We’re taking pan-fried salmon and a delicious hot honey orange sauce to make this salmon recipe for dinner.
It will be a family favorite, great for serving at a dinner party or when you want to try a new salmon recipe.
Follow the steps and tips below to learn how to make this hot honey orange salmon recipe.
Hot Honey Orange Salmon
Our Pan-Fried Hot Honey Orange Salmon is a winner.
This easy recipe makes good use of salmon but amps up the taste.
We take orange sauce and hot honey and combine them, and the result is tasty magic.
This unique sauce works on salmon, but you’ll want to slather it over everything.
We love salmon, so we’re always looking for new ways to have it for dinner.
Our Honey Pineapple Salmon is popular in our home and a reader favorite on the blog.
This Hot Honey Orange Salmon was a big hit with our boys, which is always a win-win.
And even if you’re not a fan of hot food, no worries with this recipe! It does call for hot sauce, but it’s mild. If you prefer a little more heat, you’ll want to double the hot sauce in this recipe.
What You’ll Need:
Orange Juice. I recommend 100% orange juice from Florida Orange Juice. But you can also use fresh-squeezed orange juice; make sure the oranges are sweet and juicy.
Low-sodium Chicken Broth. Again, store-bought works, or you can use homemade chicken broth. Use whichever you have on hand and is the most convenient.
Grand Marnier Liqueur. The decision to add Grand Marnier liqueur is optional, but not really (LOL). I say this because using it gives a depth of orange flavor that takes this sauce to another level. However, it’s not a dealbreaker if you choose to skip it.
Orange Marmalade. Some folks add orange zest when making an orange sauce, but it’s overkill if you use a true marmalade. It is made with plenty of orange zest, so you don’t need to add more. *I used Smuckers Sweet Marmalade, and I highly recommend it. No cap!
Cornstarch. Cornstarch is added to thicken the sauce; you don’t need much; only a tablespoon will do.
Smoked Paprika adds a smokiness to the sauce that complements it well. If you don’t have smoked paprika, use sweet paprika, and everything will be alright. Trust.
Melted Unsalted Butter adds silkiness and lots of sweet cream butter flavor; it’ll have you licking your lips and literally licking the pan afterward. Listen. You’ve been warned.
Garlic brings a subtle savory flavor. Typically, I love to add more garlic, but here, it’s a supporting character that makes this delicious sauce shine.
Honey is the key component in making a hot honey recipe, and since this sauce is part of the mash-up, we have to have it. It’s as simple as that.
Hot Sauce. You can’t make hot honey sauce without adding hot sauce. We recommend using whatever hot sauce you like, and that is all that matters.
How to make Hot Honey Orange Salmon
Serving Size: 4-5
Ingredients for the Hot Honey Orange Sauce Part 1
- 1/2 cup of orange juice + 2-3 tbsps of additional orange juice
- 1/2 cup of low-sodium chicken broth (or vegetable broth)
- 2 tbsps of Grand Marnier liqueur
- 1/2 cup of orange marmalade
- 1 tbsp of cornstarch
- 1/4 tsp of smoked paprika
Directions:
- Add 1/2 cup of orange juice, 1/2 cup of low-sodium chicken broth, 2 tablespoons of Grand Marnier liqueur, and 1/2 cup of orange marmalade in a saucepan over medium-high heat.
- Whisk until the mixture is thoroughly combined.
- Add one tablespoon of cornstarch and 2-3 tablespoons of orange juice to a small bowl.
- Mix with a fork or a small whisk to make a slurry.
- Slowly add that mixture to the sauce in the saucepan and mix thoroughly. Then add the 1/4 teaspoon of smoked paprika and whisk until thoroughly combined.
- Reduce the heat to low and simmer. Set aside.
Tip: As the sauce simmers, whisk continuously to prevent lumps from forming.
The sauce should thicken nicely to coat the back of a spoon.
For a smoother sauce, strain it through a fine mesh sieve before moving on to part 2 of the sauce.
Additional Tips:
If you prefer, you can use vegetable broth instead of chicken broth.
You can also substitute the Grand Mariner liqueur with orange extract.
Ingredients Part 2
- 1/4 cup of melted unsalted butter
- 1 large or 2 medium cloves of garlic, minced
- 1/4 cup of honey
- 2-3 tbsps of your favorite hot sauce *I used Truff Hotter Sauce White Truffle Hot Sauce
- 1-2 tablespoons of finely chopped fresh parsley
Directions for Part 2 of making the Hot Honey Orange Sauce
- Add 1/4 cup of melted unsalted butter, one large clove of minced garlic, 1/4 cup of local honey, and 2 to 3 tablespoons of your favorite hot sauce to the saucepan with the orange sauce (from part 1).
- I recommend adding one tablespoon of hot sauce, tasting it, and then adding more if desired.
- Stir the mixture until all ingredients are combined with the orange sauce (from part 1). Add in 1-2 tablespoons of finely chopped fresh parsley.
- Taste and adjust flavors to suit your particular taste.
- Turn off the heat and keep it in the saucepan, cover with a tight-fitting lid until ready to serve.
Note: The sauce should coat the back of a spoon when it’s ready. It thickens slightly as it cools, so if it feels too thin while hot, give it another minute or two of simmering. If it gets too thick, whisk in a tablespoon of orange juice or broth.
Ingredients for Pan-Fried Salmon
- 4-5 center-cut salmon filets, about 1-inch thick
- 2-3 tbsps of olive oil
- sea salt or kosher salt to taste
- freshly cracked black peppercorns to taste
- melted butter
How to fry salmon:
-
- Add salt and pepper to the salmon on both sides.
- Allow the salmon to rest at room temperature for 10-15 minutes before cooking.
- Place a large skillet over medium-low heat, and add the 2-3 tbsps of olive oil.
- When the oil is hot, add the salmon filets skin-side down.
- Cook for 4-5 minutes, and add a small amount of melted butter over the salmon filets. Then use a spatula to turn them over gently.
- Cook for an additional 3-4 minutes.
- Place the salmon on a serving plate and spoon over the Hot Honey Orange Sauce.
Optional Step: For an extra-glossy glaze, return the salmon to the skillet over low heat and spoon the sauce over it for 30 seconds before plating.
How many people will this recipe serve?
It will depend on the number of salmon filets you fry. Since we’re a family of (5), we fried (5) salmon filets.
Our recipe is based on a serving of (5). You can adjust the serving size using the recipe card below.
What to serve with the Hot Honey Orange Salmon recipe?
You can serve this pan-fried salmon recipe with sides such as steamed vegetables, rice, quinoa, or roasted potatoes.
The first time we made this dish, we made orange rice and steamed broccoli.
We’ve also enjoyed this recipe with brown rice and bok choy.
How to store the leftovers
If you have leftovers from this salmon recipe, store them in an airtight container in the fridge for 2-3 days.
You can reheat the salmon in a skillet over low heat.
How Spicy Is This Hot Honey Orange Glazed Salmon?
The heat is mild to medium, depending on the hot sauce you use. Starting with one tablespoon of hot sauce gives you a gentle kick balanced by the honey and marmalade’s sweetness. For a bolder bite, add more to taste.
If you prefer it less spicy, just reduce the hot sauce to one teaspoon or swap it for a mild sauce like Frank’s RedHot, chili honey, or even a dash of smoked paprika for flavor without the heat.
Can I Use Frozen Salmon?
Just thaw it completely in the refrigerator overnight or under cold water before cooking.
Pat dry with paper towels to remove excess moisture for a crisp sear.
Can I Bake the Salmon Instead of Pan-Frying?
Place seasoned salmon on a parchment-lined baking sheet and bake at 400°F for 10–12 minutes, depending on thickness.
For a caramelized finish, broil for 1–2 minutes at the end and spoon over the glaze before serving.
Can I Make the Sauce Ahead of Time?
You can make the sauce up to three days in advance and store it in an airtight container in the refrigerator.
Reheat gently over low heat before serving.
Now that you have the recipe, use the card below to print a copy.
Gather all your ingredients, which may also mean a trip to the grocery store.
Once you make this Hot Honey Orange Salmon recipe for dinner or for a dinner party, come back and let us know your thoughts.
And if you’re a big fan of salmon, be sure to check out some of our favorite salmon recipes!
More Salmon Recipes:
Hot Honey Orange Salmon
Ingredients
Ingredients for the Hot Honey Orange Sauce Part 1
- 1/2 cup of orange juice + 2-3 tbsps of additional orange juice
- 1/2 cup of low-sodium chicken broth or vegetable broth
- 2 tbsps of Grand Marnier liqueur
- 1/2 cup of orange marmalade
- 1 tbsp of cornstarch
- 1/4 tsp of smoked paprika
Ingredients for the Hot Honey Orange Sauce Part 2
- 1/4 cup of melted unsalted butter
- 1 large or 2 medium cloves of garlic minced
- 1/3 cup of honey
- 2-3 tbsps of your favorite hot sauce *I used Truff Hotter Sauce White Truffle Hot Sauce
- 1-2 tbsps finely chopped fresh parsley
Ingredients for Pan-Fried Salmon
- 4-5 center-cut salmon filets about 1-inch thick
- 2-3 tbsps of olive oil
- sea salt or kosher salt to taste
- freshly cracked black peppercorns to taste
Instructions
Directions for Hot Honey Orange Sauce Part 1
- Add 1/2 cup of orange juice, 1/2 cup of low-sodium chicken broth, 2 tablespoons of Grand Marnier liqueur, and 1/2 cup of orange marmalade in a saucepan over medium-high heat.
- Whisk until the mixture is thoroughly combined.
- Add one tablespoon of cornstarch and 2-3 tablespoons of orange juice to a small bowl.
- Mix with a fork or a small whisk to make a slurry.
- Slowly add that mixture to the sauce in the saucepan and mix thoroughly. Then add the 1/4 teaspoon of smoked paprika and whisk until thoroughly combined.
- Reduce the heat to low and simmer. Set aside.
- Tip: As the sauce simmers, whisk continuously to prevent lumps from forming.
- The sauce should thicken nicely to coat the back of a spoon.
- For a smoother sauce, strain it through a fine mesh sieve before moving on to part 2 of the sauce.
Directions for Hot Honey Orange Sauce Part 2
- Add 1/4 cup of melted unsalted butter, one large clove of minced garlic, 1/4 cup of local honey, and 2 to 3 tablespoons of your favorite hot sauce to the saucepan with the orange sauce (from part 1).
- I recommend adding one tablespoon of hot sauce, tasting it, and then adding more if desired.
- Stir the mixture until all ingredients are combined with the orange sauce (from part 1). Add in 1-2 tablespoons of finely chopped fresh parsley.
- Taste and adjust flavors to suit your particular taste.
- Turn off the heat and keep it in the saucepan, cover with a tight-fitting lid until ready to serve.
How to fry salmon
- Add salt and pepper to the salmon on both sides.
- Allow the salmon to rest at room temperature for 10-15 minutes before cooking.
- Place a large skillet over medium-low heat, and add the 2-3 tbsps of olive oil.
- When the oil is hot, add the salmon filets skin-side down.
- Cook for 4-5 minutes, and add a small amount of melted butter over the salmon filets. Then use a spatula to turn them over gently.
- Cook for an additional 3-4 minutes.
- Place the salmon on a serving plate and spoon over the Hot Honey Orange Sauce.
- Optional Step: For an extra-glossy glaze, return the salmon to the skillet over low heat and spoon the sauce over it for 30 seconds before plating.
Notes
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