Sheet Pan Orange Chili Salmon

I have so many childhood memories of Friday fish frys during Lent.

This salmon knocks the socks off any greasy, battered, deep-fried fish I ate as a kid in the basement of my church.

Sheet Pan Orange Chili Salmon - Make restaurant-quality salmon at home in 30 minutes!! EASY and packed with so much FLAVOR from orange juice, honey, and chili seasoning!!

It’s some of the best salmon I’ve ever made and my family devoured it.

This year don’t let Lent have you fishing for flavor. I’m teaming up with McCormick to help spice up your fish Friday favorites.

MY OTHER RECIPES


Sheet Pan Orange Chili Salmon - Make restaurant-quality salmon at home in 30 minutes!! EASY and packed with so much FLAVOR from orange juice, honey, and chili seasoning!!

You can make tasty fish Friday dinners at home with sheet pan versions of classic seafood recipes.

For more Friday fish ideas like Shrimp Scampi or Coconut Lime Shrimp with Zoodles check out McCormick.com.

Sheet Pan Orange Chili Salmon - Make restaurant-quality salmon at home in 30 minutes!! EASY and packed with so much FLAVOR from orange juice, honey, and chili seasoning!!

The salmon is so moist and juicy courtesy of the butter, honey, and orange juice mixture it bakes in.

I want that juice slathered on everything.

Sheet Pan Orange Chili Salmon - Make restaurant-quality salmon at home in 30 minutes!! EASY and packed with so much FLAVOR from orange juice, honey, and chili seasoning!!

Not only is this salmon healthier and tastier than your typical Friday fish fry fish, it’s so easy, ready in 30 minutes, and tastes like something you’d get at a classy restaurant.

I seasoned the salmon with McCormick® Chili Seasoning Mix, Original for a pop of heat which is perfectly balanced by the honey and orange juice. It adds a lovely pop of flavor without being spicy or overpowering the fish.

Sheet Pan Orange Chili Salmon - Make restaurant-quality salmon at home in 30 minutes!! EASY and packed with so much FLAVOR from orange juice, honey, and chili seasoning!!

At the end of a busy week the last thing you want to do is prepare an elaborate Friday night dinner which is why this sheet pan recipes is perfect.

Cleanup is as easy as tossing away a sheet of foil.

Sheet Pan Orange Chili Salmon

The salmon is healthy, so easy, ready in 30 minutes, and has restaurant-quality flavor. It’s so moist and juicy courtesy of the butter, honey, and orange juice mixture it bakes in. I seasoned the salmon with McCormick® Chili Seasoning Mix, Original for a pop of heat which is perfectly balanced by the honey and orange juice. It adds flavor without being spicy and doesn’t overpower the fish.

Ingredients:

  • about 1 to 1.25 pounds skin-on salmon fillet
  • 1 orange, sliced into thin rounds
  • 1/2 cup unsalted butter, melted
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons orange juice (from about half of an orange)
  • 2 teaspoons McCormick  McCormick® Chili Seasoning Mix, Original, or to taste
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon finely chopped fresh parsley, optional for garnishing

Directions:

  1. Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
  2. Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
  3. Nestle orange slices underneath the salmon, spaced evenly around the fillet; set aside.
  4. To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
  6. Evenly season with McCormick® Chili Seasoning Mix, Original, salt, and pepper, to taste.
  7. Seal up the foil. Likely you will need to add another sheet of foil on top in order to seal it. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
  8. Bake for about 15 minutes.
  9. Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
  10. Set oven to Hi broil.
  11. Spoon the reserved buttery mixture over the salmon, if desired. Use your judgment and if there’s already lots of juice you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished dish.
  12. Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
  13. Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.

Inspired by Orange Chili Sheet Pan Salmon

Only Eats

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Post is brought to you by McCormick. The recipes, images, text, and opinions expressed are my own.

13 comments on “Sheet Pan Orange Chili Salmon”

  1. Nice! I love the colors and your pics. So pretty!

  2. Salmon is probably my favorite fish and it goes so well with a wide a variety of different spices and flavors. I love the idea of chili and orange–it’s not anything I’ve tried with salmon before and it looks fantastic! I also need to remember to look at those premixed packets when I need some inspiration as well.

  3. I’m not a huge salmon fan but man, that seasoning looks SO good!

  4. I am not a fish person but the ones in the family that are would love this I am sure.

  5. I’ve been excited to try this and tell you how much I loved it!! This was easy to scale down for a nice solo lunch today (baked and broiled in my toaster oven). I decided to carry the chili-orange theme right on to my salad with a simple vinaigrette of orange juice, olive oil, and some of the chili seasoning. It was delicious topped with some goat cheese, dried apricots, and almonds. The salmon was perfect with it!

    • I am SO glad that you loved this! We loved this salmon (and I have another one coming next week) and I’m glad you were able to scale it down AND to get it to work in your toaster oven. Impressive!

      The vinaigrette you made with the chili seasoning and with the goat cheese, and apricots…swoon!

  6. I made it for my husband last night and he was raving about it!! I subbed olive oil for the butter, as he is a little health conscious, but otherwise, followed the recipe to a T. Will definitely be making this one again! Thank you!!

  7. Averie Just made your sheet pan orange chili salmon. So perfectly delicious. Your recipes are so wonderful and easy. Thank you from Sue in the beautiful State of Maine

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