Baked Orange-Glazed Salmon with Mango, Garlic & Herbs

This easy Baked Orange-Glazed Salmon with Mango, Garlic & Herbs brings together juicy mango, sweet oranges, fresh garlic, and bright herbs for a 30-minute weeknight dinner.

Recipe at a glance

Servings: 4 | Prep: 15 minutes | Bake: 12–18 minutes | Total: about 30–35 minutes

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields the listed amount

• 4 salmon fillets (5–6 ounces each), skin on or off
• 1 ripe but firm mango, finely diced (about 1 to 1 1/4 cups)
• 2 oranges: 1 for juicing (about 1/3 cup juice), 1 cut into wedges for serving
• 4 garlic cloves, minced
• 1/3 cup finely diced red bell pepper
• 2 tablespoons extra-virgin olive oil (see oil-free swap below)
• 1 tablespoon honey or maple syrup, optional
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh parsley (or cilantro)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper

Save Time

• Measure the ingredients and prepare the produce before cooking so the recipe comes together without pauses.

Substitutions

• Salmon: For a plant-based alternative, use pressed extra-firm tofu slabs. Bake until hot and lightly browned; timing will differ from salmon.
• Oil-free option: replace the 2 tablespoons olive oil with 2 tablespoons extra orange juice plus 1 teaspoon cornstarch whisked in to help the glaze adhere, and bake on parchment or a silicone mat to prevent sticking.
• Honey/maple are optional. For a lower-sugar glaze, omit the sweetener and increase orange juice by 1 tablespoon.

Instructions

1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet or shallow baking dish with parchment paper.
2. Pat salmon dry and place skin-side down on the prepared pan. Season evenly with smoked paprika, salt, and pepper.
3. Whisk together the orange juice, olive oil (or oil-free swap), minced garlic, and optional honey or maple syrup. Spoon most of the glaze over the salmon, keeping a small amount back for serving if you prefer. For food-safety, do not reserve glaze that has touched raw fish unless you reheat it.
4. Bake for 12–18 minutes, depending on fillet thickness, until the thickest part of the salmon flakes easily with a fork. For more color, broil for 1–2 minutes at the end, watching closely so the glaze does not burn.
5. Meanwhile, toss the diced mango with red bell pepper, lime juice, and half the parsley. Season lightly with salt and pepper.
6. Transfer salmon to plates. Spoon the fresh mango topping over each fillet and garnish with orange wedges and remaining parsley. Spoon any cooked pan juices over the fish for extra flavor.

Tips for tender baked salmon

Start checking thinner fillets at 12 minutes. A ripe but firm mango keeps its shape in the topping. For a less sweet glaze, skip the honey. If you prefer warm mango, add the topping to the fish for the last 2 minutes of baking; otherwise add it after baking for the freshest texture.

Serving suggestions

Serve with brown rice, quinoa, roasted asparagus, or a crisp green salad. For a plant-forward meal, serve the tofu or chickpea version over fluffy quinoa and steamed greens.

Storage

Refrigerate cooked salmon promptly in an airtight container for 3–4 days. Keep any fresh mango topping separate for the best texture, and add it just before serving. Reheat gently in a 300°F oven until warmed through, or flake cold over salads.

Tags: baked salmon, mango salmon, orange glazed salmon, garlic salmon, seafood dinner, high protein, gluten free, easy oven recipes, 30 minute meals.

↑ Back to top