Crunchy Cabbage Coleslaw served with Citrus Glazed Baked Salmon

Citrus Glazed Baked Salmon with Sake

This easy-to-make Citrus Glazed Baked Salmon with Sake can be ready to eat in 30 minutes or less! Full of natural umami flavours, it's flavoured with a zesty ginger-honey orange glaze. 
Course Entrée/Main Dish
Cuisine American, Canadian, West Coast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 189kcal
Author Flavour & Savour


  • 2 4 ounce wild salmon fillets
  • 1 tsp olive oil extra virgin

Citrus Glaze

  • 3 tbsp honey
  • 1/3 cup sake, or mirin, cooking sherry or white grape juice
  • 2 tsp lemon zest finely grated
  • 1 tbsp orange zest finely grated
  • 3 tbsp orange juice freshly squeezed
  • 1 tsp hot chili paste (like Sambal Oelek)
  • 1 tsp fresh ginger, minced


  • 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 glaze ingredients in a small saucepan. Bring to a boil over medium heat. Cook until reduced by half, about 6 - 8 minutes, stirring frequently.
  • Meanwhile, sear the salmon. Heat an oven-proof skillet over medium-high heat. Add 1 tsp oil. When it begins to ripple, add salmon fillets, skin side up. Sear for 2 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 skillet to 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. Fish will continue to cook slightly after you remove it from the oven.
  • Remove from oven, brush with remaining glaze and place under broiler for 2 - 3 minutes or until honey starts to caramelize. Serve immediately.


Calories: 189kcal | Carbohydrates: 32g | Fat: 2g | Sodium: 3mg | Potassium: 51mg | Sugar: 28g | Vitamin A: 50IU | Vitamin C: 19.4mg | Iron: 0.1mg