Description
An easy oven-baked salmon recipe featuring a sweet and savory brown sugar soy glaze, perfect for a quick weeknight meal. Served over creamy orzo, this dish offers a delightful balance of flavors and textures.
Ingredients
Scale
- Glaze:
- 1/4 cup honey
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes
- 2 tablespoons soy sauce
- 4 tablespoons unsalted butter, divided
- 2 tablespoons lemon juice
- 1/3 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- Salmon:
- 4 salmon filets
- Salt and pepper to taste
- 4 tablespoons olive oil
- Creamy Orzo (Optional):
- 16 oz orzo pasta
- 1 cup heavy cream
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Handful of fresh parsley, chopped (optional)
Instructions
- Make the Glaze: In a saucepan over medium-low heat, combine honey, brown sugar, chili flakes, soy sauce, 2 tablespoons butter, lemon juice, and water. Simmer for 5 minutes, stirring occasionally. Stir in the cornstarch slurry. Return to medium heat and cook for another 5 minutes, until thickened. Finish with the remaining 2 tablespoons cold butter for a silky, glossy finish. Set aside.
- Prepare the Salmon: Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Season salmon filets with salt and pepper, then brush with olive oil. Arrange on the tray.
- Bake and Glaze: Bake salmon for 15 minutes. Remove from the oven and spoon 1–2 tablespoons of glaze over each filet, letting some drip onto the tray. Return to the oven for another 5 minutes, until salmon is flaky and caramelized.
- Make the Creamy Orzo (Optional): Cook orzo in salted water until al dente. Drain and rinse to prevent overcooking. Return to the pot over medium heat. Stir in heavy cream, garlic powder, salt, and pepper. Let simmer for 5 minutes, until the sauce thickens and coats the pasta. Stir in fresh parsley if using.
- Serve: Plate the salmon over a scoop of creamy orzo, drizzle with extra glaze, and garnish with more parsley or sesame seeds.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Ensure the cornstarch slurry is well-mixed to avoid lumps in the glaze.
- Do not overbake the salmon to keep it moist.
- Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 salmon filet with orzo
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A