🍊🌶️ My Sheet Pan Orange Chili Salmon is sweet, spicy, and ready in 30 minutes using just nine simple ingredients. Perfect for Lent or a busy weeknight dinner, it’s always flaky and moist, and my simple steps are foolproof!
The BEST 30-Minute Orange Chili Salmon Recipe
I have so many fond childhood memories of Friday fish fries during Lent. However, these days, I much prefer to prepare Friday night fish myself, alternating through different easy recipes, like my sheet pan chili Dijon salmon, lemon-butter grouper fish tacos, maple BBQ salmon, and this chili orange salmon.
This salmon is some of the best I’ve ever made, and my entire family devoured it!
- The butter, honey, and orange juice mixture bakes into the fish, infusing it with rich, sweet flavor and keeping it incredibly moist.
- Prep time is minimal, and cooking is super hands-off, leaving me free to prepare sides like Jasmine rice, coconut rice, Parmesan balsamic roasted broccoli, baked potato wedges, or vegan spring rolls.
- Even better, the entire recipe comes together with just one sheet pan and a bowl, meaning easy clean-up.
And did I mention the fish is ready to eat in 30 minutes? I know you’re going to love this recipe! Even those who claim to love seafood can’t resist the sweet, tangy flavor and flaky texture.
Finally another way to cook with oranges from our tree!! This was a hit with my family, especially my son who says he doesn’t like salmon. Well, he ate it, all of it! He even noticed a hint of sweetness from the honey! Definitely will keep this recipe!
Jennifer
Ingredients You’ll Need
Who said delicious food has to require a million ingredients? This chili orange glazed salmon recipe uses just a few easy-to-find items to deliver big flavor with minimal effort. Here’s what you’ll need:
- Salmon filets: You’ll need about 1 to 1.25 pounds of skin-on salmon fillets. I prefer Atlantic salmon, but any variety will work
- Orange: I layer the salmon over orange slices to infuse them with moisture and citrus flavor. Then, I include orange juice in the glaze for a sweet, cohesive taste
- Butter: I always recommend using unsalted butter, so you have better control over the flavor. I don’t recommend substituting oil, or the flavor won’t be the same
- Honey: Maple syrup will also work
- Herbs and spices: McCormick McCormick® Chili Seasoning Mix, salt, and pepper create a savory flavor with just a touch of heat. If you want to dial up the spice, feel free to add a dash of red pepper flakes, too
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sheet Pan Orange Chili Salmon
- Line a baking sheet with foil (not parchment paper), and arrange orange slices in an even layer. Place the salmon fillets skin side down on top of the oranges, and pour or spoon part of the honey butter mixture on top. There’s no need to let it sit like a marinade.
- Season the fish, and wrap it up with foil.
- Bake until the salmon is cooked through, reaching an internal temperature of 145°F. You’ll know it’s done when it flakes easily with a fork!
- Spoon the remaining sweet chili sauce mixture on top, if desired, and turn on the broiler just long enough to create a crisp, caramelized top. Be careful not to burn the fish!
- Garnish your cooked salmon with fresh parsley, scallions, or sesame seeds, and enjoy warm.
Sheet Pan Orange Chili Salmon
Equipment
- 1 Large Sheet Pan
- 1 Large, Microwave-Safe Bowl
Ingredients
- about 1 to 1.25 pounds skin-on salmon fillet
- 1 orange, sliced into thin rounds
- ½ 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
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon finely chopped fresh parsley, optional for garnishing
Instructions
- Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
- 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).
- Nestle orange slices underneath the salmon, spaced evenly around the fillet; set aside.
- To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
- Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
- Evenly season with McCormick® Chili Seasoning Mix, Original, salt, and pepper, to taste.
- 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).
- Bake for about 15 minutes.
- 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.
- Set oven to Hi broil.
- 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.
- 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.
- Optionally garnish with parsley and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by McCormick. The recipes, images, text, and opinions expressed are my own.
Made this tonight! Used Flounder instead because my husband isn’t fond of salmon. Used my own chili seasoning mix and half the butter amount and found that was plenty.
This is so so good! I will be making again with other fish too!
Thanks for the 5 star review and I’m glad to hear this worked well with flounder and half the butter – and that you’ll make it again using other fish!
Finally another way to cook with oranges from our tree!! This was a hit with my family, especially my son who says he doesn’t like salmon. Well, he ate it, all of it! He even noticed a hint of sweetness from the honey! Definitely will keep this recipe!
Thanks for the 5 star review and glad you were able to make use of your own personal oranges from your tree! I actually just planted a mini mandarin tree, I am probably a good 5+ years away from it doing much, but I started :)
Glad this was a hit with your son, too, and is a keeper for you!
Finally another way to cook with oranges from our tree!! This was a hit with my family, especially my son who says he doesn’t like salmon. Well, he ate it, all of it! He even noticed a hint of sweetness from the honey! Definitely will keep this recipe!
This recipe was easy to make and it was absolutely scrumptious. The method for cooking salmon on this site is foolproof! Thank you Averie! You know what you are talking about.
Thanks for the 5 star review and glad that it was easy and scrumptious!! Thanks for the compliment that my salmon cooking methods are foolproof, I appreciate that!!
This recipe was easy to make and it was absolutely scrumptious. The method for cooking salmon on this site is foolproof! Thank you Averie! You know what you are talking about.
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
Thanks for trying the recipe and I’m glad it came out great for you! Thanks for the lovely compliments about my recipes!
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!!
Thanks for trying the recipe and I’m glad that olive oil in place of the butter worked well! Glad you’ll be making it again!
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!
I am not a fish person but the ones in the family that are would love this I am sure.
I’m not a huge salmon fan but man, that seasoning looks SO good!
Thank you! The flavors in this recipe are just so awesome. We inhaled this!
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.
The packets are great inspiration indeed! I absolutely loved the orange juice with the honey and the chili. So good!
Nice! I love the colors and your pics. So pretty!
Thank you!