I used to hate salmon. Back when it was “in” and every restaurant served the same boring, overcooked, dry, underseasoned salmon over a bed of wild rice. It was just so not my thing. Plus, I’m kind of a fish snob so I already don’t eat tilapia or catfish and it was pretty easy just to lump salmon in with other inferior fishes and move on.
But then, of course, things changed. Beef became outrageously expensive, we got older and realized we couldn’t eat Taco Bell twice a week and not gain weight, and my grocery store started putting salmon on sale nearly every Monday. So, I gave it another chance. As far as meals with a high deliciousness to work ratio, this is a true winner. The leftover marinade makes the sauce and really all you need is a salad on the side and you have a complete, healthy meal.
I use frozen salmon because I live in Texas and 2 pounds is generally enough to feed 4-5 adults in my home provided I have a hearty salad. If you have more fish, just adjust the marinade accordingly – you don’t want to run out of the sauce.
Super Easy OJ Salmon
2 lbs salmon fillets, thawed, de-boned, skin on or off
1 cup orange juice
1/2 cup soy sauce
1 T honey (no need to use a measuring spoon, a hearty squeeze will do)
cooking oil of choice – I’ve used olive oil spray and coconut oil spray.
- In a gallon-sized ziplock bag or a nonporous bowl, whisk together the OJ, soy sauce, and honey until well combined. Place the fish into the marinade, ensuring that all of the fish is covered. Allow to sit for 20-30 minutes, but no longer than that.
- Set your oven to “warm” and place a cookie sheet inside (lined with foil if you don’t like scrubbing fishy pans). Heat a large skillet over medium-high heat, spray with oil and place 3-4 fillets on hot pan to cook. Cook the fish for about 3 minutes on each side until it flakes. Transfer cooked fish to the warm oven and continue until all of the fish are cooked. DO NOT THROW THE MARINADE AWAY!
- Turn the heat up to high and pour the remaining marinade into the skillet. Deglaze the pan, scraping up all of the leftover fish bits. Stir and cook over high heat until the marinade has reduced by about 75% and becomes thick and dark.
- Remove the fish from the warm oven and serve with the sauce.