Broiled Moro Blood Orange Glazed Salmon

Broiled Moro Blood Orange Glazed Salmon

Bright and beautiful, this salmon dish gets a zesty boost of taste from Moro blood oranges in a glaze and also a salsa to serve on the side. It’s big on flavor but doesn’t take long to make, for the perfect mid-week pick-me-up dish.
Course Main Dish
Cuisine Seafood


Salmon & Glaze

  • 2- pounds salmon filet
  • 1 clove garlicminced
  • 1/2 cup Moro blood orange juice freshly squeezed
  • 1 teaspoon freshly grated lemon zest
  • 2 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons olive oil
  • 2 Moro blood oranges thinly sliced

Citrus Salsa

  • 1 Moro blood orange
  • 1 orange
  • 1 small shallot diced
  • 1/2 jalapeno pepper seeded and diced
  • 2 tablespoons fresh cilantro chopped
  • 1 lime juiced
  • Salt to taste
  • Pepper to taste



  • Peel the oranges, divide them into segments, and chop into small chunks.
  • Combine all the ingredients in a bowl, cover and refrigerate for at least 30 minutes.
  • You can make it up to 5 days ahead of time.
  • Bring to room temperature when it’s time to serve.

Salmon & Glaze:

  • Preheat the oven to broil at a high setting, and place the rack about 6-inches below the broiler.
  • Lightly grease a shallow baking dish with olive oil, and place the salmon in it.
  • Combine the garlic, blood orange juice, lemon zest, brown sugar, and soy sauce in a small saucepan and heat to boiling.
  • Rub the salmon with a little olive oil and sprinkle with salt and pepper.
  • Allow the glaze to cool slightly and then pour it over the salmon.
  • Top with the blood orange slices and place under the broiler. Broil about 15, minutes, or until the fish flakes with a fork. If the orange slices are getting too brown, you can flip them over halfway.
  • Serve topped with salsa.
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