Name: Blood Orange Salmon
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Asian, American
Ingredients: 2 1/2 pound salmon wild-caught (not frozen); 1 teaspoon garlic minced; 3 tablespoons teriyaki sauce; 2 tablespoons soy sauce low-sodium; 2 teaspoons light brown sugar; 3 tablespoons of butter melted; 4 blood orange slices; 4 tablespoons blood orange juice; 2 tablespoons orange marmalade; 2 or 3 sprigs of fresh dill weed freshly; 2 Italian fresh basil leaves; Optional: 1/4 teaspoon grated fresh ginger, salt and pepper to taste

Blood oranges and this mix of Asian flavors in this delectable sauce will bring this wild-caught salmon to a gourmet flavor that tastes like it came from a 5-star restaurant.

The juice from the oranges, orange marmalade, soy sauce, a little teriyaki sauce, fresh herbs, garlic, and just a bit of brown sugar whisks together into a delicious glaze for any salmon lover.

The blood orange is a variety of orange with a beautiful ruby red crimson color inside, it is also known as the raspberry orange because it has a hint of berry flavor.

Baked, grilled, air-fried, or pan-sauteed, we have every cooking method for you to try.

This salmon dish is easy to make in less than 30 minutes and makes one of the tastiest seafood dishes using salmon out there.

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Blood Orange Salmon a Delicious Seafood Recipe Step-By-Step and some tips

preheat the oven to 425 degrees ( see other cooking methods in the recipe card below)
mix the sauce ingredients
pour over the salmon in a greased baking dish
top with orange slices, dill weed, and basil
bake for 20 to 25 minutes or until the fish flakes easily
salmon when cooked should reach 145 degrees using an instant-read thermometer
print off the recipe at the end
Tips: cut out the sugar for less sweetness, and add some ginger to for a little spicy taste or cayenne pepper.
Do not overcook the salmon.
If you can't find blood oranges use navel oranges.
If the salmon starts to dry out add more orange juice or water

blood oranges and ingredients for sauce on salmon

Other Favorite Topping Recipes for Smoked Salmon

teriyaki sauce with crushed pineapple and a little brown sugar
mango, chopped green bell peppers, pineapple, and papaya
pecans, brown sugar, and apricot preserves
fresh lemon butter garlic sliced and fresh dill weed
cajun spices, tequila, and hot sauce
chicken broth butter and fresh parsley, basil, garlic with oregano
jarred pesto
heavy cream with dill and melted butter poured over smoked salmon after cooking
rosemary, lemon wedges, black pepper, and butter

Alternate Cooking Methods

Stovetop: saute in a gridded style cast iron pan with 2 tablespoons cooking oil or butter add other ingredients and pan-fry for around 10 minutes flipping once
Air Fryer: preheat to 400 degrees, oil spray salmon using an oven-proof pie plate, or place on an oil-sprayed basket. Add half the sauce ingredients, and air fry for 2 minutes before completing cooking add the rest of the sauce and air fry for around 7 minutes or until salmon flakes easily
Grilled: heat the grill to 400 degrees then place salmon in a greased cast iron skillet, and pour the sauce over it. Place the pan on the grates of the gas grill on medium heat, or on a charcoal grill 4 to 6 inches away from the coals ( salmon will cook in around 8 to 11 minutes depending on thickness

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More Salmon Dishes to Try

salmon baked with blood oranges in an Asian sauce

Perfect Side Dishes

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orange salmon, blood orange seafood recipes, orange seafood recipes, salmon recipes

Asian, American

Yield: 4

Author: Claudia Lamascolo

Blood Orange Salmon

This is a delicious sauce baked with wild-caught salmon with a blood orange sweet and tangy flavor

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

2 1/2 pound salmon wild-caught (not frozen)
1 teaspoon garlic minced
3 tablespoons teriyaki sauce
2 tablespoons soy sauce low-sodium
2 teaspoons light brown sugar
3 tablespoons of butter melted
4 blood orange slices
4 tablespoons blood orange juice
2 tablespoons orange marmalade
2 or 3 sprigs of fresh dill weed freshly
2 Italian fresh basil leaves
Optional: 1/4 teaspoon grated fresh ginger, salt and pepper to taste

Instructions

Preheat the oven to 425 degrees and grease a deep baking dish.
In a small bowl whisk all the savory and sweet ingredients together except for the dill and basil.
Pour the mixture over the salmon into a greased baking dish and top it with slices of blood oranges, dill weed, and basil.
Bake for 25 minutes or until the fish flakes easily.
Note: for grilling use the sauce and salmon preferably in a cast iron skillet. In the air fryer use this sauce for basting the salmon in two steps. If it starts to splatter, add a piece of foil over the top in the air fryer or a silicon small mat to reduce any cleanup.
Tips: cut out the brown sugar for less sweetness, and add some ginger to for a little spicy taste or cayenne pepper.
Do not overcook the salmon.
If you can't find blood oranges use navel oranges.
If the salmon starts to dry out add more orange juice or water

Notes

Alternate Cooking Methods

Stovetop: saute in a gridded style cast iron pan with 2 tablespoons cooking oil or butter add other ingredients and pan-fry for around 10 minutes flipping once
Air Fryer: preheat to 400 degrees, oil spray salmon using an oven-proof pie plate, or place on an oil-sprayed basket. Add half the sauce ingredients, and air fry for 2 minutes before completing cooking add the rest of the sauce and air fry for around 7 minutes or until salmon flakes easily (serve with slices on top of oranges)
Grilled: heat the grill to 400 degrees then place salmon in a greased cast iron skillet, and pour the sauce over it. Place the pan on the grates of the gas grill on medium heat, or a charcoal grill 4 to 6 inches away from the coals ( salmon will cook in around 8 to 11 minutes depending on thickness

Other Favorite Topping Recipes for Smoked Salmon

teriyaki sauce with crushed pineapple and a little brown sugar
mango, chopped green bell peppers, pineapple, and papaya
pecans, brown sugar, and apricot preserves
fresh lemon butter garlic sliced and fresh dill weed
cajun spices, tequila, and hot sauce
chicken broth butter and fresh parsley, basil, garlic with oregano
jarred pesto
heavy cream with dill and melted butter poured over smoked salmon after cooking
rosemary, lemon wedges, black pepper, and butter

Nutrition Facts

Calories

551.31

Fat (grams)

26.54 g

Sat. Fat (grams)

8.19 g

Carbs (grams)

17.25 g

Fiber (grams)

0.22 g

Net carbs

17.01 g

Sugar (grams)

15.3 g

Protein (grams)

58.11 g

Sodium (milligrams)

1150.55 mg

Cholesterol (grams)

178.49 mg

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