Easy baked salmon, with an Asian-inspired orange-soy sauce. Ready in just 15 minutes!
2salmon or trout filletslong, thin skin-on fillets or *See Notes
1Tbspolive oilplus more for greasing the pan
Salt and freshly ground pepper
1mediumorangesliced, for topping
4Tbsporange juicefreshly squeezed recommended
Splash of Srirachaoptional, if you'd like a touch of heat
Preheat oven to 400F., with the oven rack in the centre of the oven.
Add a little olive or cooking oil onto a baking sheet and use a brush to evenly coat the bottom of the baking sheet. Set aside.
Pat the salmon or trout fillets dry with paper towel. Brush the top of the salmon lightly with olive oil, then season with salt and freshly ground pepper. Lay the fillets onto the prepared baking sheet, skin side down.
Make the sauce by stirring together all the sauce ingredients. Set aside until needed.
*Note: Baking time will vary depending on the size/thickness of your fish. Your first baking period should produce a fish that is cooked/lighter coloured on the outside, but still not quite cooked through the thickest part. Extend your baking time if needed.When oven is preheated, place the salmon into the oven and roast for 10 minutes. (Fish should be cooked-looking on the outside edges with the thicker middle still a little pink at this point). Remove from oven and baste the fish generously with some of the sauce and place a few orange slices on top, if desired. Return to the oven for an additional 5 minutes. (Fish should be evenly coloured at this point.
Remove fish from oven and again baste generously. Switch the oven from the Bake setting to the Broil setting (use the "Hi" setting if your oven has both Hi and Lo). Return the fish to the oven to the same middle oven rack and broil for 1 minute. Baste again and broil for another 1-2 minutes. Watch closely so the sauce doesn't begin to scorch, as that will introduce a bitter taste to the sauce.
Remove from oven and spoon any sauce that may be in the pan over-top of the salmon. Serve immediately.
*For the smaller, thicker salmon fillets, you will need to extend the cooking time to account for the thicker fish.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!