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Cut one orange into thin circle pieces.
Stuff salmon steaks with orange slices and secure with a small rope for cooking.
Sprinkle salmon steaks with salt, red pepper flakes, and dry oregano.
Cook salmon steaks over medium heat for 3 minutes on each side until lightly golden and fragrant.
Combine soy sauce, juice from half an orange, honey, and mustard in a bowl.
Grease salmon steaks with the glaze mixture and bake at 375°F (190°C) for 10 minutes.
Take salmon steaks out, turn them over, and grease the other side with the glaze mixture. Bake for another 10 minutes until the salmon is tender and slightly caramelized.
Mix plain yogurt, finely chopped garlic, chopped parsley, mayo, pickle cut into tiny pieces, and salt to taste in a bowl.
Serve the salmon steaks with the yogurt garlic sauce on the side.
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If you don’t have fresh oranges, you can use bottled orange juice for the glaze.
Make sure to secure the orange slices tightly inside the salmon steaks to prevent them from falling out during cooking.
For a spicier kick, increase the amount of red pepper flakes in the seasoning.
Can I use salmon fillets instead of salmon steaks?
Yes, salmon fillets can be used, but you may need to adjust the cooking time slightly as fillets are thinner.
What can I substitute for honey in the glaze?
You can use maple syrup or agave nectar as a substitute for honey.
Can I make the yogurt garlic sauce ahead of time?
Yes, the sauce can be prepared up to a day in advance and stored in the refrigerator.
What is the best way to reheat leftover salmon?
Reheat salmon in a preheated oven at 300°F (150°C) for about 10 minutes to maintain its texture and flavor.
Can I skip the pickle in the yogurt garlic sauce?
Yes, the pickle adds tanginess, but the sauce will still be delicious without it.
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