Total Time
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!!

Ingredients Nutrition


  1. 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.
  2. 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.
Most Helpful

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!!!!!

Chef*Lee May 01, 2009

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!

Loves To Cook but NOT clean up October 26, 2015

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.

nsgeorge_8573084 November 30, 2014