We made this exactly as written and Hubby and I agree with the last review. Just a little too bland for our tastes. Overall, not bad- just missing that special something. You know, that "smack". I think we might try this again, but if we do we're going to have to try to oil, salt and/or pepper the fillet first.

Maybe I did something wrong but I wasn't crazy about this recipe. It was bland to me. Sorry.

This was delicious! I used double the amount of Salmon and there was plenty of glaze. Used the left overs cold on a green salad the next night

I didn't have orange marm but substited peach - good, but I know this will be better with orange marm. Cannot wait to grill this again!

nice, but i might try peach next time

I didn't have quite the right amount of marmalde, but otherwise follwed to a T, and I was just ok. BBQ hailbut on this site is hands down awesome, should have stuck to that.

This was very delicious, very flavorful. When grilled everything stayed on, the little bits of ginger and marmalade didn't drip off. Only thing is, I'd omit the sesame oil next time, a bit to strong for my taste.

This recipe is great! It's quick, easy, and tastes wonderful.

Delicious! I confess that I made a lot of changes, just based on what I had on hand and my husband's preferences. I had no sesame anything, so just used grapeseed oil. I had no scallions, so did no after-cooking topping. Because of my husband's preferences, I omitted the ginger and garlic (which I thought might be a bit strong for salmon anyway). Also, I baked instead of grilled, for simplicity's sake. But all that said, I think the heart of the recipe is the marmalade-soy sauce-oil-vinegar glaze, which is delicous and keeps the salmon moist. A keeper recipe, good for 2 or company.

Healthy, tasty and special. Used powdered ginger which was still quite good. We also used a fish grilling wire "basket" utensil brushed with oil to prevent sticking. Boiled 1/4 cup reserved sauce 2 min in micro to thicken and served over fish. Idea: double the sauce so you have some to spoon over rice, too.

These flavours are delicious with grilled salmon. I used salmon steaks (not fillets) and I greased the grill first. Have the grill fairly hot. A good indicator that the salmon is done is that the skin pulls away easily from the salmon. I served with garlic mashed potatoes and garden salad. Yummy dinner!

Very good. Added a bit extra marmalade and vinegar, as I only had dark sesame oil and the strong flavor was a little overpowering. Otherwise, outstanding. Hubby and kids all loved it, no leftovers!!

Really loved this recipe - it complemented the taste of the salmon, rather than overpower it. We used wild Coho salmon with skin on one side, grilled on a cedar plank. Just before putting on the grill, we brushed the salmon (on the skinless side) with the glaze. Didn't bother with the optional toppings. Also, used ground ginger instead of fresh grated. All summer long we've been trying different glazes and rubs for cedar plank-grilled salmon and this one is definitely the best we've had.

I loved this recipe. The orange flavor was very subtle and complimented the salmon instead of overwhelming it.

my girlfriend and i picked this recipe in a bit of a panic to make dinner, and it was extremely easy to pull off and had tasty results. the glaze is delicious and took less than 5 minutes of prep.

My whole family enjoyed this recipe! Very easy to make.

Everyone that I have served this to is blown away...it's a big hit and its quick to make. Like to serve it over salad.