Name: Sweet and Spicy Saucy Orange Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 Tbsp olive oil or avocado oil; 4 (5–6 oz) wild caught salmon fillets; Sea salt and freshly ground black pepper, to taste; 2 green onions, finely sliced (for garnish); Sweet + Spicy Orange Sauce:; 2 cups freshly squeezed orange juice; 4 cloves fresh garlic, minced; 1 small sweet onion, finely chopped or grated; 1 Tbsp fresh ginger, peeled and grated; 1/4 cup no sugar added orange marmalade; 2 Tbsps apple cider vinegar; 1 red chili, seeded and finely chopped; 2 Tbsps gluten-free flour or arrowroot powder; Optional Sides: Cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper

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This Sweet and Spicy Saucy Orange Salmon is a bold and flavorful dish that brings together the brightness of citrus, the warmth of fresh ginger and garlic, and the subtle heat of red chili. It’s a well-balanced and vibrant meal that feels gourmet but is simple enough for a weeknight dinner. Perfectly seared salmon is coated in a glossy, zesty orange sauce that’s both sweet and savory—an instant favorite.

Sweet and Spicy Saucy Orange Salmon

Why You’ll Love This Recipe

Bold flavors: The sauce has layers of citrus, sweetness, spice, and umami that complement the richness of salmon.
Healthy and clean ingredients: No added sugar or processed sauces—just real, fresh ingredients.
Meal prep friendly: It stores well and reheats beautifully, making it ideal for planning ahead.
Quick and easy: With just 30 minutes of cooking, this dish is faster than takeout and so much better.
Versatile: Serve it with brown rice, quinoa, or fresh greens to make it your own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salmon:
1 Tbsp olive oil or avocado oil
4 wild-caught salmon fillets (5 to 6 oz each)
Sea salt and freshly ground black pepper
2 green onions, finely sliced (for garnish)

Sweet + Spicy Orange Sauce:
2 cups freshly squeezed orange juice
4 cloves garlic, minced
1 small sweet onion, finely chopped or grated
1 Tbsp fresh ginger, peeled and grated
1/4 cup no sugar added orange marmalade
2 Tbsps apple cider vinegar
1 red chili, seeded and finely chopped
2 Tbsps gluten-free flour or arrowroot powder

Optional Sides:
Cooked brown rice
Chopped cucumbers drizzled with apple cider vinegar, sea salt, and white pepper

Directions

Make the Orange Sauce:
In a medium saucepan over medium-low heat, combine all sauce ingredients. Whisk well and let it simmer for about 10 minutes until slightly reduced and thickened, stirring occasionally.
Blend the Sauce:
Once thickened, carefully blend the sauce using an immersion blender until smooth. Cover and set aside.
Prepare the Salmon:
Pat the salmon fillets dry and season both sides with sea salt and black pepper.
Sear the Salmon:
Heat oil in a large skillet over medium heat. Add the salmon fillets skin-side down and sear for about 3 minutes per side, or until golden and crisp.
Add Sauce and Finish Cooking:
Pour the orange sauce into the skillet with the salmon. Let it cook for another 3–4 minutes, spooning the sauce over the salmon, until hot, bubbly, and the fish flakes easily with a fork.
Serve:
Garnish with sliced green onions and serve over brown rice with cucumber salad if desired.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Swap the protein: Use chicken breast or tofu in place of salmon.
Adjust the heat: Add more or less chili based on your spice preference, or use red pepper flakes.
Make it tropical: Stir in a bit of pineapple juice or crushed pineapple for a tropical twist.
Add greens: Stir-fried bok choy or steamed broccoli pairs beautifully with this dish.
Glaze only: Use the sauce as a glaze over grilled salmon or baked fish if you’re short on time.

Storage/Reheating

Storage: Store leftover salmon and sauce in airtight containers in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop over low heat, spooning sauce over the salmon until heated through.
Microwave on medium power for 1–2 minutes, checking halfway.

Meal Prep Tip: Store rice, cucumbers, and salmon in separate compartments or containers to preserve texture.

FAQs

Can I use bottled orange juice instead of fresh?

Yes, but fresh orange juice gives the best flavor. Look for 100% juice with no added sugar if using bottled.

What kind of salmon works best?

Wild-caught salmon is preferred for its flavor and texture, but any salmon fillet will work.

Can I make the sauce ahead of time?

Absolutely. The sauce can be made 2–3 days in advance and stored in the fridge. Reheat before serving.

How spicy is this dish?

It has a mild to moderate heat. You can adjust the chili to your liking or omit it for a milder version.

Can I bake the salmon instead?

Yes. Bake at 400°F for 12–15 minutes, then pour the warm sauce over just before serving.

What’s a good side dish besides rice?

Try quinoa, couscous, steamed vegetables, or a crisp cucumber salad with vinegar.

How do I know when salmon is cooked?

It should flake easily with a fork and be opaque throughout. Internal temperature should be 125–130°F for moist, medium salmon.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze the sauce separately for up to 1 month.

Is this recipe gluten-free?

Yes, as long as you use gluten-free flour or arrowroot and confirm that your marmalade and vinegar are gluten-free.

Can I double the sauce?

Yes, the sauce is very versatile and delicious over chicken, tofu, or veggies—so make extra if you like!

Conclusion

Sweet and Spicy Saucy Orange Salmon is a vibrant, flavorful, and satisfying dish that turns a simple dinner into something special. With just the right balance of citrusy sweetness and gentle heat, it’s sure to become a go-to favorite. Serve it up with rice and a light salad, and you’ve got a restaurant-quality meal in under an hour