Savour the natural umami flavours and get your Omega-3's in this easy-to-make Citrus Glazed Baked Salmon with Sake. Sear it on the stovetop, then bake with orange and honey-ginger glaze in the oven for a quick, healthy 30-minute meal!
❤️ Why this recipe works
It's sweet, it's savoury, and this easy-to-make citrus glazed salmon just may have you swooning after the first bite. I know I was. This paleo recipe features a slightly sweet and slightly spicy lemon and orange honey-ginger glaze that seals in all the flavour and goodness of fresh wild salmon.
This baked citrus salmon dish is an easy one. While it is an oven-baked recipe, I like to sear salmon on the stovetop first to make a somewhat crispy texture before transferring it to a hot oven to finish cooking.
Salmon is an excellent source of Omega-3 fatty acids which we're told are important not only for our bodies but for our brains, too. And when something that is so good for us also tastes fabulous, it's a win-win!
I have several recipes for wild salmon here on the blog. One of my favourites is this Bourbon-Maple Glazed Salmon which uses the same sear-first-then-bake procedure.
We also love cooking salmon in foil and this Honey Chili Lime Glazed Salmon and Honey-Dijon Glazed Salmon in Foil are two of our favourites.
🛒 Ingredients
To make this Asian glazed salmon recipe, you will need:
- salmon fillets with pin bones removed. (If you buy your salmon from a supermarket or fishmonger, these will most likely already have been removed.) Choose coho or sockeye for the best flavour.
- honey
- lemon
- orange
- hot chili paste (like Sambal Oelek)
- fresh ginger
- sake If you don't have sake on hand (and who does?) and you don't want to buy any, you could substitute mirin (a subtly sweet rice wine) or cooking sherry, or even white grape juice if you are avoiding alcohol completely. If you do substitute with any of these, I suggest reducing the amount of honey slightly.
🔪 Instructions
Here's a quick overview of what you'll do. You'll find complete instructions in the recipe card below.
- Score the skin of the salmon to prevent it from curling up when heated. See how to do it here.
- Next, combine the honey-ginger glaze ingredients in a saucepan and cook on the stovetop over medium heat until reduced by half.
- Pat the salmon dry. Place the salmon skin-side up in an oiled oven-proof skillet. Quickly sear the salmon for 2-3 minutes, then using a fish turner, flip and sear it on the other side. Brush with the citrus glaze.
- Finish baking it in the oven until an instant-read meat thermometer registers 138°F. to 140°F. in the thickest part of the skillet. Add more glaze and broil for a minute or two to caramelize the top. Remove from the oven and let it rest until its internal temperature has reached 145°F.
🍽 What to serve with Citrus Glazed Salmon
Serve with Sweet Potato Wedges or Crispy Lemon Oven-Roasted Potatoes and Crunchy Cabbage Coleslaw with Sesame Miso Dressing.
❓FAQ's
It's easy to overcook salmon. Check it at 8 -10 minutes. If it is beginning to flake when poked with a fork but is still slightly translucent in the center of the fillet, it is probably done.
You can check the internal temperature with an instant-read thermometer. Remove from the heat when the internal temperature registers 138F. - 140°F. and let it rest. You may want to pop it under the broiler for a minute or two to seal the glaze.
Once the temperature reaches 145°F. and the fish flakes easily with a fork and is no longer translucent, it's done and ready to eat.
Citrus Glazed Baked Salmon with Sake
Ingredients
- 2 4 ounce wild salmon fillets
- 1 teaspoon olive oil, extra virgin
Citrus Glaze
- 3 tablespoon honey
- ⅓ cup sake, or mirin, cooking sherry or white grape juice
- 2 teaspoon lemon zest, finely grated
- 1 tablespoon orange zest, finely grated
- 3 tablespoon orange juice, freshly squeezed
- 1 teaspoon hot chili paste , (like Sambal Oelek)
- 1 teaspoon fresh ginger, minced or finely grated (or ½ teaspoon ground ginger)
Instructions
- Preheat oven to 400°F.
- Remove pin bones from salmon if they have not already been removed. Score the skin with a sharp knife. Scoring prevents the fillet from curling up and increases the surface area. Pat dry.
- Prepare the glaze. Place the glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently. The glaze will start to become thick and syrupy.
- Sear the salmon. Heat an oven-proof skillet over medium-high heat. Add 1 teaspoon oil. When it begins to ripple, add salmon fillets, skin side up. Sear for 2-3 minutes, then turn and sear on the other side for 2 minutes. Spread the glaze over the salmon, reserving one-third to brush on part way through baking time.
- Transfer the skillet to the oven and bake for 6 - 8 minutes or just until fish flakes slightly with a fork. Time will depend on the thickness of the fish. Do not overcook. The fish will continue to cook slightly after you remove it from the oven.
- Remove from the oven, brush it with the remaining glaze and place it under the broiler for 2 - 3 minutes or until the honey starts to caramelize. Let the salmon rest until its internal temperature has reached 145°F.
Notes
You can check the internal temperature with an instant-read thermometer. Remove from the heat when the internal temperature registers 138F. - 140°F. and let it rest. You may want to pop it under the broiler for a minute or two to seal the glaze.
Once the temperature reaches 145°F. and the fish flakes easily with a fork and is no longer translucent, it's done and ready to eat.
Nutrition
I adapted this recipe from Citrus-Lacquered Sake Salmon by Aaron Creurer in Salmon: the Cookbook, edited by Bill Jones.
Chef Markus Mueller
MMM! The salmon looks perfect! I love glazing salmon though usually I stick to the classic maple glaze at home. Looking forward to switching it up!
Flavour & Savour
Thanks Markus, Salmon (especially Coho and Sockeye) has so much flavour that it rarely needs anything else, but it's fun to try new ways to bring out it's natural flavour! Thanks for commenting.
Patricia Macmillan
This was truly delicious Elaine.I served it with the coleslaw. Thank you again for another winning recipe. I so appreciate your blog .
Flavour & Savour
I'm so glad you liked it, Patricia! You're so welcome--thanks for commenting!
[email protected]
Thank you, Elaine, for sharing this lovely Citrus Glazed Baked Salmon recipe. The accompanying Crunchy Cabbage Coleslaw looks like a perfect accompaniment, too! I am pinning to make this healthy and very inspiring recipe very soon.
Flavour & Savour
Thanks so much, Denise!
Leanne | Crumb Top Baking
I'm all about the citrus this time of year and pairing the flavour with salmon sounds delicious. I also sear my salmon before baking it as I love the crispy coating. Great recipe Elaine! Pinned!
Flavour & Savour
If we didn't live on opposite sides of this country and could go out for dinner, I'll bet we'd order the same thing! lol We seem to have similar tastes! Love all your blog recipes.
Nicoletta De Angelis Nardelli
mmmm...I love everything in that salmon, the citrus, the ginger, the spice, and the sake! We have a bottle at home in Canada, I am a sake lover, as many Japanese other things, so this will be made when I get back! Thanks!
Flavour & Savour
Thanks so much Nicoletta! It's a great combination of flavours! Enjoy every moment in Rome!
Marisa
I absolutely adore salmon and this citrus glazed recipe with the honey and hot chilli paste combo looks and sounds delicious.
Flavour & Savour
Thanks Marisa!
Dawn - Girl Heart Food
This looks incredibly yummy! Love the citrus chili combo! Can't wait to give this one a try 🙂 Pinned!