Orange Glazed Salmon
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This Orange Glazed Salmon is bright, glossy, and just a little fancy without trying too hard. Fillets are perfectly seared, then coated in a sticky-sweet citrus glaze infused with rosemary and finished with juicy pops of pomegranate. And did I mention you only need one skillet for this recipe? Honey orange glazed salmon is sweet, savory, slightly herbal, and fresh all at once. Dinner-party pretty. Weeknight easy. Exactly the kind of recipe that makes fish exciting again!
Table of Contents
WHY YOU’LL LOVE SALMON WITH ORANGE GLAZE
- Ready in about 25 minutes
- Sweet citrus glaze balances rich salmon
- One skillet, minimal cleanup
- Looks fancy but cooks fast
- Perfect for weeknights or entertaining
Orange Glazed Salmon
This is one of those recipes that feels like you planned ahead. Spoiler: you didn’t.
You sear the salmon, make a quick glaze in the same pan, and suddenly dinner looks like it came from a restaurant with candles and linen napkins.
The rosemary perfumes the glaze, the orange makes it bright, and the pomegranate? That’s just pure sparkle.
I love this orange glazed salmon recipe for nights when chicken sounds boring and you still want something fresh and light… but not sad.
Spoon that glaze over the top. Don’t be shy. That’s where the magic lives!
INGREDIENT NOTES
- Salmon Fillets: Thicker cuts (about 1 inch) cook more evenly and stay juicy.
- Fresh Orange Juice: Brings acidity and brightness that bottled juice can’t fully match.
- Honey: Adds sweetness and helps the glaze caramelize and shine. Use the good stuff!
- Fresh Rosemary: Strong and piney. Use sprigs so the flavor infuses without overpowering.
- Pomegranate Seeds: Sweet-tart bursts that balance the glaze and add texture. You can find these already prepped near the bagged salads and cut fruit.
VARIATIONS
- Maple Swap: Use maple syrup instead of honey for deeper sweetness.
- Citrus Mix: Add a splash of lemon juice for extra brightness.
- No Pomegranate: Finish orange glazed salmon with orange zest instead.
- Garlic-Lover: Add an extra clove of garlic to the glaze.
- Herb Change: Try thyme if rosemary feels too bold.
- Spicy Kick: Add a pinch of red pepper flakes to the glaze.
SERVING SUGGESTIONS
- Finish with an extra sprinkle of pomegranate seeds for color.
- Serve over fluffy rice or quinoa to soak up the salmon orange glaze.
- Pair with garlic roasted green beans or grilled asparagus.
- Add a simple arugula salad with citrus vinaigrette.
- Enjoy orange glazed salmon with roasted potatoes for a heartier meal.
SALMON ORANGE GLAZE FAQ
Stir in a tablespoon or two of water or orange juice to loosen it up.
Yes, but fresh juice provides a brighter flavor and better balance. Bottled juice can often have a cloying aftertaste when cooked down.
This herb can be a bit overpowering to eat, and the piney needles get stuck in your teeth. The sprigs have already done their job flavoring the glaze!
It should flake easily and be just opaque in the center. The fillet will also feel firm but spring back slightly when pressed. If you prefer to temp it, aim for 130-140°F in the center.
This orange glazed salmon recipe works because it respects both salmon and sauce science.
Searing the salmon first builds flavor through browning while keeping the inside tender. Pulling it out before making the glaze prevents overcooking and gives you time to build a sauce without rushing.
The orange juice and honey create a sweet-acid balance, while cornstarch thickens the liquid quickly without long simmering. Heat activates the cornstarch, turning the glaze glossy and clingy so it coats the salmon instead of sliding off.
Rosemary infuses its oils gently, and the pomegranate seeds add acidity and texture at the end so they stay bright and juicy. Timing matters when making honey orange glazed salmon … and it pays off in spades!
DONNA’S PRO TIPS
- Let salmon sit at room temp for 10 minutes before cooking. This way, it won’t seize when it hits the hot pan.
- Don’t move the salmon while it sears. Let it release naturally or it will tear.
- Lower the heat before adding garlic to keep the cloves from burning.
- Stir constantly once the cornstarch goes in. A must for smooth, glossy sauce!
- Add liquid gradually if the glaze tightens too fast.
- For the best shine, top salmon with orange glaze right before serving.
TOOLS NEEDED
- Cast-Iron Skillet: Best for a hard sear and even heat.
- Fish Spatula: Makes flipping salmon easier and cleaner.
- Citrus Juicer: Gets every last drop out of fresh oranges.
- Small Bowl: For mixing the cornstarch slurry.
- Spoon: For glazing generously (this is not optional).
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Fast, one-skillet salmon dinner
- Sweet orange-honey glaze with rosemary
- Sear salmon first, glaze second
- Cornstarch makes sauce glossy and thick
- Pomegranate adds freshness and pop
- Great for weeknights or guests
- Fresh juice = best flavor
- Spoon that glaze generously
Orange Glazed Salmon with Rosemary and Pomegranate
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 salmon fillets, 4 to 6 ounces each and about 1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon minced garlic, about 3 cloves
- 2 to 3 sprigs fresh rosemary
- 1/2 cup fresh orange juice, (from about 2 oranges)
- 1/4 cup honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1/4 cup pomegranate seeds
Instructions
- HEAT PAN: Place a large cast-iron skillet over medium-high heat. Add 1 tablespoon extra virgin olive oil and heat until shimmering.
- SEASON SALMON: Sprinkle the salmon fillets evenly with 1 teaspoon kosher salt and ½ teaspoon fresh ground black pepper.
- SEAR SALMON: Add the salmon fillets to the hot skillet, flesh-side down. Cook for 3 to 4 minutes per side, until golden on the outside and just cooked through. Transfer salmon to a plate.
- LOWER HEAT: Reduce the heat to medium-low.
- COOK GARLIC: Add 1 tablespoon minced garlic to the skillet and cook for about 30 seconds, stirring constantly, until fragrant.
- MAKE GLAZE: Add the rosemary sprigs, ½ cup fresh orange juice, ¼ cup honey, 1 tablespoon cornstarch, and 3 tablespoons water to the skillet. Stir constantly for 1 to 2 minutes, until the glaze thickens and turns glossy.
- FINISH: Stir in ¼ cup pomegranate seeds. Return the salmon to the skillet and spoon the orange glaze over the fillets until well coated.
- SERVE: Remove rosemary sprigs and serve the salmon hot with extra glaze from the pan.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
