein from seeping out.