Recipe by RBENEKE
"This marinade is full of bold flavors. A little spicy. A little sweet. It really packs a punch."
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4 (6 ounce)
bottled lime juice
bottled lemon juice
grated orange zest
crushed red pepper flakes
This was an easy and absolutely delicious dish! Very bold flavors! The only deviation I made from the recipe was to bake the salmon and some of the marinade (350F for 13 minutes) in aluminum foil rather than grill it. I will add all of the marinade for the salmon to bake in the next time. My daughter thought the sauce had a great kick and wanted more.
This was okay, but I don't think I will be making it again. The vinegar taste was pretty strong to me, if I were to make a change I would reduce the amount of vinegar used.
This recipe was great! I cut back a little on all of the spicy ingredients since I do not usually enjoy spicy food; however, I will definitely add the full amount next time. This recipe is full of flavor and was a hit with my boyfriend who isn't a fish lover. We sealed the salmon in non-stick tin foil and grilled it with some of the marinade inside.
This is a pretty good marinade. I'm not giving it a full 5 stars because I thought it could be thicker to create a nicer glaze on the salmon. Next time I'll add more honey to achieve that. I only marinated my salmon for 30 minutes and it came out pretty flavorful. Before putting the salmon in the marinade I reserved some for glazing while I grilled the salmon. I grilled it over medium heat without turning it, skin side down. It turned out really great. A keeper for sure! My husband said a couple of times that this was the best salmon I've made, and I have tried quite a few recipes over the years.
This was a big hit with my husband and older kids. I served it with Black Bean and Rice Salad. I made a few modifications: I used 1/4 c. cider vinegar, no sugar and 1/4 t. salt. It reminded me of the island food we've had in the Caribbean--very fresh-flavored and light. My friend is having a bumper crop of apricots, so we had a few of those on the side. DELICIOUS!
I made a few adjustments to this but the family loved it. I substituted balsamic vinegar for the apple cider & used agave nectar to replace the honey. Also after I cooked the fish I reduced the remaining marinade on the stove top for about 15 minutes & it made a great glaze to add with the ginger & spice flavors becoming much more pronounced.
I only used half a cup of the vinegar, even that was a little much. next time I think i'll only use 1/4 cup. I didn't have orange zest so I used a tbs. of orange juice instead. good but not great.
Loved, loved, loved it! Did not necessarily find it spicy, but loved how the marinade glazed on the salmon. I subbed balsamic vinegar into the recipe as I didn't have any cider vinegar. I did marinate for 3 hrs. Will definitely make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Chili Citrus Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 394
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