Baked Orange Chicken

Crispy, flavorful, and irresistibly tangy - this baked orange chicken is perfect for a holiday weekend feast!⁠

2 pounds fresh salmon fillet (skin-on or skinless)

1/4 cup unsalted butter

3 tablespoons (about 1 orange) fresh Kings River Navel Orange juice

2 tablespoons (about 1 lemon) fresh Kings River Lemon juice

2 cloves garlic minced

1 tbsp olive oil

1 tbsp honey (optional, for a touch of sweetness)

2 tsp fresh thyme or dill finely chopped (optional, for garnish)

In a small saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the fresh orange juice, lemon juice, orange zest, and lemon zest to the pan. Stir to combine and let the sauce simmer for 3-4 minutes to reduce slightly.
Stir in honey (optional) for a bit of sweetness in the sauce.
Preheat your oven to 400°F (200°C).
Place the 2-pound salmon fillet on a lined baking sheet or in a baking dish. If the skin is on, place it skin-side down.
Drizzle the salmon with olive oil and season with salt and pepper to taste.
Pour half of the citrus butter sauce over the salmon, reserving the other half for later.
Roast the salmon in the preheated oven for about 12-15 minutes, depending on the thickness of the fillet. The salmon should easily flake with a fork when done, and the internal temperature should reach 145°F (63°C).
Broil salmon for the last 2-3 minutes of cooking for crispy edges, keeping an eye on it to prevent burning.
Once the salmon is cooked, remove it from the oven and spoon the remaining citrus butter sauce over the top of the fish.
Garnish with fresh thyme or dill (optional) and extra citrus for a touch of herbal flavor and color.