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Blood Orange Glazed Salmon

Blood Orange Glazed Salmon

Blood Orange Glazed Salmon sounds kinda fancy but it's not! Super easy to make any night of the week! If blood oranges aren't in season. This recipe works great with navel oranges as well! Tasty either way!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Heather Blake


  • 1 1/2 pounds Salmon steaks or filet
  • 4 tablespoons butter
  • 1/4 cup minced shallots
  • 3 teaspoons minced fresh rosemary
  • 2 tablespoons low sodium Tamari or soy sauce
  • 1 1/2 tablespoons honey
  • 1 blood orange or navel orange juiced
  • a pinch of both salt and pepper


  • Preheat the oven to 400 degrees and line a baking sheet with tin foil
  • In a large skillet, melt the butter over medium heat. Let it brown (it will start to turn brown and have a nutty smell). 
  • When it begins to brown, reduce heat to low and add the shallots and rosemary. Cook for a minute or so stirring constantly.
  • Quickly add the soy, honey and orange juice and cook for another minute or two or until it begins to thicken. Season with a pinch of salt and pepper. Remove from heat and set aside.  
  • Season the salmon with a salt and pepper to taste and baste the glaze over the flesh. There will be additional glaze to put on when the fish is cooked. 
  • Bake for 12-13 minutes or until the fish is flaky (use a fork to pull up the meat and if it's flaky it's done). 
  • Serve with additional sauce and enjoy! 


Squeeze the juice of the oranges directly over the pan so that some of the pulp goes into the sauce! 
This can be grilled as well if you prefer your salmon cooked that way. Just make sure to liberally oil the grates so the fish doesn't stick!