Orange Glazed Salmon

September 7, 2013

Orange Glazed Salmon
Confession time on TheIronYou. Brace yourself because this is going to be a hard one to believe.
I DON’T LIKE FISH. Boom! There, I said it.
To be more accurate, I’ve never liked fish (except canned tuna, which really doesn’t taste like fish).
When I was a kid I remember eating just bread at Champlin’s Seafood in Narragansett (RI) while everyone else was enjoying their fish/lobster dinner.
Those were long summers let me tell you. Every time we would go out for dinner, I dreaded ending up in one of those classic New England seafood eatery where they serve only seafood.
I remember staring at the menu trying to find something to eat, but resigned myself to order either bread or coleslaw. Not even French fries. Because fries, in seafood eateries, taste like seafood.

Orange Glazed Salmon

Nowadays I still don’t like fish, but I eat it. Because I’m older, wiser (not everybody would agree on this one), and aware that what I don't like and what my body needs are two different things.
I take fish oil capsules, but I know it’s better to get the Omega 3s from the real thing, at least sometimes.
For instance I eat sushi (I know, craaazy!) Tbh, in my world, sushi is rolls drenched in soy sauce and wasabi, to the point where I can’t taste the fish. My friends think this is the lamest thing to do.
Over the last couple of years, I’ve also started to mildly appreciate salmon and sea bass. BUT only if perfectly cooked, meaning that they don’t have to taste (or smell) like stinky fish.
And guys, I’ve even started to cook fish. What about that?

Orange Glazed Salmon

This orange glazed salmon happens to one of my fave recipes. And in my humble opinion it should be yours too. Because I’m THE picky fish eater, and I must be trusted.
The orange marmalade and the mustard work like a charm in bringing out the best in the salmon.
The fish gets caramelized, a bit tangy and very savory. So good.
Two ingredients it’s all you need to make this orange glazed salmon happen in your kitchen. Now.

Orange Glazed Salmon                                                                                             Print this recipe!
Adapted from Everyday Food, October 2012 Issue

Quick note to my paleo friends. This recipe can be made paleo as long as you use organic mustard such as Cadia (or DIY paleo mustard following Sonia’s recipe) and paleo orange marmalade (DIY following this recipe).

Serves 4

4 salmon fillets, about 4 oz / 110 gr each
4 tablespoons mustard (I used grainy mustard)
4 tablespoons orange marmalade
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon olive oil


Preheat broiler to 450°F (230°C).
In a small bowl combine mustard and orange marmalade. Set aside.
Heat the olive oil in a nonstick skillet over medium-high heat. Add salmon and cook for about 2 to 3 minutes on each side, until golden (if it the salmon has the skin on, cook skin side first).
Turn off the heat and brush fillets with orange-mustard mixture. Transfer the skillet from the stovetop to the oven and broil for 5 minutes until the top is golden brown and perfectly caramelized.
If your salmon had the skin on, gently peel it off before serving (it should come off very easily).

Nutrition facts

One serve (i.e., one salmon fillet) yields 265 calories, 12 grams of fat, 13 grams of carbs and 23 grams of protein.


  1. Looks incredible Mike, caramelized and juicy!

  2. YOU DON'T LIKE FISH???!?!

    *passes out*

    *comes back to her senses... sort of*

    I'm shocked. SHOCKED, I tell you.

    I need to find a way to make you like fish. That is my new challenge in life. I will make you like at least one fish recipe so much, you'll want to have it every week!

    Do you like liver? I used to despise liver, but after trying a couple of really GOOD recipes, I can now officially say that I like liver and can very well eat it just pan-fried with salt and pepper, nothing else added.

    It's all about tricking your brain into liking something it *thinks* it doesn't like! ;)

    And thanks for sharing my mustard recipe, you just reminded me that I have to get a batch started. I'm all out!

    1. Well I do like salmon and sea bass now, so that must count as something...
      And I do love this recipe for orange glazed salmon, it's soooo yummy!

    2. What about shrimp? Shrimp is the best man. So quick and easy and versatile. They're my most favorite seafood in that aspect.

      And what fabulous lighting you had for this shoot, hon! Seriously, I could gaze at that first picture all day. Oh, and the second and third, too... Beautiful, just beautiful.

      And I WILL have to try your salmon recipe, which means I WILL have to make my own marmalade. Then I'll have to use the leftovers to bake a chocolate cake! (chocolate and orange would be my ultimate favorite combo in the whole wide world!)

    3. Nope, can't do shrimp. I hate the texture and the taste. And I've tried and tried and tried...

      BTW Thank you for your kind words, Sonia. As always, you are beyond awesome!

  3. Can I have some please?

  4. Ohhh Mike. I don't think we can be friends anymore! Don't like FISH?!
    I grew up in Maryland and Maryland BLUE CRABS are a way of life there as well as fresh fish from the Chesapeake Bay. I order fish 9 time out of 10 when I go out to eat but don't make it much at home.
    This salmon looks delicious- beautiful photos too!!

    1. You can't break our friendship because of fish!!!
      I'll promise that I'm going to try as hard as I can to eat more of it (I can't promise you that I'm going to enjoy it though!) :)

  5. Hello Mike, I also do not like fish, but sometimes I crave it. Gross right? Well I found some I can really enjoy, and that's Flounder. I buy the frozen ones at the market and bake them with butter and herbs and a panko crust. Something tells me your cauliflower crust would be just as awesome. Try butter and parmesan with parsley and salt and pepper. The filets are really thin and don't take long to cook. I like mine a little on the dry side though. I don't like watery foods unless it's soup. I bake mine 20 mins. I hope this is helpful to you. I understand the farm raised flounder do not contain the mercury that the wild caught ones do. I have not done my research into this however. =)

  6. Ahhhh... this tasted SO good! Thank you!

    1. That's fantastic Yessea, I'm so glad you enjoyed it!

  7. sounds so delicious I am going to make it tonite! Can I really put a non stick skillet with a plastic handle under the broiler?

    1. No! Use stainless steel pan or Dutch oven or even glass casserole dish.