Ginger-Orange Glazed Salmon

Salmon fillets are lacquered in a bright, aromatic glaze built from fresh orange juice, zest, honey, soy sauce, and a generous hit of fresh ginger that adds warmth and lift. The glaze reduces to a glossy, lightly caramelized coat in a hot oven while the fish stays firm and moist at the center.

Ingredients

• fresh orange juice (from about 2 large oranges) – ½ cup
• 2 large oranges, zested (juice used above; save any remaining fruit for garnish) – about 2 tsp
• fresh ginger, finely grated or microplaned – 1 tbsp
• honey – 3 tbsp
• soy sauce – 1 tbsp + 1 tsp
• garlic, finely minced (2 medium cloves) – 1 tsp
• cornstarch – 1 tsp
• cold water (to dissolve cornstarch) – 1 tsp
• unsalted butter – 1 tbsp

• skin-on salmon fillets, about 6 oz / 170g each, 1-inch thick – 4 fillets
• kosher salt – ¾ tsp
• black pepper, freshly ground – ¼ tsp
• neutral oil, such as canola or grapeseed – 1 tbsp

Instructions

1. Preheat the oven to 425°F / 220°C (convection: 400°F / 200°C). Line a rimmed baking sheet with foil and lightly grease it with a little of the neutral oil.
2. Make the glaze: In a small saucepan over medium heat, combine the orange juice, orange zest, grated ginger, honey, soy sauce, and garlic. Stir to combine and bring to a gentle simmer. In a small bowl, whisk the cornstarch into the cold water until fully dissolved, then pour into the saucepan. Stir constantly and simmer for 2–3 minutes until the glaze thickens slightly and coats a spoon. Remove from heat, add the butter, and swirl or stir until melted and glossy. Set aside.
3. Pat the salmon fillets completely dry with paper towels — this is key to getting the glaze to adhere and caramelize rather than steam. Season all over with kosher salt and black pepper, then brush or rub the remaining neutral oil over the flesh side.
4. Place the fillets skin-side down on the prepared baking sheet, spaced at least 1 inch apart. Spoon or brush a generous layer of glaze over the top and sides of each fillet, reserving roughly half the glaze for a second coat.
5. Bake for 5 minutes, then remove the pan and brush another layer of glaze over each fillet. Return to the oven and bake for another 6–8 minutes, until the glaze is set and lightly caramelized at the edges and the salmon is just opaque through the thickest part. For a 1-inch fillet, the center should read 125–130°F / 52–54°C on an instant-read thermometer for medium doneness. Don't overbake — the fish will continue to carry-over cook slightly after leaving the oven.
6. If you have leftover glaze, warm it briefly in the saucepan over low heat, adding a splash of orange juice to loosen if needed, and serve it alongside for drizzling. Garnish with any reserved orange segments and serve immediately.