Image for Citrus-Glazed Surrender Salmon Fillets
Citrus-Glazed Surrender Salmon Fillets
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  • CourseMain Dish
  • CuisineGluten-free, Heart Healthy
Servings
2 people
Servings
2 people
Ingredients
Grilled Salmon
  • 4 6oz. Surrender Salmon Sockeye salmon fillets
  • 3 Tbsp. extra virgin olive oil, for brushing
  • 1 pinch salt and pepper, to taste
Glaze
  • 3/4 cup blood 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. 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: people
Units:
Instructions
  1. 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.
  2. 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.
  3. 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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