This is an amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. A 4 ingredient chili powder and brown sugar rub seasons the salmon and after it is cooked flaky tender in a skillet, it is coated with a 2 ingredient lime and orange marmalade glaze.
We like serving this Glazed Salmon with rice and a green veggie like roasted broccoli or oven asparagus or green beans.
Ingredient Details
There aren’t many ingredients in this recipe. Just a ton of flavor from a few ingredients. Here is what you need:
Salmon Filets – the recipe calls for skinless salmon filets, but if you are only finding skin-on that works too. Just choose a high quality salmon that is bright pink/reddish in color.
Brown Sugar, Chili Powder, and Cumin – these spices, mixed with a little kosher salt, make a simple and flavorful rub for the salmon filets.
Orange Marmalade – one of the two ingredients in the glaze. The orange marmalade lends a citrus sweetness to the glaze. We also use orange marmalade in this Ham Glaze.
Limes – the second ingredient in the glaze. The lime flavor pairs perfectly with the orange in the marmalade, and the tartness cuts some of the sweetness. It is a perfect match.
How to Make Glazed Salmon
This is a super simple recipe – these are just basic steps to make the Glazed Salmon for more detailed instructions and ingredient measurements, pop down to the recipe card.
Step 1
Pull the salmon out of the fridge and check for bones. Let salmon sit at room temp while you make the rub.
Step 2
Rub the spice mixture on all sides of the salmon filets.
Step 3
Make the glaze.
Step 4
Heat the oil in the skillet and cook the salmon, about 4 minutes, flip and another 3 minutes.
Step 5
Turn the heat to low and spoon the glaze over the salmon filets. Turn the salmon in the glaze to coat.
Step 6
Continue to cook until the salmon reaches 135°F.
Step 7
Serve with the glaze from the pan spooned over the filets.
Recipe Tips To Remember
- Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
- Choose a high quality fresh salmon for the best flavor.
- Rub your fingers across the salmon filet to check for bones. Use tweezers to remove any bones before cooking.
- Use a marmalade that has visible orange peel pieces for the most flavor.
- Don’t overcook the salmon, 135°F will give you tender flaky salmon.
- If you like spice, add red pepper flakes for a little heat.
More Salmon Recipes
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20 Minute Glazed Salmon Recipe + Video
Ingredients
- (4) 6 oz skinless salmon filets
- 3 tsp. olive oil
For the Rub
- 1 Tbsp. brown sugar
- ¾ tsp. kosher salt
- 1 ½ tsp. chili powder - or ancho chili powder
- 1 tsp. cumin
For the Glaze
- 4 Tbsp. orange marmalade
- 3 tsp. fresh squeezed lime juice
- Lime wedges and red pepper flakes for serving
Instructions
- Pat the salmon filets dry with a paper towel and let sit at room temp. while you prepare the rub mixture and the glaze (the salmon will cook more evenly and quicker if it rests at room temperature and is not cold in the center).
- For the rub: combine the brown sugar, salt, ancho chili powder and cumin in a small bowl and stir to combine.1 Tbsp. brown sugar, ¾ tsp. kosher salt, 1 ½ tsp. chili powder, 1 tsp. cumin
- For the glaze: combine the marmalade and the lime juice in a small bowl and whisk to combine. Set aside.4 Tbsp. orange marmalade, 3 tsp. fresh squeezed lime juice
- Rub approx. 2 tsp. of the rub per filet on all sides of the salmon.(4) 6 oz skinless salmon filets
- Heat the olive oil in a large non-stick skillet over medium heat.3 tsp. olive oil
- Add the filets to the hot skillet and sauté on the first side for 3-4 minutes until golden brown. Flip the filets and cook the other side for approx. 2-3 minutes more.
- At this point, turn the heat to low and pour the marmalade glaze over the fish filets. Carefully flip the filets with tongs or a spatula until coated with the glaze on all sides.
- Once the salmon flakes easily with a fork or the internal temperature registers approx. 135℉ remove the fish from the pan and plate.
- Spoon the remaining sauce over the filets. Serve with a lime wedge. Sprinkle on red pepper flakes for extra heat.
Recipe Tips and Notes:
- Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
- Choose a high quality fresh salmon for the best flavor.
- Rub your fingers across the salmon filet to check for bones.
- Use tweezers to remove any bones before cooking.
- Use a marmalade that has visible orange peel pieces for the most flavor.
- Don’t overcook the salmon, 135°F will give you tender flaky salmon.
- If you like spice, add red pepper flakes for a little heat.
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