Baked Salmon with Ginger-Citrus Sauce

Baked Salmon with Ginger-Citrus Sauce
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Splenda.

A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.

This recipe brought to you by Splenda, a proud supporter of the American Diabetes Association and Diabetes Food Hub.
  • Prep time
    20 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables
  • Amount per serving Calories 290

  • Total Fat 15g
    • Saturated Fat 4g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 490mg
  • Total Carbohydrate 16g
    • Dietary Fiber 2g
    • Total Sugars 8g
    • Added Sugars 0g
  • Protein 24g
  • Potassium 760mg
  • Phosphorus 380mg

Choices/Exchanges: 1/2 Fruit, 1 Nonstarchy vegetable, 3 Lean protein, 2 Fat



  • 50% reduced sugar orange juice
    1 cup
  • Splenda® Granulated Sweetener
    1/4 cup
  • fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece
  • fat-free half-and-half
    2 tbsp
  • Cornstarch
    1/4 tsp
  • salt
    1/4 tsp
  • light butter with canola
    2 tbsp
  • frozen stir-fry vegetables
    2 cup
  • salmon (cut into two (4-oz) portions)
    8 oz


  1. Preheat oven to 450°F.

  2. Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

  3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

  4. Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

  5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

  6. Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

  7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.