This is an amazing Salmon dish. It’s light, fresh, and easy to make.
You just might want to take a trip to an Asian market to purchase the ingredients. You can find everything here at a local grocery store, but I think Asian markets have great prices and I like to buy larger quantities so that I always have them on hand.
You will need:
6 salmon fillets
1/2 cup soy sauce
1 cup orange juice
2 tablespoons Aji Mirin
2 tablespoons rice vinegar
1 tablespoon ginger
2 tablespoons cilantro (whoops forgot to put in photo)
2 teaspoons sesame oil
1 tablespoon chili paste
In a small mixing bowl, add soy sauce.
Orange juice.
This is a close up photo of the Aji-Mirin.
Add 2 tablespoons.
Rice Vinegar. I like the seasoned gourmet.
Add two tablespoons of vinegar.
Add the sesame oil. Sesame oil is generally used to flavor foods. You should only use a small amount or the flavor will overpower other ingredients.
Add a good ole heaping tablespoon of chili paste. Reduce the amount if you don’t like heat
I’m not afraid!
Peel and chop the fresh ginger. Eww I hate it when I get ginger that is a little greenish gray on the inside. The ginger that I purchase at the grocery store will be this color 90% of the time. I don’t know what the difference is, but the Asian markets ginger is generally bright and beautiful.
Add chopped ginger to the soy mixture.
Chop cilantro. Sorry I totally left it out of my photo’s.
Stir the ingredients together.
Set aside 3/4 of a cup of the mixture to reserve for later.
Place the salmon filet’s in a plastic bag or you could use a shallow dish.
I’m only using two because I’m just cooking for two these days. Sweet.
Pour the soy mixture over the salmon. Not the 3/4 cup you have saved.
Let the salmon marinate for1-2hours. Don’t marinate overnight or longer than an hour because the soy makes the salmon way too salt. From a voice of experience.
Take the reserved 3/4 cup of the soy mixture and pour into a small sauce pan.
Bring the mixture to a boil and reduce by only 1/4 cup. Once the sauce is barely reduced set aside to use for a glaze on the salmon.
Now let’s make the Fresh Pineapple Salsa.
You will need:
3 cups chopped fresh pineapple (1/2 of a pineapple)
1/2 cup red pepper, chopped
2 jalapenos chopped
6 green onions
1/2 cup flaked or shredded coconut
2 tablespoons lime juice (whoops forgot to buy a lime so I’m using a lemon)
For directions to peel and cut a pineapple click HERE
At this point you can coarsely chop the pineapple and use a food processor being very careful not to over process. Only pulse a few times. I like to cut the pineapple myself for more uniform salsa.
Place in medium size mixing bowl.
Finely chop and dice the red pepper.
Add to pineapple.
Chop the jalapeno into a fine dice.
Chop the green onions. White and light green parts only.
Add coconut.
Squeeze in two tablespoons of lime juice.
and cilantro that I once again forgot to put in photo.
Stir together and set aside.
Salsa can be made a day in advance. Just cover and refrigerate.
For grilling the salmon, heat your grill to high. I like to use a piece of non-stick aluminum foil. It make grilling fish pretty easy.
Preheat the aluminum foil.
Place the salmon fillets on the hot foil. Cook for about 3 minutes.
Carefully turn over. I love how the sauce begins to caramelize. It tastes so wonderful.
Cook for an additional 3-4 minutes. I like to remove the salmon from the grill just before it has
completely cooked through. The salmon will continue to cook as it sits. I hate my fish overcooked. When fish is overcooked, it becomes dry and fishy tasting.
Remove from heat and drizzle a couple of tablespoons of the sauce over the salmon.
Top with pineapple salsa.
Light, savory, and fresh.
You could also use this recipe with chicken, if you’re not a salmon lover.
Grilled Salmon with Orange Glaze
6 Salmon fillets
Marinade:
1/2 cup soy sauce
1 cup cup orange juice
2
Tbl. Aji-Mirin
Tbl. Aji-Mirin
2
Tbl. Rice vinegar
Tbl. Rice vinegar
1
Tbl. Sugar
Tbl. Sugar
2
Tbl. Cilantro, chopped
Tbl. Cilantro, chopped
2
teaspoons sesame oil
teaspoons sesame oil
1
Tb. Chili garlic paste (reduce amount if less heat is desired)
Tb. Chili garlic paste (reduce amount if less heat is desired)
In
a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a
re-closeable plastic bag. Marinate for
1-2 hours.
a small bowl, mix marinade ingredients together. Place salmon in a shallow glass dish or a
re-closeable plastic bag. Marinate for
1-2 hours.
Prepare grill to medium-high heat. Remove salmon from marinade. Pour remaining marinade into a sauce pan and
heat until reduced and slightly thickened.
Place salmon on a well oiled rack or a piece of aluminum foil that has
been sprayed with a non-stick spray.
Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining
sauce. Serve with Pineapple Salsa. Serves 6
heat until reduced and slightly thickened.
Place salmon on a well oiled rack or a piece of aluminum foil that has
been sprayed with a non-stick spray.
Cook salmon for approximately 3 minutes per side. Watch carefully not to over cook. Remove from heat and drizzle with remaining
sauce. Serve with Pineapple Salsa. Serves 6
Fresh Pineapple Salsa:
3 cups fresh pineapple, peeled and finely chopped
1/2 cup red pepper, diced
2 jalapenos, diced
6 green onions, chopped
1/2 cup flaked or shredded coconut
2 tablespoons cilantro
2 tablespoons fresh lime juice
Stir all ingredients together in a mixing bowl. Cover with plastic wrap and refrigerate until ready to use. Can be made one day in advance.
Janet, this looks so healthy and inviting…I am going to give it a try, my husband loves grilled food especially fish. Have a great day.
Enjoy!
I have been looking for a good salmon recipe for Mother's Day! This is perfect 🙂 Thank you for all of your wonderful recipes!
So you get to cook for yourself on Mother's day too?? I hope you enjoy the salmon.
this looks delicious! will definitely have to make it soon. thanks for the post!
Thanks for your kind comments. I hope you give it a try.
Wow…Flavorful yummy recipe, dear.
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