Hot Honey Orange Salmon
Sweet, spicy, and citrusy in all the right ways — this Hot Honey Orange Glazed Salmon hits every note. The sauce is layered with fresh orange, honey, and just enough heat to make your taste buds dance. Perfect for a weeknight dinner or an elevated date-night meal.
Servings: 5
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
If you prefer, you can use vegetable broth instead of chicken broth.
You can also substitute the Grand Mariner liqueur with orange extract.
Tip: As the sauce simmers, whisk continuously to prevent lumps from forming.
The sauce should thicken nicely to coat the back of a spoon.