Roasted Salmon with Orange-Ginger Glaze


Roasted Salmon with Orange-Ginger Glaze-side viewI served this tender and juicy salmon with sweet and spicy orange-ginger glaze every weekend for the past few weeks. Every Weekend? Yes, we just can’t get enough of this magnificently flavored salmon.

My mother always considered fish to be such a precious dish that she would never do anything to it to cover or enhance it’s flavor, except season it with salt, ginger, and green onion. As a result, I never really cared too much for fish. However, this all changed after I moved to New Orleans, got my fishing license, and learned to cook fish.

Roasted Salmon with Orange-Ginger Glaze-salmon filetMarinating and cooking over high heat are the two key elements needed to achieve the juicy and tender texture. I combined all the orange-ginger sauce ingredients together and let the salmon filet soak for at least 20 minutes. You can also marinate it overnight in your refrigerator to enhance the flavor. I choose to use my cast-iron skillet to cook the salmon because of its properties of maintaining heat. Place the marinated salmon in a smoky hot cast-iron skillet with skin side down, and cook for 1 minute. Then roast the salmon in the oven at 350 °F for  10-15 minutes.

Roasted Salmon with Orange-Ginger Glaze-in frying pan

Toss some of your favorite green vegetables, such as brussel sprouts, broccoli, or asparagus, in the pan just before the salmon is cooked, and serve the dish with rice or pasta. Your guests will be impressed with this incredibly delicious restaurant style salmon.

Roasted Salmon with Orange-Ginger Glaze-close view

* This recipe is dedicated to a friend who lives in San Jose, CA.

Roasted Salmon with Orange-Ginger Glaze
Prep Time
25 mins
Cook Time
13 mins
Total Time
38 mins
Tools: Knife, cutting board, measuring cups and spoons, a mixing bowl, 10-12” cast-iron skillet, aluminum foil
Course: Dinner
Cuisine: American
Servings: 2 -3 servings
  • 2-1/2 tbs orange juice concentrate
  • 1 tbs lemon juice
  • 2 tsp rum
  • 2 cloves garlic crushed and finely chopped
  • 1 tbs finely chopped ginger
  • 1 tbs soy sauce gluten-free, if desired
  • ¼ tsp salt
  • 14 oz fresh salmon filet
  • 10 oz fresh brussel sprouts halved
  1. Combine all orange-ginger sauce ingredients and mix well.
  2. Place the salmon filet in a mixing bowl, pour the marinate sauce over then cover the bowl with plastic wrap. Refrigerate and let the salmon marinate in the sauce for at least 20 minutes.
  3. Preheat oven at 350 °F.
  4. Heat oil over high heat until the cast-iron skillet is smoky hot. Place the marinated salmon in the skillet with the skin side down. Cook for 1 minute. Pour the marinate sauce into the skillet. Cover the skillet with aluminum foil and then transfer the skillet into the oven. Bake for 9 minutes. Remove the aluminum foil and then add vegetables around the salmon. Bake for an additional 4 minutes without the aluminum foil.
  5. Use the leftover juice in the skillet as glaze to garnish the plate and the top of the salmon. Serve hot.



  1. Terje says:

    This looks amazing! Bookmarked it for next week, definitely giving it a go. May have to replace rum with some liqueur I have at hand, but hopefully it won’t ruin the taste too much.

      • Terje says:

        Vodka with this? Sounds interesting! I’m making this tomorrow for my partner’s family at their place, so I’ll have to see what alcohol they have around. They are most likely to have fancy beers or herb liqueurs, so I might try it with the latter.

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