You'll only need 6 ingredients to make the sweet and spicy glaze for this Citrus Chardonnay-Glazed Wild Salmon. This honey citrus glazed salmon dish can be ready in 20 minutes! A quick and easy weeknight meal.
Here's a recipe to make on repeat!
Fresh wild sockeye salmon! While sockeye is a flavourful fish that it can stand on its own, this honey citrus glaze with Chardonnay puts it over the top. It's sweet and spicy with hints of ginger.
❤️ Why this recipe works
This honey citrus glazed salmon recipe is quick and easy!
It's a simple glaze to make. Just combine the ingredients in a saucepan and reduce it until syrupy, then brush it on the salmon and bake.
Honey-sweetened citrus fruit, a crisp, fruity wine, a punchy chili paste and fresh ginger combine to make this flavourful, easy glaze for wild salmon!
- salmon: Sockeye, Coho or King are the most common species of wild salmon you'll find in grocery stores. They all have a rich colour and flavour. Pink salmon isn't recommended for this recipe as it's simply not as appealing.
- honey: helps to make a sweet and sticky glaze that adheres to the fish.
- wine: Chardonnay, or use any dry, medium-to-full-bodied wine with moderate acidity.
- orange: you'll need both the zest and the juice. You may need more than one orange to get enough juice.
- lemon: you'll only need the zest. The easiest way to zest citrus fruit is to use a microplane. It's an inexpensive kitchen tool you'll use daily!
- ginger: freshly grated. Use your microplane to make sure the ginger is finely grated. If you don't have fresh ginger, you can substitute 1 ½ teaspoons of ground ginger.
- chili paste: Sambal Oelek is an Indonesian chili paste that I like to use. It's readily available in grocery stores, often in the International food section.
You'll also find complete instructions in the recipe card below. Here are step-by-step instructions to make this easy 20-minute citrus Chardonnay-glazed wild salmon dish!
- Combine all ingredients, except the salmon, in a medium saucepan. Heat over medium heat, stirring occasionally until the glaze has been reduced by half and is starting to become thick and syrupy.
- Oil an ovenproof baking dish, then place the salmon in the dish, skin side down. Brush generously with half the glaze.
- Bake in a preheated 400°F. oven for 5 minutes, then remove and brush with more glaze. Return to the oven and bake for an additional 5 minutes.
- Check the internal temperature of the salmon with an instant-read meat thermometer. If it has reached 140°F. in the thickest part of the filet, remove it from the oven and place it under the broiler for 2 minutes to set the glaze.
- Remove and let the salmon rest for a few minutes until it has reached 145°F. Serve right away and enjoy!
- For a fancier presentation, tuck a few orange slices beside the salmon as it bakes. Don't put them on top of the fillet, as it prevents the honey and orange juice glaze from caramelizing on the surface.
👍🏼 Expert Tips and FAQ's
You can substitute chicken broth for the wine, or you can simply leave it out. The glaze will still be thick enough.
The glaze for this salmon is both sweet and spicy! It gets its sweetness from the orange juice, honey and wine and its spiciness from the Sambal Oelek and the ginger. If you want a little less heat, reduce the amount of both the chili paste and the ginger.
Once your salmon is cooked, you may find there is some white u0022gunku0022 on it. No worries! It's albumin, a protein that solidifies as the fish bakes. It's perfectly harmless and you can eat it. If it bothers you, just scrape it away with a dull knife before serving.
Albumin appears if you've overcooked the salmon, or if you've cooked it at a high heat too quickly.
You can read more about the albumin in salmon in this article.
Leftovers? Store leftover salmon in an airtight container in the fridge. It will last for 3-4 days. You can gently reheat it for a few minutes in a skillet on the stovetop, but you may find it dries out.
Leftover salmon is often best served cold! Flake it and add it to a salad like this Asparagus Salad with Smoked Salmon and Sesame Miso Vinaigrette.
More salmon recipes
Citrus Chardonnay-Glazed Wild Salmon
- 1 lb salmon, pin bones removed
- ¼ cup honey
- ¼ cup Chardonnay wine, or other fruity white wine
- 2 teaspoon lemon zest
- 2 teaspoon orange zest
- ½ cup orange juice, freshly squeezed
- 1 tablespoon chili paste, like Sambal Oelek
- 1 tablespoon ginger, finely minced
- Heat oven to 400° F.
- Put all ingredients except salmon in a small saucepan and heat to boiling. Lower heat and continue to cook until it has been reduced by half and is starting to become thick and syrupy, 8 - 10 minutes.
- Pat the salmon fillets dry, then put them, skin side down, in an oiled ovenproof baking dish. Brush generously with the glaze. Bake for 5 minutes, then brush with additional glaze.
- Bake 4 - 5 minutes longer or until the internal temperature of the thickest part of the fillet registers 140°F. when measured with an instant-read meat thermometer. Brush with glaze once again and place under the broiler for 2 -3 minutes to caramelize the glaze, if desired. Let the salmon rest on the counter for a few minutes until it's internal temperature has reached 145°F.