2-4 Salmon Fillets
1/4 C Orange Juice
Zest from 1 Orange
1/4 C Soy Sauce
1/4 C Honey
1 Tsp. Sesame Seed Oil
2 Tb. Hot Sauce
Cooking fish used to scare me. I was always afraid it wouldn’t be under cooked or it would be over cooked. I don’t have that worry anymore. I have faced my fears and now we (and by we I mean Tomithy and Samari) have fish about once a week. The fear was really silly. I can cook just about anything, so why I was so intimidated by fish, I will never know. This fish has a bright Orange flavor that will brighten those taste buds right up. Perfect for a light summer meal! Here is how I made the Orange Salmon.
Next you want to place the salmon in the bowl (or a zipper bag) and make sure the fish is completely covered in the marinade. You will want to marinade your salmon for about 20 minutes. You can do this on the counter or the fridge.
While the fish is marinading, you will want to prepare the oven and the baking dish. I always line my baking dish with foil and also spray with some non-stick spray. You will also want to adjust the baking racks in your oven to the middle setting and the top setting. It is better to set these up before you turn on the oven so you aren’t dealing with hot oven racks. Then preheat your oven to 400 degrees.
TIP—– Since every fish is cut at different thickness the general rule is to bake your fish 6 minutes for 1/2 inch of thickness.
Don’t throw away the marinade. Pour the marinade into a small sauce pan. Over low/medium heat you want to cook the sauce until it has reduced by half and is nice and thick. Be careful not to burn the sauce. The honey will want to burn so be sure to stir and keep an eye on it.
Now that the fish has baked for 15 minutes (or however long your fish needed to bake because of thickness) remove it from the oven. NOW TURN THE OVEN UP TO 425 degrees.
Take that marinade and brush the tops of the salmon. Now you will want to place the fish back into the oven on the TOP RACK and bake for 3 more minutes. The higher temp and the closeness of the broiler will cause the sauce to caramelize.