Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

When buying fresh salmon, look for bright, metallic skin and vivid, firm flesh. Avoid fillets with visible tears or separation.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
10 mins
bake:
15 mins
broil:
5 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Juice one orange to get 1/3 cup juice. Cut remaining orange into wedges; set aside. In a small bowl stir together orange juice, lime juice, tamari, ginger, and 2 tsp. of the oil. Drizzle the bottom of a 3-quart au gratin dish with the remaining 2 tsp. oil. Place green onions and orange wedges in dish; toss to coat. Place salmon, skin side down, in center of dish. Drizzle with orange juice mixture.

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  • Bake 15 minutes or until salmon is opaque and starting to flake. Remove. Turn oven to broil. Baste salmon with sauce. Broil 4 to 5 inches from heat 5 to 7 minutes or until fish flakes easily with a fork and onions are beginning to brown, turning onions once or twice.

Nutrition Facts

259 calories; fat 12g; cholesterol 62mg; saturated fat 2g; carbohydrates 13g; mono fat 3g; poly fat 6g; insoluble fiber 3g; sugars 8g; protein 25g; vitamin a 649.1IU; vitamin c 48mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 9.9mg; vitamin b6 1mg; folate 80.9mcg; vitamin b12 3.6mcg; sodium 812mg; potassium 851mg; calcium 77mg; iron 2mg.
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