Chili Lime Orange Glazed Salmon- Made with fresh herbs, lime juice, tender salmon fillets, and sweet chili sauce, this bold and flavorful Orange Salmon Recipe is the perfect combination of sweet and savory. 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 orange salmon recipe. 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. Moist and filled with huge flavors, you can serve this awesome salmon with just about anything from rice to potatoes to cauliflower.
Marinated in a mixture of fresh orange juice and lime juice, chopped herbs, and sweet chili sauce, the secret to this perfectly cooked orange glazed salmon is how it’s cooked.
Marinated in chili and lime and orange, this easy sheet pan salmon with roasted bell peppers is broiled and cooked to absolute perfection.
Easy, delicious, and ready in under 25 minutes.
Ingredients in Orange Salmon
The ingredients in orange salmon include,
- 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
To make this easy flavor-filled orange glazed salmon recipe you’ll need aluminum foil and at least one (maybe two) baking sheets. 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 oven. Preheat oven to high broil and line a large rimmed baking sheet with foil (depending on how many vegetables you’d like, you may need two baking sheets). 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. If you prefer to keep this recipe less spicy, you may want to omit the red chili flakes.
- 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). I like to place the salmon in the center of the baking sheet with the chopped vegetables surrounding the perimeter.
- 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. You want to bake your salmon skin-side-down.
- 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. Salmon should reach an internal temperature of 145°F as read with a digital meat thermometer. Rotate the pan once during cooking.
- Garnish and serve. Remove the baking sheet from the oven and serve immediately with the remaining marinade.
What to serve with Chili Lime Orange Glazed Salmon
These flavorful orange glazed salmon fillets are actually quite versatile. I usually serve it with a simple side of brown or white rice 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.
More Salmon Recipes,
- Sweet Chili Miso Salmon Salad with Freekeh, Beets, and Oranges
- Teriyaki Salmon Salad with Strawberry Vinaigrette
- Salmon Tostadas with Pineapple Mango Salsa
- Grilled Salmon Burgers with Garlic Lemon Aioli
- Salmon Crab Cakes
If you try making this Orange Salmon Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Easy Sheet Pan Chili Lime and Orange Salmon
Ingredients
- 2 limes - juiced
- 1 orange - zest and juice
- 2 tbsp water
- 1/4 cup freshly chopped parsley
- 1/4 cup freshly chopped cilantro
- 2 tbsp olive oil
- 6 cloves garlic - minced
- 1 tbsp soy sauce
- 1 tsp salt
- 2 tbsp sweet chili sauce - (store-bought or homemade) see notes
- 1/2 tsp ground cumin
- 1 tsp 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
Instructions
- 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.
Notes
Nutrition
(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.
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!
Thank you so much! I am so happy you enjoyed the recipe!