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Sheet Pan Orange Chili Salmon

Bright, bold, and buttery salmon dish topped with a sweet orange and spicy chili glaze, ready in under 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.25 pounds skin-on salmon fillet
  • 1 piece 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 an orange)
  • 2 teaspoons 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 garnish) For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line your baking sheet completely with aluminum foil.
  2. Place the skin-on salmon fillet on the foil, skin-side down, and fold the edges of the foil up about 2 inches.
  3. Nestle the orange slices underneath and around the salmon fillet.
  4. In a microwave-safe measuring cup, melt the butter, then stir in honey and orange juice until smooth.
  5. Pour about two-thirds of the glaze over the salmon, reserving the rest for broiling.
  6. Season the salmon with chili seasoning, salt, and pepper to taste.
  7. Seal the foil packet tightly and let it marinate for 10-15 minutes if time allows.
Cooking
  1. Bake the sealed foil packet for 15 minutes.
  2. After 15 minutes, carefully open the packet and switch your oven to Hi broil.
  3. Spoon the reserved glaze over the salmon, then broil for 5-10 minutes until golden and slightly caramelized.
  4. Remove from the oven, garnish with parsley, and serve immediately with any remaining buttery juice.

Notes

Serve with steamed white rice, roasted asparagus, or crusty bread. Store leftovers in an airtight container for up to 3 days.