Recipe by Chef mariajane
This is a wonderful way to cook your salmon - Serve it with Stir-fried Broccoli with almond - mmmmm, so delicious!!
Top Review by Chef*Lee
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!!!!!
- 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
Directions See How It's Made
- 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.