20 Minute Orange Glazed Salmon. Salmon filets are pan-fried and topped with an orange teriyaki glaze. A quick and easy weeknight meal!
I love super easy dinners that come together in minutes. This Orange Glazed Salmon is one of them! 20 minutes, one pan, and a sauce that requires only pantry staples.
It’s so easy to make your own teriyaki sauce at home. The orange teriyaki sauce is the perfect combination of sweet and tangy with a hint of orange. You can control the amount of sweetness and the salt level when making homemade teriyaki sauce. I recommend using low-sodium soy sauce if you can. I also recommend using fresh-squeezed orange juice instead of bottled. It’s so much better and really brightens up the sauce!
The sauce is made up of soy sauce, water, freshly squeezed orange juice, and rice wine vinegar. The sauce gets simmered in a saucepan with cornstarch and water to thicken it up.
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Orange Salmon Ingredients
- Salmon: Leave the skin on for this Orange Teriyaki Salmon! It get’s nice and crispy, and that’s where most of the healthy fats are.
- Soy sauce: It is important to use low sodium. I find regular makes the sauce too salty. Substitute gluten-free if needed!
- Water: This simple thins out the sauce without adding salt as a broth would.
- Sugar: Depending on how sweet you like it, add up to two or three spoonfuls!
- Vinegar: Rice wine vinegar adds the perfect acidic balance to this recipe. White wine vinegar can be substituted in a pinch.
- Orange juice: Freshly squeezed orange juice is my preference however, store-bought orange juice would also work.
- Cornstarch: This thickens up the sauce.
- Garnish: Green onions and sesame seeds are added for garnish if desired
How to make Orange Teriyaki Salmon
- Cook salmon: Add oil to a large skillet over medium-high heat. Once hot add in the salmon skin side down. Cook 3-4 minutes on each side until the desired doneness. (If the skin is sticking to the pan give it more time to cook. It should release easily from the pan.)
- Make the teriyaki sauce: Add soy sauce, water, brown sugar, vinegar, and orange juice to a medium saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the sauce and simmer until thickened, 2-3 minutes. Set aside until you are ready to serve with the salmon.
- Serve: Take off the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately with the orange teriyaki sauce drizzled on top as well as sesame seeds and green onions for garnish, if desired.
What to serve with Orange Glazed Salmon
- White or brown rice. For a low-carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
- Air Fryer Fried Rice
- Garlic Fried Rice
- Cauliflower Fried Rice
- Japanese Cucumber Salad
- Side Salad
How do you know when salmon is finished?
Pressing down gently with a fork or your finger on the top of the fillet will reveal whether your salmon has finished cooking. The salmon is done cooking when the flesh easily separates along the white lines (of fat) that run across the fillet. Remove it from the heat!
Do you eat the skin on salmon?
Yes! It’s full of good fats, minerals, and nutrients. It tastes amazing when it’s crispy!
Where does teriyaki salmon come from?
Teriyaki is a Japanese-style sauce that is salty, sweet, and loaded with umami. Teriyaki salmon is from Japan and refers to salmon that is either cooked in the sauce or marinated and then cooked in teriyaki sauce. I added some orange to make orange teriyaki salmon. It tastes delicious with this citrus twist!
Here are more Salmon Recipes to try!
- Sweet and Sour Salmon
- Hoisin Glazed Salmon
- Honey Salmon
- Easy Teriyaki Salmon
- Thai Salmon
- Coconut Curry Salmon
- Blackened Salmon
- Honey Sriracha Salmon
Orange Teriyaki Salmon
- 2 salmon filets, skin on
- 1 tablespoon oil
- ¼ cup low sodium soy sauce, It is important to use low sodium. I find regular makes the sauce too salty
- ⅛ cup water
- 2-3 tablespoons light brown sugar, depending on how sweet you like it
- 1 tablespoon rice wine vinegar
- 3 tablespoons fresh squeezed orange juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- green onions for garnish, if desired
- sesame seeds for garnish, if desired
- Heat oil in a large skillet. Add salmon filets and cook 3-4 minutes on each side until desired doneness. (Don't forget to remove skin before serving)
- Meanwhile add soy sauce, water, brown sugar, vinegar and orange juice to a medium saucepan and bring to a simmer.
- Add cornstarch and water to a small bowl and whisk to combine.
- Slowly whisk in the cornstarch mixture to the sauce and simmer until thickened, 2-3 minutes.
- Serve immediately with the orange teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.