Grilled Ginger and Orange Salmon

    3 hours 25 minutes

    Salmon is marinated overnight in soy sauce, brown sugar, orange juice, spices and fresh ginger, then grilled.

    302 people made this

    Serves: 4 

    • 500g salmon fillets
    • 1/3 cup brown sugar
    • 2 teaspoons lemon pepper
    • 1 teaspoon garlic powder
    • 1/3 cup reduced salt soy sauce
    • 1 tablespoon olive oil
    • 2 cm piece fresh ginger root, finely grated
    • 1/3 cup orange juice

    Preparation:15min  ›  Cook:10min  ›  Extra time:3hours marinating  ›  Ready in:3hours25min 

    1. Rub salmon fillets with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder. Rub seasoning into salmon.
    2. Into a small saucepan over medium heat, pour in soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
    3. Place salmon and marinade into a resealable plastic bag; seal, and refrigerate overnight, or for at least 3 hours.
    4. Preheat griller. Place fish in a foil-lined baking pan. Reserve marinade.
    5. Grill fish skin-side up for 2 minutes. Remove from oven, pull skin off with tongs. Brush with marinade, return to griller and cook further 2 minutes. Turn salmon and grill until flesh flakes easily, about 4 minutes. Remove and stand for 5 minutes before serving.

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    Reviews in English (232)


    This is tasty recipe, but broiling this salmon doesn't do it any justice. The marinade is just too good. If you really want to get the most taste out of the salmon, try pan frying it after marinating with a little olive oil, searing both sides and locking in the juices, then save the left over marinade, add 1 tbsp corn starch, and heat until thick. It will make a great sauce that you can just lightly spread on top of the salmon. I tried this with my second attempt and my wife and I liked it much better.  -  03 Oct 2006  (Review from Allrecipes USA and Canada)


    This was GOOD!!! I changed a few things to suit our tastes - used 1/2 the amount of soy and brown sugar, used the juice of one lemon and ground black pepper instead of lemon pepper, and 3 cloves of crushed garlic instead of garlic powder. After marinating the salmon overnight in a baking dish, I put the whole dish with all the marinade in the oven and baked for 20 minutes. I took the skin off at the end. Delicious!  -  07 Apr 2006  (Review from Allrecipes USA and Canada)


    I made this salmon for a special New Year's Eve dinner. It was fabulous!! I agree with a previous poster, it is a $20 entree in a medium size city but I would add, a $30 entree in a big city. Since I have a 7 yr old and an 8 yr old and a 1 yr old eating this too, I was apprehensive about the amount of lemon pepper. I had doubled the recipe for the marinade because I was using 2 lbs of salmon, but I only used 2 tsp of lemon pepper instead of 4. It was not too peppery at all. Next, I must admit I was skeptical about thickening the marinade and cooking it and pouring it over the top like some reviewers recommended. I had always heard you should promptly discard your marinade. But I figured I was cooking the marinade so any bacteria would be killed so why not give it a try. Well, I am glad I was awesome. So elegant, it would be such a waste to forgo a step that would only take 5 extra minutes. Everyone loved it and couldn't stop saying thanks Mom, its great! My 8 yr old requested this every New Year's Eve...I think we will have it again way before that : )  -  31 Dec 2006  (Review from Allrecipes USA and Canada)