Orange Glazed Salmon with Corn and Cucumber Salsa
From the Oceanside kitchen Β· Recipe collection
An orange and honey glaze coats baked salmon, while corn and cucumber salsa adds a fresh crunch. Reduce the glaze first so it brushes neatly over the fish.
Orange Glazed Salmon with Corn and Cucumber Salsa
- Yield
- 4 servings
Ingredients
- 4 salmon portions
- Β½ cup orange juice
- 2 tablespoon tamari (or liquid aminos or soy sauce)
- 3 tablespoons raw honey
- 1Β½ cup corn (frozen, canned, or cut straight off the cob)
- Β½ cup finely diced cucumber
- 1 tablespoon finely diced red onion
- ΒΌ teaspoon salt
Step-by-step instructions
- Preheat the oven to 450Β°F and use a pan or liner rated for that temperature.
- Simmer orange juice, tamari or soy sauce, and honey in a small saucepan for about 10β15 minutes, stirring, until thick enough to coat a spoon. Reserve clean glaze separately for finishing.
- Mix corn, cucumber, red onion and salt to make the salsa. Refrigerate while cooking the fish.
- Arrange salmon on the baking sheet and brush with glaze. Bake about 7β9 minutes as an initial guide, or longer as needed for the thickest part to reach 145Β°F.
- Top salmon with corn salsa and serve with extra salsa and clean reserved glaze. Discard glaze that touched raw fish.
What to serve alongside
Rice and extra salsa.
Helpful questions
How do I keep the seafood tender?
Keep the salsa chilled while the salmon cooks, and reserve clean glaze separately from any brush used on raw fish.
Can I use frozen seafood?
Yes, when it is suitable for this recipe. Thaw it in the refrigerator after removing vacuum packaging, then pat dry before cooking. Follow the recipe or product label if it specifically calls for cooking from frozen.
