Baked Sweet and Sour Salmon

The Sweet and Sour Salmon came out so good! I’m for sure making it again. I think next time I’ll use Pineapple juice instead of Orange juice! Served with Air Fried Zucchini Crab Rangoons and Loaded Veggie Fried Rice! I was kinda craving Chinese food. I made a larger than needed batch of Sweet and Sour Sauce because I like to have it on hand. You can cut the recipe in half if you don’t want some extra.

Sweet & Sour Sauce:

2 cups Water

1 cup White Sugar

⅔ cup Apple Cider Vinegar

2 Tablespoons Ketchup

½ cup Orange Juice

4 drops Red Food Coloring (optional)

3 Tablespoons Cornstarch

3 Tablespoons cold Water


1 large Salmon Filet

1 Tablespoon Sesame Oil

Salt and Pepper to taste

Sesame Seed for garnish

  1. Preheat oven to 400°F.
  2. Heat a skillet over medium-high heat and pour in the water, sugar, vinegar, ketchup, food coloring and Orange juice. Whisk until the sugar is dissolved.
  3. In a small bowl, combine the cornstarch and cold water. Whisk together, then pour the slurry into the sauce. Continue to whisk until thickened, cover and turn heat to low.
  4. Place the salmon one a large baking sheet and check for pin bones. Use tweezers to remove any you feel. Drizzle with oil and season with salt and pepper. Then, using a basting brush, add a layer of sweet and sour sauce over top.
  5. Bake for 15-18 minutes or until the salmon meat flakes easily with a fork. Drizzle with additional sauce and sprinkle with sesame seeds.
  6. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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