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.
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Bake for 15-18 minutes or until the salmon meat flakes easily with a fork. Drizzle with additional sauce and sprinkle with sesame seeds.
Looking for a side dish? Try one of these recipes!