I’m going to be honest – I have not been feeling it lately.

Y’all know how I love to get in the kitchen and try out new things. But lately, it’s been whatever I can just throw together as quickly as possible. I have been in a cooking funk!

Now that we are coming up on the best time of year (football season people!) I am hoping to get my groove back!

I have been whipping up some new things on occasion – don’t you worry. And one of them just happens to be a great go-to easy recipe. So it allows me to cook without having to spend an hour in the kitchen prepping things when I just need to decompress after a long day. That’s what I call a win-win!

I find my relationship with salmon a little odd. Love it smoked. But sometimes the, well, salmon-ness of it just doesn’t seem appealing. It just always overpowers whatever sauce or breading I try to pair with it and in my opinion, it’s just not great plain.

Enter the orange glaze…mmmm.

This recipe I found in a recent CookingLight magazine – and it seemed to fit the bill. A little sweet. A little spice. And a little citrus. Really complements the salmon flavor without playing complete second fiddle. Give it a try and let me know what you think!

Orange-Glazed Salmon (Serves 2 / 6 WW pts. per serving)

Adapted slightly from recipe found in Cooking Light 

2 salmon filets (5 oz. each)

1 Tbsp. molasses (or maple syrup)

1 tsp. orange zest

1 1/2 tsp. fresh orange juice

1 1/2 tsp. Dijon mustard

1/4 tsp. minced garlic

1/8 tsp. black pepper

1/8 tsp. cayenne pepper

Preheat oven to 400.

In a small bowl, whisk together molasses (original recipe called for maple syrup – I tried with both and found the molasses had a better flavor and look!) zest, juice, mustard, garlic and pepper.

Place salmon skin side down (if applicable) in a lightly greased baking dish. I line mine with foil for this one since we crank up the broiler! Brush the salmon with the orange mixture, covering the top of the salmon.

Bake at 400 for 5-7 minutes, then turn on the broiler and broil for 2-3 minutes until the glaze caramelizes. This gives it a delicious, light crust packed with flavor.

Remove from oven and add to your plate! This is such a versatile dish – it goes great with sauteed veggies if you’re a little pressed for time. I also paired it with some of my Skinny Au Gratin Potatoes and roasted asparagus for a fancier meal and it was fantastic.

Hope you enjoy!