• Preheat oven to 375℉. Gather the ingredients.

Prepare the Ingredients

• Zest the lemon. Using a citrus juicer, squeeze the juice from one lemon. Mince the garlic.

Bake the Salmon

• Place thawed salmon on a baking sheet lined with aluminum foil. Remove any excess moisture with a paper towel. Drizzle each fillet with extra virgin olive oil. Sprinkle with lemon pepper, kosher salt, and 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 orange juice, brown sugar, lemon juice, balsamic vinegar, lemon zest, 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.