Get the Recipe: Spicy Orange Salmon
This easy and delicious spicy orange salmon needs just a few minutes of prep and then cooks entirely in the oven. Ready to enjoy in just about 15 minutes!
Ingredients
- 4 salmon fillets
Sauce:
- 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
To serve:
- 2 orange slices, cut it half
- 3-4 baby bok choy, halved, optional
- Olive oil
- Salt and pepper
Instructions
- Preheat oven to 450° F. (non-convection/not fan-assisted) with the rack in the centre of the oven. Lightly brush a baking sheet with olive oil. Set aside.
- Dry 4 salmon fillets and place on a baking sheet (skin side down, if your salmon has skin on). Sprinkle with salt and pepper. Cut 3-4 baby bok choy (halved, optional) in half lengthwise. Place the bok choy on the baking sheet, cut side down and alternate the direction on every second one (it's ok if your bok choy overlaps a little to make it all fit). Brush the 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 the salmon on the baking sheet as well and place it in the preheated oven. Cook for 15 minutes.
- Meanwhile, combine the 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) and 1 Tablespoon shredded coconut (optional) (if using). Set aside.
- After 15 minutes in the oven, test the salmon for doneness (use a fork to see if it flakes) or check that it has reached 145°F internal temperature when tested with an instant-read thermometer. Thicker salmon cuts may need another 3-5 minutes in the oven.
- When the salmon is almost done, place the sauce in the microwave for one minute (or turn the heat on under the saucepan). Stir to combine well.
- Remove the salmon, bok choy and orange slices to a serving platter. Spoon the warm sauce over the salmon and drizzle a bit onto the bok choy as well, if you like.
Notes
Be sure to read the notes above this Recipe Card for more tips, options, substitutions and variations for this recipe!
Serving: 1serving, Calories: 384kcal, Carbohydrates: 30g, Protein: 35g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 93mg, Sodium: 263mg, Potassium: 872mg, Fiber: 1g, Sugar: 27g, Vitamin A: 3880IU, Vitamin C: 44.5mg, Calcium: 131mg, Iron: 2.1mg
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