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Salmon filet with sliced blood orange on top with a side of rice

Blood Orange Glazed Salmon

Sweet savory blood orange glaze kisses these salmon filets with all the right flavors. It's so good, you'll want to add it to your regular dinner rotation.
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Course: fish, Main Course, Main Meal
Cuisine: Amercian
Keyword: easy dinner, easy recipe, fish dinner
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Author: Laura Franco



  • 3/4 cup fresh blood orange juice
  • 3 tbsp honey
  • 2 teaspoons low sodium soy sauce


  • 2-1/2 lb. salmon filets
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sweet paprika
  • 4 slices blood orange



  • Whisk blood orange juice, honey, and soy sauce in a small saucepan.
  • Bring the mixture to a boil.
  • Reduce it to a simmer for 6 minutes. The glaze will reduce by half.
  • Remove from heat and let cool at room temperature.


  • Cover a small cookie sheet or pan with parchment paper.
  • Cover a small cookie sheet or pan with parchment paper.
  • Spray a rack with non-stick spray and place two slices of blood orange on the rack. If you don't have a rack, place the orange slices on the parchment paper.
  • Mix salt, pepper, and paprika and sprinkle on the salmon filets.
  • Pour half of the room temperature glaze into a small dish and set it aside.
  • Brush 1/2 of the glaze on the salmon.
  • Place a slice of blood orange on top of the glazed salmon and brush the orange with glaze.
  • Discard any left-over glazed that was used to glaze the raw fish. (Do not discard the other half of the glaze that was set aside.)
  • Bake at 400° for 20 minutes. Remove salmon from the oven, turn heat up to broil.
  • Brush the salmon with the glaze that was set aside and place it under the broiler for 3-5 minutes, watching it very carefully so that it doesn't burn.


Krazy Kitchen Mom Tips
  • Salmon often has small bones under the flesh. Lightly press down on the top of the filet, if you feel any bones, just pull them out with your fingertips.
  • I'm not a big fan of salmon skin so I remove it with a very sharp knife before I cook the filets. You can also ask the fishmonger at your market to remove it for you.
  • Buy equal-sized salmon filets so they will cook equally.
  • If you cannot find blood oranges, simply use regular navel oranges.
  • To double this recipe, simply select 2X in the recipe card below.