Light and healthy baked fish packets with tomatoes, olives and orange. Jump to the Baked Fish with Orange and Olives Recipe or read on to see our tips for making it.

I love how easy this recipe is, plus it has everything you need in one adorable little packet.

YOU MAY ALSO LIKE: How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions.

How to Bake Fish in Parchment Packets

This recipe comes together very quickly. You will need a sheet of parchment paper. We pile everything into it then fold it up and bake in the oven until the fish is perfectly cooked and the vegetables are tender.

Season the fish with salt, pepper and a little cinnamon. I know cinnamon sounds a bit odd, but the orange-cinnamon combination is really delicious. Mound olives, squash and tomatoes on top. We used canned tomatoes, but fresh will work nicely.

Add a tiny drizzle of olive oil, a few orange slices and some fresh thyme. Just before folding up the parchment, pour a couple tablespoons of liquid over the fish and vegetables. Chicken stock, fish stock or a dry white wine are all excellent options. This little bit of liquid helps the fish to steam inside the packet, keeping the fish from drying out.

Alright, now it’s time to fold up the parchment paper to make little packets. Bring two sides of the paper together and then roll and crimp the edges so that the top of the packet is completely sealed. Do the same with the ends and transfer to a baking sheet. After 12 to 15 minutes, the fish will be cooked and the veggies tender.

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!

Jump to: Overview | Ingredients | How To Make | Serving Suggestions | Go To Full Recipe | More Salmon & Fish Recipes

Orange Teriyaki Baked Salmon

One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.

I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

This teriyaki baked salmon is super easy to make and I know you will love it!\

You may also like my Mediterranean fish with white bean purée.

Making Orange Teriyaki Salmon

You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.

The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this. 

For other lovely salmon recipes, check out this baked Salmon Loaf with cucumber and dill salad, or my Japanese baked salmon balls.

What To Serve With Teriyaki Salmon

I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.

You can also make a batch of my coconut cauliflower rice, or white rice if you desire, or make a simple side salad. If you like the salmon and salad combo, check out my pan-fried salmon with pea radish salad.

My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.

More Salmon & Fish Recipes

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How to make perfectly baked fish with scallions and orange. Jump to the Baked Fish Recipe with Scallions or read on to see our tips for making it.

We love this easy fish recipe. It doesn’t call for lots of ingredients and is very quick to make. Scallions (or spring onions) are a big part of the recipe. So often we see scallions used as a finishing touch, but they can be used for so much more — they’re mild, not pungent and when you cook them, they turn sweet, gently wilted and tender.

YOU MAY ALSO LIKE: How to make moist and tender baked salmon in less than 30 minutes. Jump to the Sour Cream Baked Salmon Recipe.

How to Bake Fish with Scallions and Orange

Look for a firm white fish for this — rockfish, striped bass or halibut are all excellent.

You will also need scallions, fresh orange juice, red pepper flakes, lemon zest and butter. To make make it, start by cooking thinly sliced scallions until wilted and starting to brown.

Season the fish, add to a baking dish, and then top with the cooked scallions. Scatter lemon zest, and a few dabs of butter on top then pour fresh orange juice into the pan. Cover the dish with foil and bake. After about 15 minutes the fish will be perfectly cooked and the butter will have melted down into the orange juice, creating a silky broth.

YOU MAY ALSO LIKE: How to make oven baked trout in foil packets. Jump to the Easy Oven Baked Trout Recipe.

Recipe updated, originally posted August 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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This cranberry orange scones recipe is a keeper! They turn out light and flaky, with fresh orange zest and dried cranberries.

My Mom makes a lot of scones. She inherited her love from her Mom, and I can only imagine it goes back from there. Now, here I am sharing our favorite recipe with you! You can top these with bit of sugar, or add my delicious orange glaze.

Scones are really easy to make. If you’ve made homemade biscuits, you’ll recognize many of the steps in our recipe below. For more scones recipes, see our classic scones, blueberry scones, blackberry lemon scones or these pumpkin scones.

Key Ingredients

• Cranberries: I use dried cranberries in my photos, but you can absolutely use fresh or frozen cranberries in these scones. If you opt for fresh cranberries, keep in mind that they are more tart, so you might want to add a touch more sugar to the dough (I’ve shared tips below the recipe).
• Orange: I use plenty of orange zest to infuse the dough with a bright citrus flavor. For more orange flavor, try my optional orange glaze, which you’ll find in the recipe below.
• Flour: I stick to all-purpose flour for my scones. It consistently yields light and flaky results.
• Baking powder: This adds a little extra lift and lightness to the scones. I also use baking powder when making this strawberry shortcake!
• Butter: I always use very cold butter when making these. The cold butter creates steam in the oven, resulting in that delightful flaky texture we all love.
• Heavy cream: I’m partial to cream scones because they tend to be lighter and more tender than those made solely with butter.
• Honey: I love the subtle sweetness honey adds to these cranberry orange scones. For an extra special touch, try using orange blossom honey! Feel free to substitute with sugar.

Find the full recipe with measurements below.

Tips for Making the Best Cranberry Orange Scones

Tip 1: Use chilled ingredients. Using cold ingredients is really important when making scones. The butter should be chilled and hard, and you want to use the cream straight from the refrigerator.

To make scones, you will “cut in” very cold butter. I use a pastry blender, but cold hands or a food processor will work. The goal is to distribute small pieces of butter throughout the flour. As the scones bake, these little bits of butter create steam pockets that make the dough rise, resulting in a light and tender texture (the same happens in my butter pie crust recipe and these biscuits).

Tip 2: Add fresh orange flavor. You can add orange flavor in two ways to these scones. First, add a generous amount of orange zest to the dough itself (similar to how we add lemon zest to these blueberry scones). Second, you can make our orange glaze. It’s optional, but it’s really easy! Stir powdered sugar and fresh orange juice together, then drizzle the glaze over the baked and cooled scones.

Tip 3: Don’t overwork your dough. When making these, gentle handling is key! Overworking the dough develops gluten, which can make your scones less fluffy and tender. That’s why I skip the biscuit cutter and lightly pat the dough into a circle before cutting them into 8 triangles.

Tip 4: Sprinkle sugar on top (optional). Transfer your triangles of dough onto a baking sheet, leaving a little room (they will spread slightly), and then brush them generously with cream. For a beautiful, shiny, textured top, sprinkle coarse sugar over the cream and bake.

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