Oven-Baked Asian Salmon with Orange Soy Glaze (Easy Dinner)
This oven-baked Asian salmon is a very popular dish in my home. I make it at least twice a month. The recipe is easy, flavorful, and something I crave all the time. To prepare it, I stir a simple Asian sauce made with pantry ingredients like soy sauce, honey, fresh ginger, and orange juice directly in a baking dish. I add the salmon portions, then let the oven do the rest. As the salmon cooks, it absorbs the sauce and turns juicy and flaky. Once the fish is ready, I transform that same sauce into a sticky orange soy glaze. I drizzle it over the salmon for bold, takeout-style flavor. The whole dish comes together in about 30 minutes and tastes incredible.
This recipe was the first dish I ever published on my website in 2020. I have cooked it countless times since then. Over the years, I refined the sauce and simplified the method. I decided to rebuild the post with better photos, a video, and a clearer recipe. This is the version I cook for my family now.
Why You’ll Love This Oven-Baked Asian Salmon
- Fast and weeknight-friendly
This recipe is perfect for busy nights. It takes about 30 minutes from start to finish. You need just 15 minutes of prep and 10 minutes in the oven and 5 minutes to finish the sauce. - Better than takeout
You get all the bold, savory-sweet flavor without MSG or artificial flavor enhancers. The sauce uses only real, easy-to-find ingredients, so you can enjoy it without feeling heavy afterward. - Delicious and nutritious
Salmon is rich in protein and healthy fats. When you serve it with rice, vegetables, or both, it becomes a balanced and satisfying meal. - No refined sugar added
Unlike many Asian-style sauces, this one is naturally sweetened with freshly squeezed orange juice and honey. No brown sugar. No corn syrup. - Easy to customize
You can adjust the heat, sweetness, or toppings to match your taste. It works just as well for a family dinner as it does for guests.
Equipment
- Oven-safe baking dish – I used rectangle baking dish that is 9×13 inches. I bought mine from Home Goods store, but here is a similar one.
- Measuring cups and spoons – there are measuring pitchers for liquids and measuring cups and spoons for the dry ingredients.
- Small saucepan – to prepare the orange soy glaze.
- Fine mesh strainer – please use a heat resistant mesh strainer made of stainless steel.
- Microplane – you need one to grate the ginger. You can also use it for the garlic.
- Garlic press – you can either use a garlic press, microplane or chop the garlic very finely.
- Juicer – to squeeze out fresh orange juice.
- Whisk – to prepare a smooth glaze.
Please Note: Some of the links in this blog post are Amazon affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting The Food Kooky!
How to Make Oven-Baked Asian Salmon
- Preheat the oven to 380°F (193°C).
- Make the sauce in a deep, oven-safe baking dish by whisking together the soy sauce, honey, orange juice, sesame oil, rice vinegar, sriracha, garlic, and ginger.
- Add the salmon to the baking dish and spoon some of the sauce over the fillets. You can also flip them over to make sure that they are covered with sauce well.
- Bake for 10 -15 minutes, depending on thickness, until the salmon reaches an internal temperature of 145°F (63°C).
- Remove the salmon from the baking dish and set it aside on a serving plate.
- Strain the sauce through a fine mesh strainer into a small saucepan.
- Simmer the sauce over medium heat.
- Mix the cornstarch and water in a small bowl, then add it to the simmering sauce.
- Cook and stir until the glaze thickens and coats the back of a spoon.
- Serve the salmon over rice and broccoli. Drizzle with the orange soy glaze and add your favorite toppings.
Helpful Tips for Perfect Oven-Baked Asian Salmon
- Use boneless, skinless salmon when possible
Boneless, skinless salmon fillets work best for this recipe. If your salmon has skin on, make one or two shallow slits in the skin with a sharp knife. This helps the sauce reach the flesh and season the fish more evenly. You can also remove the skin yourself or ask the fish market associate to do it for you. - Cut the salmon into equal portions
Try to portion the salmon into pieces that are similar in size and thickness. Even portions help the fish cook at the same rate and prevent some pieces from drying out while others are still undercooked. - Adjust baking time based on thickness
Baking time will vary depending on how thick your salmon fillets are. For best results, use a food thermometer and remove the salmon from the oven when it reaches 140°F (60°C). The temperature will continue to rise as it rests and reach 145°F (63°C). - Stir the sauce patiently
When thickening the sauce, keep the heat at medium and stir constantly. The glaze is ready when it coats the back of a spoon. This can take several minutes. Be patient and avoid increasing the heat, as the sauce can burn easily.
Storage and Reheating
- Storage
Store leftover salmon and sauce in an airtight container in the refrigerator for up to 3 days. For best results, keep the salmon and sauce stored together so the fish stays moist. - Reheating
Reheat gently to avoid drying out the salmon. Warm it in a skillet over low heat with a spoonful of the sauce, or microwave it in short intervals until just heated through. Avoid overheating, as salmon can dry out quickly. - Cold leftovers
This salmon also tastes great cold or at room temperature and works well in salads or grain bowls.
Oven-Baked Asian Salmon with Orange Soy Glaze
Servings: 4 people
Ingredients
- 1 ½ lb salmon fillet (skinless, boneless) (or four individual portions of the fillet)
- ½ cup soy sauce (Tamari or Coconut Aminos for gluten free)
- ½ cup freshly squeezed orange juice
- 1 tsp grated fresh ginger
- 2 cloves minced garlic (or pressed)
- 1 Tbsp sesame oil light or dark
- 2 Tbsp honey
- 1 tsp rice vinegar Without added sugar
- ½ tsp sriracha sauce or to taste
- ¼ cup water
- 1 Tbsp cornstarch
Sides
- rice and broccoli for serving
Toppings
- green onions, sesame seeds or Sriracha mayo optional
Instructions
- Preheat oven to 380℉
- In a deep, oven safe baking dish add the soy sauce, orange juice, rice vinegar, sriracha sauce, grated garlic and ginger.
- Stir the ingredients for the sauce very well.
- Cut the salmon to 4 equal portions.
- Place the salmon fillets in the baking dish with the sauce. Flip the fillets over so they are covered on both sides with sauce.
- Bake for 10 -15 minutes at 380℉ depending of the thickness of the fillets. The internal temperature of the salmon should be 145°F (63°C)
- Using oven mitts, remove the baking dish from the oven.
- Transfer the cooked fish fillets on plate or a serving dish. Strain the sauce through a fine mesh strainer into a saucepan.
- Heat up the sauce in the saucepan and bring to a simmer.
- Add ¼ cup of water and 1 tablespoon of cornstarch in a bowl. Stir to combine.
- Add the cornstarch and water mixture to the simmering sauce. Stir until the sauce thickens and coats the back of the spoon.
- Serve the salmon with cooked rice and roasted broccoli. Drizzle with the sauce and top with sliced green onions and sesame seeds before serving.
Notes
Pro tip: measure the sesame oil first. Then use the same tablespoon to measure the honey. The honey will slide off easily off the spoon.
*Baking time may need to be adjusted depending on the thickness of the salmon.
Other Asian recipes you might like
Asian Waffles with Leftover Rice (Gluten Free)
Asian Omelet with Smoked Salmon (Keto, Gluten Free)