Orange-Glazed Salmon Recipe

5 1 4
Orange-Glazed Salmon Recipe
Orange-Glazed Salmon Recipe photo by Taste of Home
Publisher Photo

Orange-Glazed Salmon Recipe

Read Reviews
5 1 4
Publisher Photo
Give guests a special treat with tender grilled salmon fillets served in a delectable glaze. The marinade takes mere moments to throw together, but creates a big impact. Mildred Sherrer - Fort Worth, TX
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 1/2 cup barbecue sauce
  • 1/3 cup orange juice concentrate
  • 7 teaspoons soy sauce
  • 4-1/2 teaspoons sherry or apple juice
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons brown sugar
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons canola oil
  • 1/2 teaspoon minced garlic
  • 1 salmon fillet (2 pounds and 3/4 inch thick)

Directions

In a small bowl, combine the first 10 ingredients. Set aside 1/2 cup marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6 servings.
Originally published as Orange-Glazed Salmon in Simple & Delicious May/June 2009, p52

Nutritional Facts

4 ounce-weight: 333 calories, 18g fat (3g saturated fat), 89mg cholesterol, 601mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 31g protein.

  • 1/2 cup barbecue sauce
  • 1/3 cup orange juice concentrate
  • 7 teaspoons soy sauce
  • 4-1/2 teaspoons sherry or apple juice
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons brown sugar
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons canola oil
  • 1/2 teaspoon minced garlic
  • 1 salmon fillet (2 pounds and 3/4 inch thick)
  1. In a small bowl, combine the first 10 ingredients. Set aside 1/2 cup marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6 servings.
Originally published as Orange-Glazed Salmon in Simple & Delicious May/June 2009, p52

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Readbabe User ID: 6636280 170117
Reviewed Aug. 7, 2013

"This was over the top good! The only thing I didn't happen to have on hand was the gingerroot so I left it out and I didn't have red wine vinegar so I used some red wine, it was ever so tasty. It is definitely now going to be a staple in our house."

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