I use this recipe 90% of the time when we grill salmon. The orange flavor is fnatastic.

Absolutely loved this recipe! Make sure the salmon is very fresh. We grilled it on a plank and have made it a few times this summer for different gatherings. Always a hit! Thanks!

This is a GREAT recipe I use my pestal and morter to crush up the garlic and ginger to ensure the flavours get mixed well. Cedar plank these on the BBQ and you'll be a hit at your next get together! ( just a thought, yes it tastes like fish, that's because it is)

This dish was GREAT! Easy to make and great tasting. My Husband said it was the best at home fish he had ever tasted. I agreed and I can't wait to make it again soon. (Too bad salmon is so expensive these days!)

I really like salmon and this was pretty good but definitely not my favorite recipe.

This was fantastic. My husband is not very fond of salmon, and he loved it. The flavor was out of this world. I will certainly make this again.

The marinade didn't taste good at all. Won't do this one again.

This is my favorite recipe on this site. I LOVE the flavors. Very good.

This is my favorite recipe. I just don't cook salmon any other way now. both my taste buds and I agree, this recipe is flawless. I don't change a thing!

This is the best salmon recipe I've ever tried and makes fish lovers out of fish haters. It is better than any salmon we've eaten in the most expensive restaurants with Big Name Chefs! I make it with filets bought at Costco, omit the tomato sauce, and marinade in gallon baggies from 2-6 hours. My standard impress the guest menu is this salmon, sesame green beans, rice pilaf and bananas foster. Easy and devine!

My family loved this. Although next time I will use filets rather than steaks. We hate bones!

Delicious! It really took that over powering fish taste away.

Excellent. Omitted the tomato sauce at the suggestion of other reviewers, and it tasted delicious. EDIT: I made this again but I couldn't grill it (long story) and I have an aversion to broiling (you can guess) so I baked it in a covered 8x8 baking dish without the marinade for 25 minutes. I boiled the marinade for a few minutes and then added about 2 teaspoons of cornstarch mixed with a fourth of a cup of cold water to thicken it up. I then poured the "sauce" over the served up salmon. The glaze wasn't as good as it was grilled, but I thought yall should know.

An amazing recipe - definitely my favorite way to eat salmon. I do this a little bit differently though, here is what I've changed: 1) I prefer to use olive oil instead of vegetable and I skip the extra 1 TBSP at the end on the grill - not necessary. 2) I like to add an extra 1/2 TSP of grainy dijon as well. 3) The recipe works out much better with a good real brewed soya sauce - Kikkoman is ideal. 4) If you have fresh garden chives they substitue well for the green onion...and a bit of extra won't hurt either. 5) Now, the most important change is that instead of using salmon steaks I use a whole side of salmon, the trick is to cook the fish skin side down for about 5 to 10 minutes, then use the spatulla to carefully remove the fish from the skin and flip back onto the skin that is still on the barbecue, add the marinade and cook for 5 to 10 more minutes. It is almost impossible to burn when cooking it on the skin. With a large fish the flip can be tricky and sometimes requires 2 spatullas but it will work and is well worth it!!!

Fantastic. I'm always looking for way to introduce/get my twins to eat fish and this worked. Great recipe and everyone loved it.

This was good. I grilled this on a cedar plank. Yummy

I wasn't overly impressed with this recipe. I prefer the Salmon Tango recipe on this website. Still, I'd give it another chance and see if I like it any better.