This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!
I tried a new recipe for Orange Rosemary Glazed Salmon the other evening for our dinner. Whoa! It tasted absolutely fantastic, so I want to share the recipe on my blog today. Hopefully you will be inspired to make this salmon for your own dinner… you won’t regret it!
My husband and I love salmon, so I am constantly on the search for new ways to prepare it. I found this recipe on Pinterest, and it is now quite possibly one of my favorite recipes for salmon. It’s SOOOO good!
The original recipe was inspired by Cooking Light, and features pan-seared salmon fillets covered with a fresh, thickened citrus glaze. It’s delicious, and so very easy to prepare! The recipe makes 4 servings.
How To Prepare Orange Rosemary Glazed Salmon
I only cooked 2 salmon fillets since only two of us were eating, but I kept the sauce amount the same as written (and saved the extra sauce for another time). Here’s how to make this delicious orange rosemary glazed salmon:
Heat olive oil on medium-high heat in a large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is really hot (but not smoking), add the salmon to skillet (it should sizzle when it hits the pan).
Cook the salmon fillets for 3-4 minutes, then carefully turn salmon over and cook the other side for 3-4 minutes until fully cooked. When done and golden brown, remove the browned salmon from the skillet (leaving the hot oil in the skillet). Keep the cooked salmon warm.
Make The Sauce For Orange Rosemary Glazed Salmon
Turn the heat under the skillet to medium-low. Add the minced garlic and rosemary, and cook, stirring often, for about 20-30 seconds.
Pour 1/4 cup (4 Tablespoons) of chicken broth to the skillet. Stir the ingredients, to combine. Cook this on a low simmer until most of the liquid has reduced in volume.
The next thing to do is to add the orange zest, lemon juice, honey and orange juice to the skillet. Stir to combine. Now the orange sauce will begin to smell wonderful!
In small cup, stir together the remaining Tablespoon of chicken broth with the cornstarch until smooth. Pour this mixture into the skillet, stirring well, as it is added. Season the sauce with salt and pepper, to taste.
Bring the orange sauce to a boil. Boil it for one minute, stirring constantly. The sauce will thicken as it cooks.
To Serve Orange Rosemary Glazed Salmon
Return the cooked salmon back into the skillet with the sauce. Spoon some of the sauce over each piece to cover. Garnish each fillet with a thin slice of orange, and a sprig of fresh rosemary (if desired).
Carefully remove the orange rosemary glazed salmon and transfer to serving plates. Spoon additional sauce over each piece, if desired (it’s good- highly recommend).
Garnish each orange rosemary glazed salmon fillet with a fresh rosemary sprig, and fresh orange slice, if desired. Serve, and enjoy this wonderful dinner!
I really hope you will try this recipe for orange rosemary glazed salmon. The fresh citrus glaze tastes absolutely delicious on the salmon, and really enhances it. We said “this is REALLY good” several times while eating it, and I’m confident you will enjoy it, as well! Have a wonderful day.
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Recipe Source: http://www.cookingclassy.com/orange-rosemary-glazed-salmon/
- 2 teaspoons olive oil
- 4 (6 ounce) skinless salmon fillets (about 1 inch thick)
- Salt and ground black pepper
- 2 cloves garlic , minced
- 2½ teaspoons minced fresh rosemary
- 5 Tablespoons chicken broth (divided-4 T. in one cup, 1 T. in another))
- 1½ teaspoons orange zest
- 2 teaspoons lemon juice
- 1½ Tablespoons honey
- 2/3 cup fresh squeezed orange juice
- 2½ teaspoons cornstarch
- 2 Oranges (thinly sliced) and sprigs of fresh rosemary for garnish (if desired)
- Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
- Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
- In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
- Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!