Orange Marinated Grilled Salmon Food

CITRUS-MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

GRILLED MARINATED SALMON

Steps:

• In a medium bowl, combine the soy sauce, vinegar, sugar, oil, mustard powder, ginger and ground black pepper.
• Place the salmon in a shallow, nonporous dish and pour the marinade over the salmon. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally.
• Preheat an outdoor grill for medium high heat and lightly oil grate.
• Grill the fish for about 3 to 4 minutes per side, or to desired doneness.

ORANGE SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

HONEY-ORANGE MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.

ORANGE-GLAZED SALMON

Steps:

• 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 salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., 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 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.

GRILLED ORANGE SALMON

Steps:

• In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

MARINATED GRILLED SALMON

Steps:

• Place marinade in a ziplock bag and mix to combine.
• Add salmon and massage to coat. Marinate for 3 - 24 hours (1 hr minimum).
• Take out of fridge 30 minutes prior to cooking.
• Remove salmon onto plate, allowing excess marinade to drain off.
• Pour remaining marinade into a small saucepan and simmer over medium high for 3 to 5 minutes until syrupy.
• Pour into bowl/jug (some used for basting, some for serving).
• Brush BBQ grills with oil. Then preheat to medium (or medium low for strong BBQ's).
• Drizzle salmon with oil, the place onto the BBQ flesh side down (skin side up).
• Cook for 3 minutes or until golden, then use tongs to carefully turn.
• Brush the flesh with Sauce, then close BBQ lid.
• Cook for 3 - 4 minutes, basting one more time halfway through, or until the internal temperature is 50C/120F(medium rare) or 55C/130F (medium).
• Transfer salmon to plate and serve with remaining Sauce.

GRILLED SALMON WITH ORANGE GLAZE

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

TRIPLE CITRUS GLAZED GRILLED SALMON

Steps:

• Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
• Salmon:
• Heat a grill to medium-high heat.
• Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

GRILLED SALMON WITH MUSTARD ORANGE MARINADE

Steps:

• Preheat grill.
• Stir together mustard, orange juice and scallions in a shallow dish. Add salmon, turn to coat both sides.
• Cover with plastic wrap and marinate in refrigerator for 15 minutes.
• Oil the grill rack, cook salmon just until it is opaque in the center (about 5 minutes per side).
• Season with salt and pepper.

ORANGE SALMON

Steps:

• Squeeze the orange and have ready the juice.
• Place in a pan the olive oil and let it heat for a while. If it is possible, choose to use a grill type pan (that is not with a flat surface). This will give a better look to your fillets.
• As soon as the oil is hot enough place your fillets in the pan. Let them cook for 2-3 minutes on one side and then turn it over to cook both sides. When you turn it over, season with salt and pepper and add the half portion of ginger over the two fillets.
• 2-3 minutes later pour the half of the orange juice over the two fillets and let it cook for 2-3 minutes. Then turn them over again and add the rest of the ginger and orange juice and let it cook until the juices evaporate and an orange sauce is formed.
• Garnish the dish with some rice and steamed vegetables.
• Enjoy!

SALMON MARINADE

Steps:

• Combine the first 8 ingredients in a bowl and mix well.
• Marinate the salmon for 15 minutes to 1 hour.
• Broil or grill about 4 minutes on each side.

ORANGE-HONEY MARINADE FOR SALMON

Steps:

• Mix first eight ingredients in a glass dish.
• I lightly slash the tops of the filets to allow the marinade to penetrate the fish better. Add salmon, turn to coat. Cover and refrigerate 1 hour.
• Drain salmon, reserving marinade.
• Grill for 5 minutes, brush with marinade, turn and grill other side for 5 more minutes. Continue until salmon flakes easily when tested with fork.
• Can also be done under the broiler.

GRILLED ORANGE AND BOURBON SALMON

Steps:

• Combine first 8 ingredients in a large zip top bag, and add salmon to bag.
• Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally.
• Prepare grill or broiler.
• Remove salmon fillets from bag, reserving marinade.
• Place salmon on broiler pan coated with cooking spray.
• Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.

SALMON WITH ORANGE GINGER MARINADE

Steps:

• Whisk together all marinade ingredients in a small bowl. Place salmon in a large zip lock plastic bag. Add marinade and seal. Turn bag several times to coat salmon with marinade.
• Marinade in fridge for 30 minutes.
• Preheat grill to medium setting.
• Remove salmon from marinade (reserve marinade) and place on grill. Cook for 3 - 4 minutes per side, until done. Do not overcook or salmon will be dry. (Salmon should be slightly pink in the centre).
• Baste salmon with reserved marinade during the last minute of cooking time, if desired.

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Steps:

• In a ziplock gallon size bag add first 8 ingredients.
• Seal and mush with hand till blended.
• Add Salmon and marinate for 1 hour.
• Heat grill to medium high.
• If using a fish basket or heavy duty foil, spray it with nonstick oil.
• Remove salmon from marinade and reserve.
• Place salmon into basket or foil folding tail in to make thickness even.
• Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
• Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
• Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
• Turn salmon out onto platter.
• Drizzle the reduced marinade and garnish with scallions.
• *To make ahead*.
• To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

ORANGE-MARINATED GRILLED SALMON

Steps:

• Whisk together the fresh-squeezed orange juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl.
• Pour into a resealable plastic bag.
• Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
• Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the salmon from marinade, and shake off excess.
• Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

ORANGE-GINGER GRILLED SALMON STEAKS

Steps:

• In a small bowl, combine orange juice, olive oil, soy sauce, ground ginger, and brown sugar.
• Place salmon steaks into a resealable bag or shallow pan for marinating. Pour orange mixture over steaks. Refrigerate and marinade for 30-60 minutes.
• Preheat a well oiled gas grilled to high heat. Sear the salmon steak for 5 minutes per side. Check for done-ness. Actual cooking time will depend on the thickness of the steak. Steaks are done when they flake easily with a fork.

MISO-GINGER MARINATED GRILLED SALMON

Steps:

• Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
• Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.