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A closeup of Orange Teriyaki Salmon with teriyaki sauce spilling onto a white serving dish.

Orange Teriyaki Salmon

5 from 14 votes
This recipe is great with salmon or steelhead. Sweet, savory, and perfect served with hot rice, and a side salad, steamed broccoli, or sauteed asparagus.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings6 people
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Ingredients

  • 2 pounds salmon; one large filet or 2 smaller ones steelhead also works
  • ¾ cup orange marmalade
  • 4 tablespoons butter
  • ½ cup orange juice
  • 3 tablespoons bottled teriyaki sauce
  • 6 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons white vinegar
  • ¼ cup olive oil
  • 2 cloves garlic minced or pressed
  • 1 tablespoon brown sugar
  • ½ teaspoon liquid smoke
  • ⅛ teaspoon ground red pepper or ¼ teaspoon red pepper flakes
  • several cracks black pepper
  • 2 tablespoons chopped dry onion or ¼ cup minced fresh onion
  • 3 tablespoons dry parsley or about ½ cup fresh

Instructions

  • Preheat oven to 325℉. Layer a piece of heavy duty foil over a large baking sheet Lay on one more sheet in the opposite direction, making a t-shape, leaving about 8″ of overhang on all sides.
  • Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on baking sheet. Pour marinade over fish.
  • Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. A thermometer inserted into the thickest part of the fish should be at least 145℉. Serve salmon with sauce spooned over top.

Grill Instructions

  • There is some flexibility here on grill instructions. It's always a sage bet to preheat your gas grill to 325℉. Place foil pouch on upper rack if you have one, or on indirect heat on the main rack. Follow the same baking instructions as if it were in the oven.
  • If you are cooking other things at higher heat, your fish will just cook faster! Be careful not to put your pouch directly over a super hot flame or you may burn the skin. Just keep an eye on things!
    • If you check on the fish and it's not quite done, you don't need to seal it back up all the way tight. Just close the foil loosely to make rechecking easy, and close the BBQ.

Notes

  • This makes quite a bit of marinade. You could definitely get away with a little more fish in there, or even half the recipe for smaller portions.
  • Steelhead works just as well as salmon here and is often more tender and affordable. 
  • Nutrition information reflects 1/6th of the entire recipe, marinade included.
  • You can use this same foil-pouch method to cook salmon or steelhead without the sauce. Drizzle with olive oil and seasonings, top with pats of butter, and bake or grill as directed. 

Note from the Recipe Creator

"I love that this recipe has been enjoyed by so many people over the years! You may notice that the ingredient list is quite long and, in some cases, some of the ingredients seem redundant. When this recipe was written down in 2011, I was young and just threw things together as they felt right, with inspiration from techniques and other recipes I had made in the past. I did not have experience writing and tweaking recipes, so this recipe is simply a result of Sara asking me to actually measure out this "measure with your heart" recipe of mine.
All of that to say, I know from experience that this recipe is extremely flexible and forgiving. Could you choose to use just orange marmalade or just orange juice? Yep. Just butter or just olive oil? Sure! Leave out the teriyaki sauce since you're basically building a teriyaki sauce from the other ingredients? Most likely. If you're a recipe follower, following it as written is guaranteed to be delicious. If you like to experiment in the kitchen or you don't have all of the ingredients on hand, use the ingredients and amounts here as a guide and go from there. I have never had it turn out badly, even when I've been completely out of certain ingredients!"
-Becca, 2026

Nutrition

Serving: 0.16of recipe, Calories: 504kcal, Carbohydrates: 35g, Protein: 33g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 103mg, Sodium: 1543mg, Potassium: 920mg, Fiber: 1g, Sugar: 30g, Vitamin A: 399IU, Vitamin C: 14mg, Calcium: 63mg, Iron: 2mg
Course: Main Courses
Cuisine: American
Keyword: Orange Teriyaki Salmon
Calories: 504kcal
Author: Becca Chesnut for Our Best Bites
Cost: $24
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