Orange Sesame Salmon

5 from 2 votes

Easy, sheet pan weeknight baked salmon dinner with a sweet mandarin orange glaze and served over rice with your favorite toppings.

Prep Time15

Cook Time15

Total Time30

Servings: bowls

Preheat oven to 350°F & Prep Salmon: While oven preheats, line baking sheet with parchment. Pat salmon dry and place onto baking sheet. *Remove skin if you want (but it comes off very easily after baking).*
Prep Sauce & Bake Salmon: In a mixing cup or small bowl, add soy sauce, vinegar, honey & orange juice. Place orange carcasses or left over orange halves onto parchment with salmon. Sprinkle salmon with some salt. Bake salmon 12-15 minutes until medium rare or cooked through however you like it.
While salmon is baking, make sauce: in a small sauce pan heat sesame oil on medium heat. Add minced garlic & fresh ginger if using toss 30 seconds or so until fragrant and starting to turn golden. Add liquids and stir until combined. Simmer 5 minutes or so. In a small dish add cornstarch with a splash of water. Pour cornstarch slurry into sauce and cook on medium high heat until cornstarch activates and glaze is thick and bubbly. Remove from heat and adjust to taste. Add sesame seeds and green onion.
Glaze Salmon: When salmon is finished cooking, let rest 3-5 minutes. I like to cut or flake my salmon into pieces before saucing, but you can also glaze the whole piece of salmon.
Make Rice Bowl: Serve with ½ or 1 cup cooked rice, half avocado with a drizzle soy sauce, more green onion & shaved carrots.

Oranges: any fresh oranges you can find will work! You can also sub with store bought orange juice, but make sure it is 100% orange juice.