1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. In a small bowl, whisk together the fresh orange juice, orange zest, honey, olive oil, chopped rosemary, minced garlic, and a pinch of red pepper flakes if using. Season with a little salt and pepper.
3. Pat the salmon fillets dry with paper towels. This step is key to helping the glaze stick and the skin crisp up nicely—Mama Lou always reminded me, “Dry fish cooks better!”
4. Place the salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with the orange rosemary glaze.
5. Let the salmon marinate at room temperature for about 10 minutes. I like to use this time to set the table and think about how lucky I am to share this meal with loved ones.
6. Bake the salmon in the preheated oven for 12-15 minutes, depending on thickness, until the flesh flakes easily with a fork but remains moist inside. About halfway through, spoon a little more glaze over each fillet to build flavor and encourage caramelization.
7. Once cooked, remove the salmon from the oven and let it rest for a few minutes. This pause lets the juices settle, making the salmon even more tender.
8. Serve the salmon warm, spooning any extra glaze from the pan over the top for that extra burst of zest and aroma.

When I first tried this recipe, I was nervous about balancing the acidity of the orange with the natural richness of the salmon. But with a little practice—and a dash of Mama Lou’s patience—I found the perfect harmony. I encourage you to taste the glaze as you go and adjust the sweetness or tang to your liking.