Let’s be honest—sometimes we feel too lazy to cook, but still don’t want to give in to takeout. That’s where recipes like this come in. Some meals just hit that perfect balance: quick to make, nourishing, and packed with flavor, and this orange soy glazed salmon is exactly that.
On busy or lazy days, I want something delicious without requiring a ton of effort. This recipe comes together in under 30 minutes, but still delivers restaurant-level flavor. The salmon is marinated in a simple mix of fresh orange juice, soy sauce, garlic, and a touch of brown sugar, creating that perfect sweet-salty balance. Once cooked, the glaze reduces into a glossy, rich sauce that coats the fish beautifully.
What really brings this dish to life is the fresh mango avocado salad. It’s bright, juicy, and full of texture; creamy avocado, sweet mango, crisp cucumber, and a bit of sharpness from red onion and cilantro. A squeeze of lemon and a drizzle of olive oil tie everything together, keeping it light and refreshing.
Using the air fryer makes this even easier. In just 9 minutes, the salmon turns perfectly tender and flaky, without needing constant attention. It’s a great option when you want something healthy but don’t feel like spending too much time in the kitchen.
Whether you serve it over a bowl of warm rice or enjoy it on its own, this dish is all about balance, fresh yet satisfying, simple yet full of flavor. It’s the kind of recipe you’ll come back to when you want something quick, wholesome, and genuinely delicious.
Orange Soy Glazed Salmon with Mango Avocado Salad
PRINT RECIPE PIN RECIPEIngredients
For the Salmon:
- 2 salmon fillets (400g)
- 1/2 cup fresh orange juice
- 1/2 tsp garlic powder
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp orange zest
For the Salad
- 1 avocado (diced)
- 2 mangoes (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup cilantro (finely chopped)
- 1/4 cup cucumber (diced)
- salt (to taste)
- lemon juice (to taste)
- A drizzle of olive oil
INSTRUCTIONS
- In a large bowl, mix together the orange juice, garlic powder, soy sauce, and brown sugar until well combined.
- Add the salmon fillets to the marinade. Flip them a few times to ensure both sides are evenly coated. Marinate for 15 minutes, skin side up.
- Prepare the salad by combining the avocado, mangoes, red onion, cilantro, and cucumber in a bowl. Season with lemon juice, salt, and a drizzle of olive oil. Toss gently to combine.
- Place the salmon in the air fryer basket and cook at 180°C for 9 minutes. If using an oven, bake at 180°C for about 12 minutes.
- Pour the remaining marinade into a pan, add the orange zest, and cook over medium heat for 3 to 4 minutes, or until the sauce thickens. To check, run a spatula through the sauce, if it leaves a clear line, it’s ready.
- Glaze the salmon with the sauce, and garnish with cilantro.
- Serve the salmon with the salad over a bed of rice or on its own.