Prep 1 hr
Cook 10 mins
The unique East- West marinade gives this grilled salmon a great taste.
- 1⁄3 cup soy sauce
- 1⁄4 cup orange juice concentrate
- 2 tablespoons vegetable oil
- 2 tablespoons tomato sauce
- 1 teaspoon lemon juice
- 1⁄2 teaspoon prepared mustard
- 1 tablespoon green onion, minced
- 1 garlic clove, minced
- 1⁄2 teaspoon minced fresh gingerroot
- 4 salmon steaks (1 inch thick)
- 1 tablespoon olive oil
- n a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
- Preheat an outdoor grill for high heat.
- Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
- Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
By far the best homemade marinade for grilling Salmon I've tried. I live in Seattle so we eat a lot of Salmon. This is now on the regular rotation of dishes. For the mustard I used Dijon and didn't change a thing about the recipe.
This had a really nice flavor. My husband - who is often a bit leery of fish - finished it off quickly and said, "This was good!" A word of caution though - I think when I made it I got a little carried away with the spicy mustard I added (as usual, I didn't exactly measure it). I love it but with the soy sauce and lemon juice, I think adding more than 1/2 teaspoon pushed it a bit over the edge as far as the tangy/salty taste, so I'll have to watch it next time. Thanks for posting!