Broiled Salmon with Creamy Orange Sauce

Fish so moist you won't believe it!

This recipe for fish that is quick, simple, healthy and best of all serves a crowd. It tastes so good and moist you want to serve it on Game Day – but looks so elegant you can make it for a dinner party too.

Each year when my daughter was in high school, she would invite her friends, their dates – and the kids’ parents to our house for a Homecoming meal after the game. This was my go-to fish recipe. My husband would smoke a brisket (I’m from Texas. That’s just what we do!) And I’d serve this. Even people who didn’t like fish would rave about it.

Here’s a great hack. Create the no-cook sauce and use it to baste the fish and to serve as a side. (Just use two different spoons. One to drizzle on without touching the fish and the other to smear. That way the sauce isn’t contaminated by the raw fish.)

The mayo in the sauce moistens the fish. The hint of sugar from the orange marmalade gives the salmon a nice browning on top. I like my fish a little jiggly. If you don’t, take the fish out when it flakes when a fork is put in at 45 degrees and turned slightly.

Create the no-cook sauce and use it to baste the fish and to serve as a side.

The mayo in the sauce moistens the fish. The hint of sugar from the orange marmalade gives the salmon a nice browning on top. I like my fish a little jiggly. If you don’t, take the fish out when it flakes when a fork is put in at 45 degrees and turned slightly.

Want some sides to go with the fish? Try the Sunny Carrots & Wilted Arugula or Crispy Broccoli.

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BROILED SALMON WITH CREAMY ORANGE SAUCE

Recipe Ingredients

Everything you'll need for this delicious recipe is below.

Serves 6-8 depending on portion size

Broiled Salmon

1 3-4 pounds large filet of salmon with skin on

Drizzle of Creamy Orange Sauce

Generous sprinkle of onion salt, garlic powder, pepper

Fresh dill (to snip with scissors and sprinkle on top once it’s cooked)

Chives (to snip with scissors and sprinkle on top once it's cooked)

Creamy Orange Sauce

1 c mayonnaise

1 t sirracha

1 T orange marmalade

Zest of 1 lime

Juice of 1/2 lime

1 t (heaping) horseradish

1 t or more Dijon

2 T soy sauce

¾ t salt

½ t pepper

½ t garlic

With a fork, mix all orange sauce ingredients adding the soy sauce last to reduce lumps.

Preparation Instructions

1. Preheat oven to 400 degrees.

2. Dry piece of salmon.

3. Spray or brush a large rimmed cookie sheet with cooking oil.

4. Place salmon skin side down on cookie sheet.

5. To keep the sauce uncontaminated use two spoons to smear sauce.

6. With one spoon drizzle, the Creamy Orange Sauce on fish being careful not to touch fish.

7. Take another spoon and smear it all over the fish until well coated.

(No need to do the skin side.)

8. You can let it sit for about 15 min if you want to let it soak in more.

9. Turn the oven on broil

10. Put baking sheet on top rack about 6 inches from broiler.

11. Broil for about 15 minutes until top of fish starts to brown slightly.

12. Depending on how you like your fish, jiggly or more well done.

13. Fish flakes when you put a fork in at 45 degree angle.

14. Once removed from the oven, snip dill and chives over the top.

15. Serve with Creamy Orange Sauce on the side.