This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!
Orange Teriyaki Baked Salmon
One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.
I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.
This teriyaki baked salmon is super easy to make and I know you will love it!
Making Orange Teriyaki Salmon
You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.
The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this.
What To Serve With Teriyaki Salmon
I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.
My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.
Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
- 2 medium salmon fillets 150-200 grams each
- 1 large red onion sliced into rings (keep the ring circles intact)
- 2 tablespoons olive oil
- Zest of 1 small orange
- Pinch of sea salt
For the sauce
- 1/4 cup coconut aminos or Tamari
- 1 tablespoon fish sauce
- Juice of 1 small orange
- 1 tablespoon lemon or lime juice
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic grated
- Pinch of chilli flakes/powder optional
- 1 tablespoon sesame seeds optional
For the stir-fried vegetables
- 1 tablespoon coconut oil
- 1/2 small Napa cabbage or Chinese white cabbage, shredded
- 1 large carrot grated
- 1 cup snow peas
- 1 large clove garlic finely diced
- 1/2 teaspoon salt
- Generous pinch pepper
- Juice of 1/2 lemon
- 1 teaspoon sesame oil
- Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
- Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
- Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
- Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
- While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
- Serve salmon alongside the veggies for a tasty, healthy dinner.