Gingered Honey Salmon Recipe
- 1/3 cup orange juice
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 green onion, chopped
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 salmon fillet (1-1/2 pounds and 3/4 inch thick)
- 1. In a small bowl, combine the first six ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the salmon and turn to coat. Seal bag and refrigerate for 30 minutes, turning once or twice.
- 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill.
- 3. Grill, covered, over medium-hot heat or broil 4 in. from the grill for 5 minutes. Baste with reserved marinade. Grill or broil 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 4-6 servings.
Reviews for Gingered Honey Salmon
"Have made this many times. The flavor is awesome."
"I loved this! Made it for my boyfriend and he loved it!"
"Really delicious. I used pineapple juice instead of orange juice. I might try to use reduced sodium soy sauce next time, however."
"We loved this recipe!"
"This is one of our very favorite ways to have salmon. Even my kids love it!"
"OOPS! Forgot to rate it :)"
"I knew this recipe when I read it! It is on the back of my Ground Ginger bottle. It is awesome, and I cook it on the stove top in a cast iron skillet. Delicious!"
"This is the best marinade for salmon that I've found. Way yummy!!"
"excellent recipe very good, hubby still talking about it and 2 yr old ate it up!"
"Delicious, easy to make, and quick!"
"When I made this for my husband, he said it tasted like something he would find in a fine restaurant!! Wonderful!!"
"Wow!!! This was excellent. Used it on 1 1/2 pounds of salmon fillets and marinated them overnight. The only thing I didn't have was the green onions, but nobody seemed to miss them.Will definitely use this very tasty, super simple recipe again."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.