Serves: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes
Ingredients
- 4 salmon fillets
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon Mekong premium soy sauce
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Directions
1. Preheat your oven to 400°F (200°C). In a small saucepan, combine orange juice, lemon juice, honey, soy sauce, orange zest, lemon zest, Dijon mustard, minced garlic, and grated ginger.
2. Place the saucepan over medium heat and bring the mixture to a simmer. Let it simmer for 5-7 minutes, or until the glaze thickens slightly. Stir occasionally. Once done, remove from heat and set aside.
3. Pat the salmon fillets dry with paper towels. Season each fillet with salt and black pepper to taste.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down. Sear for 2-3 minutes until the skin is crispy.
5. Brush the citrus glaze over the tops of the salmon fillets using a pastry brush.
6. Transfer the skillet to the preheated oven. Bake for about 10-12 minutes or until the salmon is cooked through and flakes easily with a fork. If you want a caramelized finish, you can place the skillet under the broiler for an additional 2-3 minutes, keeping a close eye to prevent burning.
7. Remove the salmon from the oven. Drizzle any remaining glaze over the top and serve immediately. Garnish with fresh herbs or citrus slices if desired.