Prep 0 mins
Cook 20 mins
This is a wonderful way to cook your salmon - Serve it with Stir-fried Broccoli with almond - mmmmm, so delicious!!
- 1⁄2 cup pulp-free orange juice
- 1⁄4 cup lightly packed brown sugar
- 1 small garlic clove, minced
- 1⁄2 tablespoon louisiana hot sauce
- 4 boneless salmon fillets, about 5 oz each
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon pepper
- 1 green onion, thinly sliced
- Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
- Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.
This is a really delicious, restaurant-quality salmon recipe!!!! I LOVE the glaze and my guests kept bragging about how great it was too!! I used sriracha in place of Louisiana/Tabasco-type sauce and it really had great flavor and heat!!! I lined my pan with foil and I am glad that I did because the sugar in the glaze really burns on the pan (not on the salmon though). My salmon filets were about an inch or a little more thick so they took longer to cook than the 8-10 minutes. Probably more like 15-20 minutes, I just kept checking them until they were done. Absolutely loved this recipe, will make again and serve to guests again. Thanks for the recipe!!!!!
Wonderful recipe! I took a hot skillet and seared the tuna on both sides in a little canola oil. Cut the heat back and added the glaze ingredients. I only used the orange juice, brown sugar and minced garlic with a little dried parsley. I let the salmon finish in the glaze and when cooked, removed it to a plate. I had carrots and potatoes roasting in the oven ahead of time. I plated them while the glaze continued reducing in the skillet. Once reduced I poured it over the salmon and carrots. It was So Very Good! I'll come back to this one again for sure!
This turned out great! It really highlighted the salmon. I used a large navel orange and squeezed the juice for the glaze. I can't taste the orange, which is probably because the oranges were lacking flavor. Even without the orange taste, it was perfect! I used a dark brown sugar with no problems.