- Prep time 10 minutes
- Cook time 15 minutes
- Serves 1 to 2
Our favorite weeknight dinners are all about simple and fresh ingredients, and this is one meal in particular that the whole family looks forward to. The recipe is bright and flavorful, and if you have kids like I do, it’s an easy cleanup.
To make this dish, start with a citrusy glaze made with fresh California Valencia oranges, honey, coconut aminos to balance the sweetness, some avocado oil, and a dash of garlic powder. Coat the salmon with the glaze, then sear it in a skillet and finish in the oven with a quick bake. It’s ready in 30 minutes, which is perfect for hungry kids that don’t wanna wait too long. This salmon goes well with anything from roasted seasonal veggies (bell peppers, zucchini, or sweet potatoes) to fluffy white rice, while the glaze can go on any other protein or veggie mix. —jeannette ogden
Test Kitchen Notes
This recipe is shared in partnership with California Citrus Growers. —The Editors
California Valencia orange, zested and juiced (plus extra slices for garnish)
avocado oil, divided
wild salmon (about 2 to 3 fillets)
- Preheat the oven to 430°F.
- In a medium bowl, combine the orange zest and juice, honey, coconut aminos, 1 tablespoon avocado oil, garlic powder, and salt, and stir to combine.
- Using a baking dish or zip-top bag, combine the salmon with the orange and honey glaze.
- Set a large oven-proof skillet over medium heat with 1 tablespoon avocado oil. Pan-sear the salmon fillets for about 8 minutes, flipping halfway through.
- Transfer the skillet to the oven and bake for 5 minutes, or until the salmon is cooked to your preferred doneness. While the salmon bakes, cut thin slices of Valencia oranges for garnishing.
- Remove the salmon from the oven and serve with the Valencia orange slices on top.