Orange Grilled Salmon Recipe

There’s nothing quite as delightful as this Orange Grilled Salmon: a sweet, citrus-kissed fillet, caramelized with brown sugar and bursting with fresh flavor from juicy oranges! It’s a quick, crowd-pleasing recipe that makes salmon the star of the show—and you’ll want to keep it on rotation all season long.

Ingredients You’ll Need

This Orange Grilled Salmon recipe is proof that a handful of kitchen staples can create stunning results! Each ingredient shines—the citrus adds brightness, brown sugar lends a rich glaze, and the salmon remains at the center, perfectly flaky and moist.

• Salmon Fillet: Choose a large, center-cut fillet for even cooking (Costco or Sam’s Club fillets work beautifully).
• Fresh Oranges: You’ll need one for juicing and another for those eye-catching, zesty slices on top—use the sweetest you can find.
• Brown Sugar: Adds irresistible caramelization, balancing the tartness of the citrus and creating a gorgeous glaze.
• Kosher Salt: Essential for highlighting all the vibrant flavors and keeping things savory.
• Aluminum Foil: The secret weapon for sealing in moisture and ensuring easy clean-up.

Variations

One of the joys of Orange Grilled Salmon is how endlessly adaptable it is! You can tweak the flavors, use what you have on hand, or adjust for different dietary needs and personal tastes—don’t be afraid to make it your own.

• Maple-Orange Glaze: Swap the brown sugar for real maple syrup for a deeper flavor and lovely shine.
• Spicy Citrus Kick: Add a sprinkle of red pepper flakes or a dash of chipotle powder to the glaze for a sweet-heat twist.
• Herbed Citrus Salmon: Layer fresh rosemary, dill, or thyme sprigs under the orange slices for extra aroma and freshness.
• Pescatarian Sheet Pan: Bake in the oven on a sheet pan if you don’t have a grill—just as flavorful, and perfect for winter months.

How to Make Orange Grilled Salmon

Step 1: Prep the Salmon and Foil

Start by laying a large sheet of aluminum foil on your work surface. Place the salmon fillet skin-side down on the foil—this will help the fish cook gently while locking in moisture. If needed, pat the fillet dry with a paper towel for crispier caramelization.

Step 2: Add the Orange and Seasonings

Squeeze the juice of one full orange over the salmon for that bright, tangy base. If your oranges don’t seem sweet enough, feel free to substitute with “Simply Orange” juice for a consistent, vibrant flavor. Brush generously over every inch of the fillet!

Step 3: Brown Sugar & Salt Magic

Sprinkle brown sugar liberally all across the top, followed by a good pinch of kosher salt. The sugar will bubble and caramelize as the salmon grills, marrying the citrus and seasoning in every delicious bite.

Step 4: Top with Orange Slices & Seal

Slice your second orange into rounds and layer them, slightly overlapping, along the length of the salmon. These slices not only infuse more orange flavor, but also make the salmon irresistible when you unveil it at the table. Fold the foil up and over, crimping the sides tightly into a sealed packet.

Step 5: Grill to Perfection

Set your foil packet onto a preheated grill (medium heat is perfect), close the lid, and let the salmon cook undisturbed for about 15 minutes. You’re looking for an internal temperature of around 120°F—the salmon should flake easily but still look juicy and moist in the center.

How to Serve Orange Grilled Salmon

Garnishes

Once you’ve carefully unwrapped your Orange Grilled Salmon, a shower of fresh chopped parsley or dill really wakes up the colors and adds a fresh contrast to the sweet glaze. I also love topping it with a few extra orange zest curls for a hit of brightness and a stunning look.

Side Dishes

This salmon begs to be paired with something light and green—a crisp arugula salad with toasted nuts, garlicky grilled asparagus, or even simple roasted potatoes. For extra summer flair, try a wild rice pilaf or a fresh fruit salsa on the side.

Creative Ways to Present

Set the whole salmon fillet, layered with the glossy orange slices, in the center of your table for a show-stopper. For a fun twist at parties, slice the salmon into sturdy squares, place each on crostini, and garnish with microgreens—a gorgeous and elegant finger food!

Make Ahead and Storage

Storing Leftovers

If you end up with leftover Orange Grilled Salmon, let it cool to room temperature, then transfer it to an airtight container. It will keep beautifully in the fridge for 2–3 days—perfect for quick, flavorful lunches or a salad topper the next day.

Freezing

To freeze, portion the cooled salmon into individual servings and wrap tightly in foil or plastic wrap before placing in a freezer-safe bag. It keeps well for up to 2 months, though the vibrant citrus glaze is best enjoyed fresh for maximum flavor.

Reheating

For best texture, reheat gently in a covered baking dish at 275°F until just warmed through—avoid microwaving if you can, as that can dry out the fish. To bring back the orange aroma, add a splash of fresh juice before reheating!

FAQs

Final Thoughts

I hope you fall as hard for this Orange Grilled Salmon as my family has! With just a few ingredients and almost no fuss, you get a dish that’s dazzling, fresh, and completely crave-worthy. Give it a try—you might just discover your new favorite way to enjoy salmon!

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