Call this Orange Ginger Salmon an umami bomb!
Citrusy. Fragrant. Savory. These are just a few words to describe the harmonized flavors of this dish. It’s simple to prepare yet elegant enough to serve at a fine dining restaurant. The combination of flavors is complex with varying levels of bright citrusy orange, aromatic ginger and garlic, and deeply rich sesame oil. The succulent salmon is well accompanied by naturally sweet sugar snap peas and carrots which are lightly coated in a fragrant mixture of sesame and soy sauce. Every flavor you could ever want can be found in this colorful plate.
What you will need to make Orange Ginger Salmon and veggies
- Salmon steaks
- Orange marmalade
- A couple of oranges (one for its zest; the second–half for garnish and the other for its juice)
- Ginger and garlic paste (Gourmet Garden Stir-in Pastes are recommended to Simplify Your Life
- Soy Sauce
- Sesame oil and seeds
- Garlic (dried minced or freshly grated)
- Chili Oil
- Sugar snap peas and carrots (or other veggies of your choice)
Two ways to prep sugar snap peas
Sugar snap peas are perfect in this dish because they are delightfully vibrant, crisp, and sweet. Each time I prepare them, I tend to alternate between two very different but equally effective methods. The first method includes snapping the top and bottom stems by hand and pulling them down the length of the pea pod. In the second method (the super lazy method), I just cut the top stems off with a sharp knife (and not removing the long stems). When cooked properly, the stems are not unpleasant to eat with the pod. However, if you want to completely avoid any long stems not easily breaking down while chewing (or if serving to small children), you can remove them.
However you choose to prep this dish, I promise that it will be amazing!
More easy and elegant fish recipes (click the links below)
- Tuna & Avocado Salad with Sesame Maple Dressing
- One Pan Roast: Salmon, Stuffed Portobello & Zucchini
- Roasted Salmon & Veggie Stove-top Frittata
- Stacked Tuna Poke Bowl
NOTE: All product reviews and recommendations are unpaid and unsponsored.
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray it liberally with cooking spray. Gather the ingredients for the Orange Ginger Salmon and vegetables. Pat the salmon dry with a paper towel, season both sides with salt and pepper, and place it on the baking sheet.
- In a small glass bowl, combine all of the ingredients listed under the Orange Ginger Glaze to make the glaze for the salmon (i.e., marmalade, soy sauce, etc.). Microwave the mixture for 30-40 seconds to slightly reduce the liquid. Place in the refrigerator to cool for about 5 minutes.
- In the meantime, place the orange slices on the foil next to the salmon and sprinkle the top of oranges with sugar. Take the cooled glaze and spoon it generously over the top of the salmon (do not touch the salmon with the spoon to avoid contamination). Be sure to reserve some of the liquid to pour over the salmon after it has cooked. Bake the salmon for 8-10 minutes and remove it from the oven (turn the oven to broil).
- To prepare the veggies, begin by cutting off the tops of the peas and slicing the carrots diagonally. Add them to a medium-size bowl. In a separate small bowl, combine the Sesame Sauce ingredients. Pour the sauce over the veggies and stir to coat evenly. Microwave the veggies, covered, for 1 minute and 30 seconds until gently steamed and tender. Set aside as the salmon continues to cook.
- Next, bring the oven's temperature to broil and return the salmon to the oven. Allow the salmon and oranges to brown (slightly blacken) for 3-5 minutes. Drizzle the remaining marinade over the salmon while it is warm before serving. Pair the salmon with the sesame veggies and enjoy!
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray it liberally with cooking spray. Gather the ingredients for the Orange Ginger Salmon and vegetables. Pat the salmon dry with a paper towel, season both sides with salt and pepper, and place it on the baking sheet.
- In a small glass bowl, combine all of the ingredients listed under the Orange Ginger Glaze to make the glaze for the salmon (i.e., marmalade, soy sauce, etc.). Microwave the mixture for 30-40 seconds to slightly reduce the liquid. Place in the refrigerator to cool for about 5 minutes.
- In the meantime, place the orange slices on the foil next to the salmon and sprinkle the top of oranges with sugar. Take the cooled glaze and spoon it generously over the top of the salmon (do not touch the salmon with the spoon to avoid contamination). Be sure to reserve some of the liquid to pour over the salmon after it has cooked. Bake the salmon for 8-10 minutes and remove it from the oven (turn the oven to broil).
- To prepare the veggies, begin by cutting off the tops of the peas and slicing the carrots diagonally. Add them to a medium-size bowl. In a separate small bowl, combine the Sesame Sauce ingredients. Pour the sauce over the veggies and stir to coat evenly. Microwave the veggies, covered, for 1 minute and 30 seconds until gently steamed and tender. Set aside as the salmon continues to cook.
- Next, bring the oven's temperature to broil and return the salmon to the oven. Allow the salmon and oranges to brown (slightly blacken) for 3-5 minutes. Drizzle the remaining marinade over the salmon while it is warm before serving. Pair the salmon with the sesame veggies and enjoy!
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