Orange Salmon and Green Onions

Name: Orange Salmon and Green Onions
Prep time: 10 min
Total time: 30 min
Ingredients: 2 navel oranges, halved; 2 limes, juiced (1/4 cup); 3 tablespoons tamari or soy sauce; 1 tablespoon grated fresh ginger; 4 teaspoons vegetable oil; 12 green onions, trimmed; 1 pound boneless salmon fillet (skin on)

8 Ratings
2 Reviews

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

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:

10 mins

bake:

15 mins

broil:

5 mins

total:

30 mins

Servings:

Nutrition Info

Ingredients

2 navel oranges, halved
2 limes, juiced (1/4 cup)
3 tablespoons tamari or soy sauce
1 tablespoon grated fresh ginger
4 teaspoons vegetable oil
12 green onions, trimmed
1 pound boneless salmon fillet (skin on)

Directions

Step 1
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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Step 2
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

Per Serving:

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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Better Homes & Gardens Member

12/12/2018

It was very easy and very yummy. I agree with Lisa - the instructions were not very clear. I shared the same concerns about the sauce. I ended up pouring all of the sauce on the salmon and then baking it. I like my salmon crispy, and I don't care for the skin, so I ended up broiling the non-skin side at the end. I served it with rice, which was delicious with the yummy sauce. Will definitely make it again.

Better Homes & Gardens Member

05/26/2016

Ok, not all of this makes sense. A few questions: When you put the orange wedges and the onions, what am I tossing them in? Just the 2 tsp oil? Then, when you say 'drizzle with orange juice mixture', is that all of it? Or just some of it? Because later it says to baste with the sauce - is that the orange mixture? Or is that the orange mixture that has been baking and is in the bottom of the dish? This recipe looks awesome, but the directions are confusing.

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Orange Salmon and Green Onions

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Orange Salmon and Green Onions

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Orange Salmon and Green Onions

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Orange Salmon and Green Onions