Salmon with orange and rosemary glaze




Prep Time


Cook Time

Zesty glazed salmon adds sunshine to spring meals.



For the salmon with orange and rosemary glaze

  • 4 skin-on, boneless fillets salmon
  • Salt and ground black pepper, to taste
  • 2 teaspoons cooking oil
  • 2 cloves garlic – crushed
  • 1 tablespoon finely chopped fresh rosemary
  • ¼ cup chicken stock
  • 1½ teaspoons finely grated orange zest
  • ⅔ cup orange juice
  • 1 tablespoon lemon juice
  • 1½ tablespoons honey
  • 1 teaspoon cornflour
  • 2 teaspoons water
  • Fresh dill sprigs, to garnish (optional)


For the salmon with orange and rosemary glaze

  • Season both sides of the salmon with salt and pepper.
  • Heat the oil in a large pan over a medium heat. Add the salmon and cook for 3-4 minutes each side until done to your liking. Transfer to a warm serving plate and cover with foil while you make the glaze.
  • Add the garlic and rosemary to the same pan and sauté for 20 seconds. Add the stock and simmer until mostly reduced.
  • Stir in the orange zest and juice, lemon juice and honey.
  • Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, for 1 minute until slightly thickened. Check and adjust seasonings.
  • To serve, spoon the sauce over the salmon and garnish with dill, if desired.