Ingredients
Grilled Salmon
- 4 6 oz. salmon fillets
- 3 Tbsp. extra virgin olive oil, for brushing
- 1 pinch salt and pepper, to taste
Glaze
- 3/4 cup orange juice, fresh-squeezed
- 1/4 cup lemon juice, fresh-squeezed
- 2 Tbsp. lime juice, fresh-squeezed
- 1 tsp. fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 2 Tbsp. orange marmalade
- 2 Tbsp. low-sodium soy sauce (Tamari if gluten-free)
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. honey
- 1 Tbsp. butter
- 1 pinch salt and pepper, to taste
Servings:
Units:
Instructions
- Bring all glaze ingredients to a boil in a saucepan over medium heat, stirring frequently. Boil for 15 minutes, then reduce heat and let the glaze simmer until syrupy, about 10 minutes. Adjust seasonings with salt and pepper, to taste.
- Turn on broiler. Brush both sides of salmon fillets with olive oil just before broiling, then season with salt and pepper, to taste. Broil salmon for 2 minutes per side.
- Remove salmon from oven and brush with glaze. Broil for an additional minute. Transfer salmon to serving plates and brush with any remaining glaze before serving. Serve with rice, quinoa, roasted potatoes or on a bed of fresh mixed greens.
Recipe Notes
Recipe presented by Surrender Salmon
Photo courtesy of Amanda Paa of Heartbeet Kitchen
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