This spicy orange salmon needs just one baking pan and 15 minutes in the oven. With bright citrus flavours, jalapeño and a touch of Sriracha, this easy delicious dish is sure to find its way into your regular rotation!
This is one of my favourite ways to enjoy salmon for dinner and the fact that this orange salmon is baked in to the oven for only 15 minutes, makes me love it even more!
The orange sauce for this salmon will totally win you over. The sauce features a great combination of orange marmalade, soy sauce, sriracha, sesame oil, jalapeño and coconut and is one of the main reasons there is always orange marmalade in my fridge!
Ingredients and Substitutions
Salmon – centre-cut salmon fillets are best here, either skin on or skinless.
Orange Marmalade – orange marmalade is a fabulous base for an orange sauce, as it has all the flavours already combined. The bit of sugar in the marmalade means we don’t have to add any extra sugar to the glaze, as well.
Jalapeño – finely chopped jalapeño is a nice flavour addition, as well as a nice bit of green in the sauce.
Coconut – yes, it seems a little unusual, but I urge you to give it a try. It brings not only texture, but an ever-so-slightly sweet note to the orange glaze. I usually use sweetened, as it is what I have on hand, but unsweetened if fine as well.
If you have an orange around, add a few slices to your baking sheet to roast along with your salmon and bok choy.
I love to add bok choy to the baking pan. If you’ve never roasted bok choy, you’ll find this a treat. The baby bok choy are simply cut in half, brushed with a bit of olive oil and seasoned with salt and pepper. They are a perfect complement to the roasted salmon and with the bit of spicy sauce, they are a great way to eat your greens :) That said, feel free to substitute another green, such as spinach or kale, if you prefer.
Making ahead, storing and freezing
Salmon is never ideal for making ahead, as it tends to over-cook through the re-heating process. As this is a super-quick meal with minimal prep, it really isn’t necessary to make it ahead anyway.
Store left-overs in the refrigerator for a day or so. I haven’t tried freezing it, but in a pinch, it should be fine.
Get the Recipe: Spicy Orange Salmon
- 4 salmon fillets
- 1/2 cup orange marmalade, store-bought or homemade
- 1 teaspoon soy sauce
- 1 teaspoon Sriracha, adjust to taste
- 1 teaspoon sesame oil
- 1/2 medium jalapeno pepper, finely diced
- 1 Tablespoon shredded coconut, optional
- 2 orange slices, cut it half
- 3-4 baby bok choy, halved, optional
- Olive oil
- Salt and pepper
- Preheat oven to 450° F. with rack in centre of oven. Lightly brush a baking sheet with olive oil. Set aside.
- Dry salmon and place on baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut bok choy in half lengthwise. Place your bok choy on the baking sheet, cut side down and alternating the direction on every second one (it's ok if your bok choy overlaps a little, to make it all fit). Brush bok choy with olive oil and season with some salt and pepper. If using, add a couple of orange slices to the baking sheet as well.
- Place in pre-heated oven and roast for 15 minutes.
- Meanwhile, combine sauce ingredients in a microwave-proof bowl (or in a small saucepan). Set aside.
- Test salmon for done-ness (use a fork to see if it flakes). Thicker salmon cuts may need another 3-5 minutes.
- When salmon is almost done, place sauce in microwave for one minute. Stir to combine.
- Remove salmon, bok choy and orange slices to a serving platter. Spoon warm sauce over salmon and drizzle a bit on the bok choy as well, if you like.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!