• Preheat oven to 375℉. Gather the ingredients.

Prepare the Ingredients

• Zest 1 tablespoon lemon zest. Using a citrus juicer, squeeze the juice from one lemon to make 2 tablespoons lemon juice. Mince 1 teaspoon minced garlic.

Bake the Salmon

• Place 16 oz. frozen salmon fillets (thawed) on a baking sheet lined with aluminum foil. Remove any excess moisture with a paper towel. Drizzle each fillet with 4 teaspoons Extra Virgin olive oil. Sprinkle with 1 1/2 teaspoons lemon pepper, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
• Bake in preheated oven for 15-20 minutes or until the salmon flakes easily when tested with fork.
Salmon should test done at 145°F in the center of the thickest part, so check the fillets at 12 minutes, as some fillets may be thicker than others.

Prepare the Lemon Balsamic Sauce

• Meanwhile, in small saucepan, combine 1/2 cup orange juice, 2 tablespoons brown sugar, lemon juice, 1 tablespoon balsamic vinegar, lemon zest, 2 teaspoons cornstarch, and minced garlic. Whisk together until cornstarch has dissolved.
• Bring to a boil over medium-high heat. Cook and stir until mixture thickens.
• Remove baked salmon from oven and serve immediately with lemon balsamic glaze. To serve, place fillets on individual plates and pour the glaze over the salmon. Serves 4.