Community Pick
Honey Ginger Grilled Salmon
"Super easy, sweet and spicy!"
photo by Ashley Cuoco
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1⁄3 cup reduced sodium soy sauce
- 1⁄3 cup orange juice
- 1⁄4 cup honey
- 1 green onion, chopped
- 1 1⁄2 lbs salmon fillets
directions
- In a large self-closing plastic bag, combine first six ingredients; mix well.
- Place salmon in bag and seal tightly.
- Turn bag gently to distribute marinade.
- Refrigerate 15 minutes or up to 30 minutes for stronger flavor.
- Turn bag occasionally.
- Lightly grease grill rack.
- Preheat grill to medium heat.
- Remove salmon from marinade; reserve the marinade.
- Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.
- Brush with reserved marinade up until the last 5 minutes of cooking time.
- Discard leftover marinade.
Questions & Replies
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How to print -
How long did you bake it and at what temperature?
Reviews
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My wife is vegetarian and does not eat any fish or vegetables. She is 4 months pregnant right now, however, and has been craving fish. She has eaten Tuna Fish on sandwiches and grew tired of this quickly, still leaving her with a fish craving. I made this recipe for her and she loved it. I marinated for 1/2 hour and then wrapped it in foil with the marinade and baked at 375 for 45 minutes and it turned out great! I could still taste the salmon and the marinade complimented it well. -
Wonderful. A big hit. I followed the tin foil advice and it came out great, but I opened the foil for the last five minutes to brown the top. Buy an extra pound of salmon and make some for sandwiches the next day; my leftovers that had been sitting in their juices in the fridge overnight were almost better than the hot dish!
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Well I did this a little different. I baked it instead of grilling,and used Mahi-Mahi instead of Salmon, but the result was the same. Fantastic, my husband was thrilled! I will be using this recipe again!!!
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This was my first attempt to cook grilled salmon and oh, was I pleased with the results! It is an easy recipe to fix and even easier on the palate to eat. I really like ginger so I think next time I'll increase that particular ingredient. Looking forward to making it again. -
We really liked this recipe - I used lemonade instead of orange juice when I made it and it was good...will try orange juice next time.
see 201 more reviews
Tweaks
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I don't have a grill, so I cut this into portions and baked at 425 it in a small pan, throwing the marinade over it and turning it a couple of times. It came out with a beautiful glaze and sooo flavorful and delicious! I also modified it by using a couple of scoops of frozen concentrated orange juice to reduce the liquid and used fresh garlic instead. -
I changed up everything but the flavors. I used fresh squeezed orange juice, fresh ginger and garlic. I also went a bit classier on the sugar and substituted the honey for agave nectar (for kicks), using a little less than half of what the recipe calls for since agave nectar has about twice the sweetness of honey. I allowed the fish to marinate for about half an hour. I broiled the fish on high, skin side up, then turned and baked it the rest of the way at 350F; about 15 minutes. Rather than baste during cooking I reduced the remainder of the marinade into a sauce which I think really helped the final dish. The flavor of the sauce was light and citrusy and it complimented the salmon well. My only complaint about the sauce is that with all the sweet components and only one savory component we need to balance it with something spicy. Very tasty as written, but I think diced roasted pablano would make this!
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I used this as a base recipe and changed it up a little. I didnt really measure much either, I tend to guestimate on measurements. I was told once that maple syrup and soy sauce was a fabulous marinade for salmon. So i thought I would substitute the honey out and used maple syrup instead. I also used pineapple orange juice instead of plain orange juice (that is what I had on hand). I did use the ground ginger and garlic powder too. The marinade was fantastic. After the salmon was done marinating, i reduced the marinade to make a dipping sauce.
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I love this recipe! I do like to use fresh minced garlic and fresh minced ginger in place of the powdered, but it is great either way. Easy to prepare, delicious and an extremely healthy meal that is perfect for a quick weeknight dinner or company. Thanks a lot for sharing it.
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Great recipe. Since it is Passover I used balsamic vin in place of the soy sauce. I marinated this in the pan I cooked it in. Meanwhile, I peeled a few sweet potatoes, diced them, drizzeled with EVOO, garlic and oregano and cooked in a 375 oven for 30 minutes. After 30 min I put the pan with the salmon in the oven and a pan with some fresh green beans with EVOO and garlic and cooked it all for 30 min...the outcome was a great meal that the family LOVED. I'll be making this again. Next time I'll make it with the soy sauce and update my review at that time.
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RECIPE SUBMITTED BY
Mirj2338
Givat Ze'ev, 0
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<p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. It my favorite picture of the two of us. <br /><br /><a href=http://photobucket.com/ target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Kew.jpg border=0 alt=Photobucket - Video and Image Hosting /></a> <br /><br />This comes in as a close second, taken March 2009: <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=Wedding6.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/Wedding6.jpg border=0 alt=Photobucket /></a> <br /><br />I have 4 of the most gorgeous daughters in the known universe (tfu, tfu, tfu, that's me spitting three times to ward off the Evil Eye). Sushiman has 4 kids of his own, so together that makes us a family of ten, together with my dog and my step-dog (sadly, since I first wrote this my step-dog, Honey, crossed the Rainbow Bridge). We're the Brady Bunch on speed. Not all eight live with us, but everyone is in and out all of the time, so we're thinking about replacing our front door with one of those revolving thingies.</p>
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