Go Back Email Link
+ servings
a piece of salmon covered in flaked almonds with orange ginger sauce, coconut rice and broccoli on a blue plate
Print Pin
5 from 1 vote

Salmon with almonds and orange ginger sauce

Delicious salmon fillets with crunchy flaked almonds on top, served with amazing orange-ginger sauce and coconut rice.
Course dinner, Main Course
Cuisine asian-inspired, international
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 855kcal
Author Aleksandra



  • 2 salmon fillets about 14oz/400g
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 heaped tablespoons of almond flakes

orange ginger sauce:

  • 1 tablespoon oil neutral tasting
  • 1 small onion
  • 1 large clove garlic
  • 1.5- inch piece of ginger 4 cm
  • zest from 1 orange
  • 2/3 cup orange juice I used freshly-squeezed orange juice
  • 4 tablespoons orange jam
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons corn starch or potato starch
  • large pinch turmeric
  • large pinch cayenne pepper or to taste

to serve:


The salmon:

  • Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Season the salmon with salt and pepper on both sides and pour over olive oil. Place the fillets in an ovenproof dish. Sprinkle with almond flakes, pour the olive oil over the almonds. They won't stick well to fish, that's ok, just lightly tap them with your fingers.
  • Bake for about 20-25 minutes. The cooking time will depend on the size / thickness of the fish. Small fillets like in the preparation steps photos will need about 20 minutes. A larger fillet like in the main photo will need 25-30 minutes. You can measure the internal temperature of the fish with a thermometer - it should be 145°F/63°C (you can take the fish out of the oven when its internal temperature is about 136°F/58°C, the temperature will rise while the fish is resting - residual heat will cook the fish).
  • While the fish is in the oven, make the sauce.

The sauce:

  • Heat a tablespoon of oil in a small pot, add finely chopped onion, garlic and ginger, and grated orange zest. Cook over low heat for about 3 minutes.
  • Add all the other ingredients: orange juice, orange jam, rice vinegar, soy sauce, sifted starch, and spices (turmeric and cayenne).
  • Cook, stirring from time to time for a few minutes until the sauce thickens. It should be sweet and sour. If it's too sweet, add a little more vinegar, and if it's too sour - some jam.
  • It can be served right away or blended until completely smooth (this is what I prefer).


  • Serve the dish with rice, we like it especially with coconut rice. I also like steamed broccoli as a side.
  • Enjoy!


  • You can use a fish other than salmon. It would be best (but it's not necessary) that the fish has a similar thickness as salmon (which is quite thick, cod would be a good alternative), because almonds need a minimum of 20 min to be nicely browned. If you have a thin fish fillet, you need to bake it for 10-15 minutes.
  • You can also use frozen salmon (without thawing). Just proceed as in the recipe, except that you need to bake it longer (approx. 5-10 minutes longer).
  • If you have salmon with the skin on: place the fish in the baking dish skin-side down. Don't cut off the skin because it's much easier to do it after baking.


Calories: 855kcal