Bright, glossy, and fragrant, this Orange Glazed Salmon with Rosemary is the kind of weeknight dinner that feels special without requiring a lot of fuss. The citrus glaze balances the rich, buttery texture of salmon while a whisper of fresh rosemary and garlic gives it an earthy lift. With just a handful of pantry-friendly ingredients and a quick stovetop finish, you’ll have an elegant plate in under 30 minutes. The recipe below serves four and uses everyday ingredients you likely already have on hand.

Why you’ll love this recipe

Quick: From prep to plate in about 25–30 minutes.
Balanced flavors: Sweet orange and honey meet bright lemon and herbaceous rosemary.
Simple technique: Sear the salmon for a golden crust, then finish with a glossy orange glaze.
Versatile: Serve over rice, quinoa, or a bed of crisp greens for an easy weeknight meal.

Ingredients

Serves 4

2 tsp olive oil
4 (6 oz) skinless salmon fillets (1-inch thick)
Salt and freshly ground black pepper
2 cloves garlic, minced
2 1/2 tsp minced fresh rosemary
5 Tbsp chicken broth, divided
1 1/2 tsp orange zest
2/3 cup fresh orange juice
1 Tbsp fresh lemon juice
1 1/2 Tbsp honey
2 1/2 tsp cornstarch

Prep work

Before you start cooking, take a few minutes to prep the ingredients. Pat the salmon fillets dry with paper towels and season both sides lightly with salt and freshly ground black pepper. Mince the garlic and finely chop the rosemary leaves until you have 2 1/2 teaspoons. Zest one orange to collect 1 1/2 teaspoons of orange zest, then juice enough oranges to yield 2/3 cup of fresh orange juice. Measure out the chicken broth, lemon juice, honey, and cornstarch so everything is ready to go when the pan is hot.

Make the orange glaze

The glaze comes together quickly and will be poured over the salmon at the end. In a small bowl, whisk the cornstarch into 2 tablespoons of the chicken broth until smooth. In a small saucepan over medium heat, combine the remaining 3 tablespoons of chicken broth, the 2/3 cup fresh orange juice, 1 tablespoon fresh lemon juice, 1 1/2 tablespoons honey, and 1 1/2 teaspoons orange zest. Stir to combine and bring the mixture to a gentle simmer.

Once simmering, add the cornstarch slurry to the saucepan while whisking constantly. Continue to simmer for 1–2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in 2 1/2 teaspoons minced fresh rosemary and the 2 cloves minced garlic. Taste and adjust: if the glaze is too tart, add a touch more honey; if it needs brightness, squeeze a few more drops of lemon. Keep warm while you cook the salmon.

Cook the salmon

Heat 2 teaspoons olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering but not smoking. Place the seasoned salmon fillets in the pan, leaving space between each piece so they sear rather than steam. Cook the fillets for about 3–4 minutes without moving them, allowing a golden crust to form on the bottom.

Gently flip the fillets with a spatula and cook on the second side for an additional 3–4 minutes, or until the salmon reaches your preferred doneness. For medium, aim for an internal temperature of about 125–130°F (52–54°C); for well-done, cook a minute or two longer. Because the fillets are skinless and 1 inch thick, these times produce a tender, flaky interior.

Glaze and finish

When the salmon is nearly done, pour the warm orange glaze over the fillets in the skillet, spooning some of the sauce over each piece so they’re evenly coated. Let the sauce bubble around the salmon for 30–60 seconds to meld flavors and warm through. Carefully tilt the pan and spoon the glaze over the top once more so each fillet glistens.

Remove the salmon to plates and spoon any remaining glaze from the pan on top. Garnish with an extra pinch of minced rosemary or a few thin slices of orange if desired. Serve immediately with your choice of sides—steamed vegetables, jasmine rice, or a simple green salad are excellent options.

Step-by-step rewritten directions

Pat the 4 (6 oz) skinless salmon fillets dry with paper towels. Season both sides with salt and freshly ground black pepper to taste.
Measure and prep the remaining ingredients: mince 2 cloves garlic; chop fresh rosemary to equal 2 1/2 tsp; zest oranges for 1 1/2 tsp orange zest; squeeze 2/3 cup fresh orange juice; measure 5 Tbsp chicken broth, 1 Tbsp fresh lemon juice, 1 1/2 Tbsp honey, and 2 1/2 tsp cornstarch.
In a small bowl, whisk the 2 1/2 tsp cornstarch into 2 Tbsp of the chicken broth until smooth to make a slurry. Set aside.
In a small saucepan over medium heat, combine the remaining 3 Tbsp chicken broth, 2/3 cup fresh orange juice, 1 Tbsp fresh lemon juice, 1 1/2 Tbsp honey, and 1 1/2 tsp orange zest. Stir and bring to a gentle simmer.
Whisk the cornstarch slurry into the simmering liquid. Keep whisking until the sauce thickens and becomes glossy, about 1–2 minutes. Remove the pan from heat.
Stir the 2 cloves minced garlic and 2 1/2 tsp minced fresh rosemary into the warm glaze. Taste and adjust sweetness or acidity if needed. Keep the glaze warm while you cook the salmon.
Heat 2 tsp olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering.
Add the seasoned salmon fillets to the skillet, spacing them evenly. Sear without moving for 3–4 minutes to develop a golden crust on the bottom.
Flip the fillets gently and cook the second side for 3–4 minutes more, or until the salmon reaches your preferred doneness (about 125–130°F for medium). Because these fillets are 1-inch thick and skinless, these times will yield tender, flaky fish.
When the salmon is almost done, pour the prepared orange glaze over the fillets in the skillet. Spoon the glaze over each fillet so they’re well coated and let it bubble around the fish for 30–60 seconds to meld flavors.
Remove the salmon to serving plates. Spoon any remaining glaze from the skillet over the fillets. Garnish with a pinch of minced rosemary or a few orange slices if desired, and serve immediately.

Troubleshooting and tips

If the glaze becomes too thick while resting, thin it with a teaspoon or two of chicken broth and rewarm briefly.
To avoid overcooking, start checking the salmon a minute or two before the suggested time—carryover heat will finish the fish while it rests briefly on the plate.
If you don’t have fresh rosemary, you can use 1/2 tsp dried rosemary, crushed fine. Fresh gives the best flavor.
For an extra glossy finish, brush a little reserved glaze on the salmon again just before serving.

What to serve with Orange Glazed Salmon with Rosemary

This Orange Glazed Salmon with Rosemary pairs beautifully with light, simple sides that soak up the glaze. Try one of these combinations:

Steamed jasmine rice and sautéed snap peas for a clean, balanced plate.
Quinoa tossed with chopped parsley and lemon zest to echo the citrus notes.
A crisp green salad with a light vinaigrette so the salmon remains the star.
Roasted baby potatoes tossed with olive oil and rosemary to mirror the herbaceous flavor.

Make-ahead and storage

You can make the orange glaze up to 24 hours ahead and reheat gently before finishing the salmon. Store any leftover cooked salmon in an airtight container for up to 2 days in the refrigerator. Reheat gently in a low oven or quick stovetop pan with a splash of chicken broth to keep the fish moist. The glaze can be refrigerated separately for 3–4 days.

Final notes

This Orange Glazed Salmon with Rosemary is a bright, elegant dish that’s easy enough for a weekday dinner but special enough for guests. The balance of citrus, honey, and rosemary complements the richness of the salmon and creates a glossy finish that’s as pleasing to the eye as it is to the palate. With short cook times and minimal cleanup, it’s a dependable favorite you’ll return to again and again.

Happy cooking—and enjoy your Orange Glazed Salmon with Rosemary.

Orange Glazed Salmon with Rosemary

A simple pan-seared salmon finished with a bright orange, honey-rosemary glaze.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

2 tsp olive oil
4 salmon fillets (6 oz each, skinless, about 1-inch thick)
salt and freshly ground black pepper to taste
2 cloves garlic minced
2 1/2 tsp fresh rosemary minced
5 Tbsp chicken broth divided
1 1/2 tsp orange zest
2/3 cup fresh orange juice
1 Tbsp fresh lemon juice
1 1/2 Tbsp honey
2 1/2 tsp cornstarch

Equipment

large non-stick skillet
Measuring Spoons
Measuring Cups
Small Bowl
Spatula or tongs

Method

Heat 2 tsp olive oil in a large non-stick skillet over medium-high heat.
Season both sides of the salmon fillets with salt and freshly ground black pepper.
Add the salmon to the hot pan and cook until browned and cooked through, about 3–4 minutes per side; transfer salmon to a plate and keep the pan drippings in the skillet.
Add the minced garlic and minced rosemary to the pan and sauté about 20 seconds until fragrant.
Pour in 1/4 cup of the chicken broth and simmer until mostly reduced.
Stir in the orange zest, fresh orange juice, lemon juice, and honey.
In a small bowl, whisk the remaining 1 Tbsp chicken broth with the cornstarch until smooth, then pour this slurry into the pan and season the sauce with salt and pepper to taste.
Bring the sauce to a boil and allow it to boil 1 minute while stirring constantly so it thickens.
Return the salmon to the pan and spoon the glaze over the fillets to coat; cook 1 minute more to rewarm and finish.
Serve the salmon with the orange glaze spooned over top.