Recipe by Kerri Skrudland
"This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."
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green onion, chopped
1 (1 1/2-pound)
delicious! marinated for a few hours and then broiled in the over for about 10 minutes. used fresh garlic instead of yucky powder. served with jasmine rice and the "japanese-style sesame green beans" from this website. leftovers were great too.
It wasn't what I was expecting. I think the soy dried the fish out and made it too salty. I even used the reduced sodium sauce.
This was the best Salmon I have ever eaten! A+++ We ended up marinating for about 5 hours and its winter in WI so we baked it for about 15-20 min. This is one for the Recipe Box.
Delicious! I recommend marinating overnight, though. I was also hoping the glaze would be a little thicker, like I've had in the restaurant. Perhaps next time I'll brush on more honey in the end. This is a keeper!
This is an excellent marinade, which I think would taste good on chicken or beef, as well as salmon. I ended up using a red onion instead of green onion (didn't have green onion on hand). I added some fresh garlic and fresh ginger, I think this is important actually. And then I marinated for a few hours in a dish (turning salmon around once, so that all parts got some marinating time). And as for flavor, I think it is VERY important to take the leftover marinade and boil/reduce it in a small pan, and put the marinade on as a sauce on top of the salmon when eating. The marinade is very very flavorful, and you need to eat it on top as a sauce, to really taste it well on the salmon. I will definitely be doing this more often. Oh, and I used a boneless fillet of salmon, grilling 10 minutes (5 minutes per side) on medium/high heat. Delicious, thank you for the recipe!
Amazing! My roommate & I have used it on tilapia & flank steak also. I'm sure it would taste great with any seafood or meat-- even veggies. We skip the orange juice and always use fresh ginger & fresh garlic and add a little extra honey.
I used this marinate just the way it is presented; it was simple and very good. I cooked the fillet on a cedar plank on a grill, adding just a hint of smoke flavor. This one is a keeper.
Salmon was moist and juicy, baked it instead of grilled but still the result was pleasant a nice sweet flavor but the ginger flavor was lost in the sweetness, I recommend more ginger be added.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey-Ginger Grilled Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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