Roasted Salmon with Orange Glaze - Rancho La Puerta
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Roasted Salmon with Orange Glaze

Rancho La Puerta’s Dining Hall team is know for carefully crafting healthy and delicious meals. The Roasted Salmon with Sweat Potatoes and Orange Glaze is one of their favorite dishes to prepare. From farm-to-table and sea-to-plate, only the best ingredients are served. The sweet smoothness of the glaze and the delectable citrus flavors bring out the best in the seared salmon.

Roasted Salmon with Sweet Potatoes and Orange Glaze Sauce
Serves: 4


For the Salmon:

4 (4 oz.) salmon fillets
2 cups orange juice
1/4 cup sun-dried tomatoes
½ cup parsley, chopped
2 garlic cloves, minced
½ inch ginger root, minced
¼ cup pineapple, diced
Sea salt
Fresh ground black pepper
1 tablespoon olive oil

For the Mash:

1 pound sweet potatoes
1 tablespoon olive oil
Salt and pepper to taste

For the Garnish:

1 leek, cut into thin strips
Olive oil
Salt to taste


  1. Preheat the oven at 400°F. Brush the sweet potatoes with some olive oil and sprinkle with salt. Bake them whole for 30 minutes or until very soft.
  2. Once cool to the touch yet still warm, peel and mash the sweet potatoes. Add a tablespoon of olive oil, salt and pepper to taste. If you want the potatoes to have a smoother consistency, whip in ¼ cup of water. Keep the mash warm until serving time.
  3. In a saucepan combine the orange juice, garlic, ginger and pineapple and bring to a boil. Reduce and simmer for 30 minutes or until having a syrupy texture.
  4. Season the salmon fillets with salt and pepper on both sides.
  5. Heat a tablespoon of olive oil in pan on medium to high heat and sear the salmon fillets on the skin side, about three minutes or until crispy. Turn the fillets and brush a light coat of orange glaze on top.
  6. Place the pan into the 400° oven to finish cooking for five minutes or until salmon flakes easily.
  7. Finish the glaze sauce by adding the sun-dried tomatoes and parsley. Blend until smooth.
  8. To plate: place the salmon on top of the warm sweet potato mash, and spoon glaze on top. Garnish with thin leek strips.

For a variation fry leeks slightly in olive oil to give a crispy texture.

See more recipes here and more about the culinary philosophy of Rancho La Puerta here.