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Asian Citrus Salmon Recipe

Asian Citrus Salmon Recipe

A light, citrusy marinade makes something special of these salmon fillets that are done in no time flat. —Randi Amador, Dinuba, California
TOTAL TIME: Prep: 20 min. + marinating Broil: 10 min. YIELD:4 servings

Ingredients

  • 1 medium orange
  • 4 salmon fillets (6 ounces each)
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sliced red onion
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup slivered almonds, toasted

Directions

  • 1. Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade.
  • 2. Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds. Yield: 4 servings.

Nutritional Facts

1 fillet: 382 calories, 25g fat (4g saturated fat), 85mg cholesterol, 475mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 32g protein Diabetic Exchanges:4 lean meat, 3 fat

Reviews for Asian Citrus Salmon

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MY REVIEW
cbenne12
Reviewed Jul. 9, 2014

"This is one of the only ways I will eat salmon!"

MY REVIEW
ahmom
Reviewed Mar. 27, 2012

"I didn't like this."

MY REVIEW
ruthannbranham
Reviewed Mar. 23, 2012

"With the first bite, our taste buds came alive! What a great and pleasing combination of flavors. Instead of broiling, I baked the fillets at 350 for 20 minutes along with some vegetables I was roasting; they were slightly more done than I wanted, but this is another way of preparing them."

MY REVIEW
MaryMkto2012
Reviewed Mar. 14, 2012

"Wonderful, my whole family including teenage boys loved this!"

MY REVIEW
snickybun
Reviewed Mar. 3, 2012

"I am traditionally not a huge salmon fan, but this was the BEST salmon I have ever eaten in my life! The blend of flavors is perfect!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.