This Chili Lime Orange Glazed Salmon Recipe is made with fresh herbs, lime juice, tender salmon fillets, and sweet chili sauce. Bold and flavorful, this easy salmon recipe is the perfect combination of sweet and savory, and ready in under 25 minutes. Enjoy this fantastic sheet pan dinner with your favorite sides including mashed potatoes, sweet potatoes, or fluffy rice.
Orange Glazed Salmon Recipe
Ok, you guys, let’s chat about this delicious-looking glazed salmon recipe because you need to make it…like now.
Not exaggerating, this is one of the very best salmon recipes I have ever tasted and it couldn’t be any easier to make. Filled with huge flavors, you can serve this awesome salmon with just about anything like cooked rice, buttery potatoes, or even riced cauliflower.
Marinated in a mixture of fresh orange juice, lime juice, chopped herbs, and sweet chili sauce, the secret to cooking perfect orange glazed salmon is how it is cooked!
This recipe is easy, delicious, and ready in under 25 minutes.
- Salmon – I purchased four pre-cut salmon fillets, but feel free to purchase one big piece and slice after cooking. I recommend purchasing wild-caught salmon if available as it is less fatty.
- Limes + Oranges – Salmon loves citrus. Feel free to add a little lemon in there, too, if you’d like.
- Parsley + Cilantro – You really want to use fresh cilantro and parsley in this recipe. Dried herbs won’t taste the same.
- Garlic – Go as crazy or add as little fresh garlic as you’d like. I personally love fresh garlic, especially when combined with citrus juice, salty soy sauce, and sweet chili sauce.
- Red Chili Flakes + Ground Cumin – If you’re sensitive to spicy foods, I recommend holding off on the red chili flakes or using half of what is recommended.
- Sweet Chili Sauce – You may use your favorite store-bought version or make your own homemade sweet chili sauce. Either way, sweet chili sauce is key to this recipe. If you can’t find any and don’t have time to make your own, I recommend adding 2-3 tablespoons of honey to the marinade.
- Soy Sauce – Soy sauce ties all the flavors together. Use the amount I listed as a suggestion, add more or less, to taste.
- Veggies – Since you’re baking everything on one baking sheet at the same time, it’s important to add veggies that cook pretty quickly. Bell peppers, onion, asparagus, and bok choy are all great options.
How to make Orange Glazed Salmon
For this recipe, you will need aluminum foil and at least one (maybe two) baking sheet. I like using rimmed baking sheets, like these jelly roll pans, to keep any juices from spilling over the sides as the salmon cooks.
- Preheat your oven to high broil and line 1-2 large rimmed baking sheets with foil (if you like extra veggies, you’ll definitely need two baking sheets).
- Add the lime juice, orange zest and juice, water, parsley, cilantro, olive oil, minced garlic, soy sauce, salt, sweet chili sauce, cumin, and red chili flakes to a medium bowl. Whisk well to combine.
- Transfer the salmon fillets and vegetables to the prepared baking sheet. Arrange everything in a single layer, with the salmon cooked skin-side-down.
- Cover the salmon and the vegetables with approximately half of the prepared marinade. Gently toss to coat.
- Broil for approximately 10-12 minutes, or until the peppers are just starting to char around the edges and the salmon is fully cooked through (145 degrees F). Rotate the pan once during cooking.
- Remove from the oven and serve immediately with the remaining marinade.
How to Serve
I like to serve this yummy orange-glazed salmon with a simple side of brown rice, quinoa, or a bowl full of ramen noodles.
Other yummy starchy sides include mashed potatoes, baked sweet potatoes, or garlic roasted potatoes.
Prefer something a little lower in carbs? Try serving it with a side of cauliflower rice, mashed cauliflower, or zucchini noodles.
Looking for more easy salmon recipes? Try these reader favorites:
- Sweet Chili Miso Salmon Salad with Freekeh, Beets, and Oranges
- Fresh Spring Salad with Smoked Salmon and Honey Dijon Vinaigrette
- Grilled Salmon Burgers with Garlic Lemon Aioli
- Salmon Crab Cakes
- BEST Baked Salmon with Lemon Butter (20 minutes!)
- Sesame Crusted Salmon Patties Recipe
Have you tried making this Easy Sheet Pan Chili Lime and Orange Glazed Salmon Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Easy Sheet Pan Chili Lime and Orange Salmon
- 2 limes - juiced
- 1 orange - zest and juice
- 2 tablespoon water
- ¼ cup freshly chopped parsley
- ¼ cup freshly chopped cilantro
- 2 tablespoon olive oil
- 6 cloves garlic - minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 tablespoon sweet chili sauce - (store-bought or homemade) see notes
- ½ teaspoon ground cumin
- 1 teaspoon red chili flakes - (optional)
- 4 salmon fillets - (wild-caught is best)
- 1 red bell pepper - seeded and chopped
- 1 orange bell pepper - seeded and chopped
- 1 green bell pepper - seeded and chopped
- 1 onion - peeled and cut into wedges
- To garnish: additional sweet chili sauce, cilantro and lime
- Preheat oven. Preheat oven to high broil and line a large rimmed baking sheet with foil. Set aside.
- Prepare marinade. In a medium bowl whisk together the lime juice, orange zest and juice, water, parsley, cilantro, olive oil, minced garlic, soy sauce, salt, sweet chili sauce, cumin, and red chili flakes to combine.
- Transfer salmon and vegetables to the baking sheet. Transfer the salmon fillets, bell pepper, and onion to the baking sheet and arrange in a single layer (use a second baking sheet if needed).
- Coat with marinade. Pour approximately half of the prepared marinade over the salmon fillets and bell peppers. Carefully toss the vegetables to coat and flip the salmon over and back to fully coat in the marinade.
- Bake. Transfer baking sheet(s) to the oven and broil for approximately 10-12 minutes, or until the peppers are just starting to char around the edges and the salmon is fully cooked through and reaches an internal temperature of 145°F. Rotate the pan once during cooking.
- Garnish and serve. Remove the baking sheet from the oven and serve immediately with the remaining marinade.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Hello! Dear Jessica, I can’t wait to make your Oramge-Lime Salmon recipe! As my elderly Mother is diabetic and can’t take spices at her age, I will have to sub the sweet chili sauce which I graciously thank you for pointing out Maple Syrup. Yet, Maple Syrup is still too sweet for Diabetes-2 patients IF NOT DILUTED.
To Dilute: 1/4 c. Maple Syrup to 1/3 c. Water (as she prefers, I use bottled drinking water). I will opt to add a good zinger of fresh squeezed orange juice and fresh squeezed emon juice for flavor.
As for a side dish: I will pair it with a protein based rice dish I dub “Dee’s Lo-Carb Brown Rice Collage” which Mother loves! I will post the recipe here in a minute. Have to call the plumber again, she’s stating.
Jessica, I am sending you a ‘Kiss The Chef”! De-Licious! I even mad the Sweet Chili Sauce for it.
I hail from Calgary and will be following you through your New Zealand Adventures – culinary and beyond.
I chose this because I was in the mood for Lime and Orange flavours – I ha e some Xara Cara oranges and fresh batch of limes.
I’ve been following an 80-20% Whole Thirty diet for 2 years now – so, I made only a few small sub’s in the ingredients. Nothing huge – for the sweet Chili Sauce I used 1/4 cup Maple Syrup replacing white sugar, Tapioca Flour instead of Corn flour.
The marinade was simply divine! I have to make some to keep in the fridge.
Thank you for this gem 💎 in my recipe box.
Jessica Randhawa says
Thank you for the kind words Melissa!
I found it easier to toss the veggies first in a bowl, pour them on the perimeter of the cookie sheet, then place the salmon filet in the bowl, coating each side evenly. I then laid the filet in the center and poured the remaining marinade on top before broiling
This was so delicious! So much flavor in the marinade, I put a little more sweet chili sauce in the marinade I served with. Cant wait to make this again! So good!
Jessica Randhawa says
Thank you so much! I am so happy you enjoyed the recipe!