Orange Salmon Recipe
Orange Salmon Recipe photo by Taste of Home

Orange Salmon Recipe

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4.5 11 12
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The first time I made this, it became my husband's favorite meal. That's really saying something because normally his favorite meals involve having most of a cow on his plate! —Tammy Hayden, Quincy, Michigan
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 tablespoons Cajun seasoning
  • 1 teaspoon brown sugar
  • 4 salmon fillets (6 ounces each), skin removed
  • 1/2 cup orange marmalade
  • 1/4 cup lime juice

Nutritional Facts

1 each: 418 calories, 18g fat (4g saturated fat), 100mg cholesterol, 933mg sodium, 29g carbohydrate (26g sugars, trace fiber), 34g protein


  1. Combine Cajun seasoning and brown sugar; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Add marmalade and lime juice to the skillet; heat through. Yield: 4 servings.
Originally published as Orange-Glazed Salmon in Simple & Delicious June/July 2010, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Dec. 29, 2013

"This was the best salmon recipe I have tried, definitely a keeper."

Reviewed Apr. 30, 2013

"We really enjoyed this recipe and it was so easy to prepare from ingredients normally at hand."

Reviewed Apr. 17, 2013

"Really liked the recipe! I made it according to the recipe except I heated the marmalade and lime in a saucepan separately. That way you could use what you wanted. Will definitely add lime zest to the sauce next time. Yes, a next time! :)"

Reviewed Feb. 6, 2013

"Nice combo of spicy and sweet. Good one!"

Reviewed Nov. 3, 2012

"<p>I did not have marmalade on hand, so I substituted juice of half an orange, sweetened with about 2 Tbsp honey. Maple syrup would also work. I wanted a thick sauce, so, after cooking the salmon, I took it out of the pan and kept warm. I added the juices and honey to the pan and cooked until thickened and reduced, about 2 minutes. I served the salmon over a bed of cranberry rice pilaf and poured the orange sauce over the whole dish. Excellent!</p>"

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