March 26, 2023

Orange-Ginger Salmon

There are plenty of marinades you can use for salmon. Often, I just use a simple garlic and soy marinade. Sometimes I get a little fancier and add more ingredients for more of a flavor-packed punch, but this recipe is meant to be simple and easy. It's subtlety makes for a versatile salmon option that can happily pair with an array of choices and one that most kids love too - if they're fish lovers!  If you're looking to have a light meal, top the salmon on a salad. If looking for a heartier dish, pair the salmon alongside rice and a side vegetable or with roasted potatoes and mixed veggies or a side salad.  Any leftover salmon you may have, makes for an easy next day lunch salad, or for using in salmon bowls another night!

Tender, juicy salmon is a perfect fish for grilling. Most fish are too delicate and lean to cook directly on the grill. The skin helps to hold the fish together and protect it from drying out or sticking to the grill. It's easy to remove after grilling if you don't like to eat the skin. A gas grill is personally the preferred method of cooking. Quick heating, easy cleanup, and the added bonus of not leaving your house smelling of fish long after dinner is cooked.  Salmon cooks quickly on the grill (usually no more than 12 minutes total), so don't get too distracted or it will be overcooked before you know it. Use a spatula to gently flip the salmon over. If it sticks to the grill, give it another minute or two and when it's ready, it should release easily. The salmon may be medium-rare when a thermometer inserted into the middle reads 120°F. Letting it rest for a few minutes before serving will allow for a few minutes of carryover cooking. Hopefully you'll have perfectly grilled salmon every time. 

Ingredients

 ½ large orange, juiced (about 1/4 c)
 1 tbsp sesame oil
 1 tbsp Tamari or soy sauce
 1 tbsp honey
 2 cloves garlic, minced
 ½ tsp fresh ginger, grated (1/2 inch piece)
 4 salmon fillets, skin on (5-6 oz each)

Directions

1

Heat grill to medium-high heat. Brush the grilling grates with oil to keep the salmon from sticking.

2

In a shallow dish or resealable plastic bag, combine all the ingredients except for the salmon; mix well. Pat the salmon skin dry with a paper towel and add to the dish or bag, turning to coat well. Cover the dish or seal the bag and let sit for 10 minutes to marinate.

3

Remove salmon from marinade and place salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 5-6 minutes, depending on the thickness of the fish. Turn fish carefully over with a wide spatula and grill for another 3-4 minutes or until done. The fish should release easily when flipping. The fish may be slightly raw in the center but will continue to cook once removed. Transfer to a plate and let rest. Serve warm or at room temperature.

Orange-Ginger Salmon

Orange-Ginger Salmon

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 ½ large orange, juiced (about 1/4 c)
 1 tbsp sesame oil
 1 tbsp Tamari or soy sauce
 1 tbsp honey
 2 cloves garlic, minced
 ½ tsp fresh ginger, grated (1/2 inch piece)
 4 salmon fillets, skin on (5-6 oz each)

Steps

1

Heat grill to medium-high heat. Brush the grilling grates with oil to keep the salmon from sticking.

2

In a shallow dish or resealable plastic bag, combine all the ingredients except for the salmon; mix well. Pat the salmon skin dry with a paper towel and add to the dish or bag, turning to coat well. Cover the dish or seal the bag and let sit for 10 minutes to marinate.

3

Remove salmon from marinade and place salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 5-6 minutes, depending on the thickness of the fish. Turn fish carefully over with a wide spatula and grill for another 3-4 minutes or until done. The fish should release easily when flipping. The fish may be slightly raw in the center but will continue to cook once removed. Transfer to a plate and let rest. Serve warm or at room temperature.

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