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orange glazed salmon in cast iron skillet

Orange Glazed Salmon

Crispy glazed salmon fillets are pan-friend in a delicious orange-honey garlic sauce and topped with some fresh rosemary.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 435kcal
Author Ryan Beck


  • 4 (6 oz) salmon filets
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 teaspoon fresh rosemary, chopped
  • ¼ cup fresh orange juice
  • 3 tablespoon honey
  • 2 tablespoon soy sauce
  • 1 teaspoon orange zest
  • salt and pepper


  • Heat oil in large skillet over medium-high heat. Season salmon with salt and pepper.  Add salmon to skillet and cook for about 5 minutes on one side. (If it's still stuck to pan, give it more time to cook)
  • Flip and cook for another 2 minutes. Add garlic and rosemary and cook for 30 seconds. Combine orange juice, honey, soy sauce and orange zest in small bowl and add to the pan to deglaze. Cook for another 1 minute or until salmon is cooked and sauce is thickened.
  • Spoon sauce over salmon and serve immediately. Top with fresh rosemary if desired.


  • Use wild salmon when possible. It is healthier for you and just tastes better.
  • Add cold oil to a cold skillet and let heat up to proper temperature before adding the salmon. You’ll know it is ready when the oil starts to shimmer.
  • Once salmon is added to the pan, cook undisturbed for 5 minutes so a nice crust forms. Plus if you try to flip the salmon too quickly, it will stick.
  • Don't add garlic until right before you add orange/honey juice mixture so it doesn't burn.
  • Add sliced oranges to sauce if you want additional orange flavor.
  • You know the salmon is done when it is opaque and easily flakes.


Serving: 1salmon filet | Calories: 435kcal | Carbohydrates: 16g | Protein: 62g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 187mg | Sodium: 657mg | Potassium: 71mg | Fiber: 0g | Sugar: 14g