Prep 50 mins
Cook 10 mins
I doubled this to 12 servings (for 8 people) and had absolutely no left-overs. Another one for my diabetic dinner guests, yet well received by all!
- 2 lbs salmon fillets (or steaks)
- 1⁄4 cup onion, chopped
- 1 teaspoon spice world ajo desmenuzado minced garlic or 1 clove finely minced garlic
- 2 tablespoons melted butter or 2 tablespoons margarine
- 2 tablespoons lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 2 tablespoons orange juice (fresh or reconstituted from frozen concentrate)
- 1⁄4 teaspoon ground pepper
- Sauté onion and garlic in butter or margarine until tender.
- Add ingredients through ground peppercorn (excluding salmon) and simmer for about 7 minutes, stirring occasionally; cool.
- Pour liquid into a zip-lock type storage bag (or shallow covered dish).
- Add salmon.
- Marinate in refrigerator 45 minutes (or longer if desired), turning after about 20 minute intervals.
- Remove fish from marinade.
- Place on well-greased, hinged wire grill.
- Cook 2 inches from coals for 3 minutes, basting frequently with sauce.
- Turn and cook for about 5 minutes longer, or until fish is done.
This was GOOD fish! I had more than your recipe, so I doubled the marinade. The sauteed onion and garlic really smelled good and gave it a good flavor. I didn't grill, though, I broiled it.
Excellent flavor in this fish recipe. I made it as described and it turned out great. It was easy to prepare and the results were quite tasty. We will be having this again, I'm sure. Thanks for sharing this recipe.
This was beyond the last day's of summer BBQ but got my son to fire up the ole barby one last time. It was well worth it. I had salmon and orange roughy fillets, they both turned out succulent, wonderful flavor, didn't mask the delicate taste of the fish.