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Two plates of Orange Glazed Salmon ditto on a wooden surface.

Pan Seared Salmon with Orange Ginger Glaze

What a way to add flavor and comfort to a weeknight! The salmon is extra Tasty because of the marinade that then becomes a glaze. Bright, savory and absolutley delicious! Leftovers are just as amazing the next night or make a great packed work lunch.
Course Dinner
Cuisine American
Keyword Glazed Salmon, Orange Glazed Salmon, Pan Seared Salmon, Pan Seared Salmon with Skin
Prep Time 5 minutes
Cook Time 10 minutes
Marinading Time 30 minutes
Servings 4 servings
Calories 485kcal
Author Heather


  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup soy sauce *or Tamari
  • 1/4 cup dry white wine *such as sauvignon blanc
  • 2 tbsp dijon mustard
  • 2 inch piece ginger *peeled and grated (or approximatley 4 tsp dried)
  • 1 tbsp orange zest *from 2 lg oranges
  • 4 cloves garlic *crushed
  • 2 tbsp honey
  • 4 6 oz salmon fillets
  • 1/2 tbsp cornstarch *or arrowroot
  • 1/4 cup high heat oil
  • green onion *diced for garnish
  • orange slices *for garnish



  • In a medium sized mixing bowl whisk together the first 8 ingredients.
  • Pour marinade into a shallow glass roasting pan. Place salmon fillets skin side up into marinade. Marinate for 30 mins in the refrigerator.

Searing Salmon

  • Pull salmon from refrigerator and gently scrap off excess marinade. Place salmon on a large plate and generously salt the skin side of fillets.
  • Heat a large frying pan over med/high heat until hot. (To test if the pan is hot enough sprinkle with a few drops of water. The water should sizlle and immediatley evaporate.)
  • Add oil to pan. Transfer two of the fillets to pan by placing skin side down.(To help prevent splatter lay the piece of salmon into the pan moving away from you.) Once the salmon fillet is placed into the pan do not touch until it is time to turn over.
  • Cook until salmon has lightened in color halfway up the sides, approximately 3-4 mins.
  • Using a spatula, gently flip the salmon and cook for an addittional 3 mins. Remove salmon from pan and repeat with last 2 pieces.


  • Meanwhile, transfer marinade into a small saucepan. Place over medium heat and bring to a simmer for 5 mins.
  • In a small bowl add cornstarch and make a slurry by whisking in about 1/4 cup of hot marinade. Whisk until thoroughly combined.
  • Slowly whisk slurry into simmering marinade. Contintue cooking and whisking until sauce is thickened, about 1-2 mins.


  • This recipe creates enough glaze for both the salmon and an addittional side dish of rice, quinoa or couscous. Garnish each plate with a slice of orange and diced green onions.


*Please use as many organic ingredients as possible. 


Calories: 485kcal | Carbohydrates: 14g | Protein: 38g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 977mg | Potassium: 760mg | Fiber: 1g | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 1mg