Citrus Teriyaki Salmon Delight

$- 4 salmon fillets (about 6 ounces each) - 1/2 cup freshly squeezed orange juice (about 2-3 oranges) - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar (or apple cider vinegar) - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced (about 1 teaspoon) - 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening) - 1 tablespoon sesame oil - 2 green onions, finely sliced (for garnish) - 1 tablespoon toasted sesame seeds (for garnish) You can swap ingredients based on your taste or what's on hand. Here are some ideas: - Salmon: Use trout or tilapia for different flavors. - Orange Juice: Lemon or lime juice gives a nice zest. - Soy Sauce: Coconut aminos is a great gluten-free option. - Honey: Agave syrup or brown sugar works well too. - Rice Vinegar: White vinegar or lemon juice can replace it. - Ginger: Dried ginger can substitute fresh if needed. - Cornstarch: Use arrowroot powder for a similar thickening effect. Each serving of Orange Teriyaki Salmon offers a healthy balance of nutrients: - Calories: Approximately 350 - Protein: 35g - Fat: 15g - Carbohydrates: 20g - Fiber: 0g - Sugar: 10g This dish is rich in protein and healthy fats, making it a great choice for a balanced meal. Enjoy the burst of flavors while knowing you're fueling your body right! {{ingredient_image_2}} Start by making the marinade. In a bowl, mix together: - 1/2 cup freshly squeezed orange juice - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced Whisk until the honey dissolves and all ingredients blend together. This mix brings sweet and tangy notes that pair well with salmon. Next, you will marinate the salmon. Place the 4 salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the salmon. Make sure each fillet gets coated well. Seal the dish or bag and put it in the fridge. Let it marinate for at least 30 minutes. This step lets the flavors soak into the fish. You can cook your salmon in two ways: grilling or baking. - Grilling: Preheat your grill to medium-high. Brush the grates with sesame oil to prevent sticking. Place the salmon skin-side down on the grill. Cook for about 4-5 minutes on each side. Flip it carefully to avoid breaking the fillets. Baste with the reserved marinade for extra flavor. - Baking: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper. Place the salmon skin-side down in the dish. Bake for 15-20 minutes. Baste halfway through with the reserved marinade. The salmon is ready when it flakes easily with a fork. If you want a thicker sauce, use the leftover marinade. Pour it into a small saucepan. Heat over medium heat until it simmers. Then, stir in a cornstarch slurry made with 1 teaspoon cornstarch mixed with 2 tablespoons water. Whisk until the sauce thickens, about 2-3 minutes. Remove it from heat. Serve the cooked salmon on plates and drizzle the thickened sauce over it. Garnish with toasted sesame seeds and sliced green onions for a fresh touch. Enjoy! Marinating salmon helps it soak up flavors. Use a shallow dish or a bag. Pour the marinade over the fish. Make sure each piece gets coated well. Refrigerate for at least 30 minutes. This lets the orange juice and soy sauce work their magic. To grill salmon, preheat your grill to medium-high heat. Use sesame oil on the grates to avoid sticking. Place salmon skin-side down. Cook for about 4-5 minutes per side. Be gentle when flipping to keep the fillets intact. Baste with reserved marinade for extra taste. If you want a thicker sauce, start with the reserved marinade. Heat it in a saucepan over medium heat. Stir it until it simmers. Mix cornstarch with water and add it to the sauce. Keep whisking until it thickens, about 2-3 minutes. This gives you a rich sauce for drizzling. Pro Tips Marination Time: For the best flavor, marinate the salmon for at least 1 hour, or up to 4 hours if possible. This allows the fish to absorb the citrusy teriyaki flavors more deeply. Fresh Ingredients: Use fresh ginger and garlic for a more vibrant flavor. Pre-minced or jarred versions can lose some of their potency and freshness. Skin-On Cooking: Keeping the skin on the salmon while cooking helps retain moisture and flavor. It also acts as a barrier, preventing the fish from drying out. Cooking Temperature: The perfect internal temperature for salmon is 145°F (63°C). Use a meat thermometer to check for doneness, ensuring your fish is perfectly cooked and safe to eat. {{image_4}} You can easily switch up the glaze for your Orange Teriyaki Salmon. Here are some tasty ideas: - Miso Glaze: Mix miso paste, honey, and rice vinegar for a rich flavor. - Spicy Sriracha: Add Sriracha to the marinade for a kick. - Honey Mustard: Combine honey, Dijon mustard, and soy sauce for a sweet-tangy twist. These alternatives keep the dish exciting. You can tailor the flavors to your taste. Pairing veggies with your salmon adds color and nutrients. Here are some great choices: - Broccoli: Steamed or roasted, it adds crunch and health. - Snap Peas: Their sweetness complements the salmon well. - Bell Peppers: Use various colors for a vibrant touch. - Carrots: Sautéed or roasted, they add a nice sweetness. These veggies work well with the glaze, making your meal more balanced and tasty. To create a full meal, consider these side dishes: - Steamed Rice: A classic choice that absorbs the sauce well. - Quinoa: A healthy grain that offers a nutty flavor. - Coconut Rice: Adds sweetness and tropical vibes to your plate. - Mixed Green Salad: A fresh salad balances the rich salmon. These options enhance your dining experience, making it special and satisfying. To store leftover salmon, let it cool first. Then, place it in an airtight container. Make sure to cover it well to keep it fresh. Store the container in the fridge. It can last for about 2-3 days. If you see any signs of spoilage, throw it away. When you're ready to eat the leftover salmon, don't rush. Preheat your oven to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to prevent it from drying out. Heat it for about 10-15 minutes. You can also use a microwave. Put it on a microwave-safe plate and cover it. Heat in 30-second intervals until warm. If you want to freeze the salmon, wrap each fillet tightly in plastic wrap. Then, place the wrapped salmon in a freezer bag. Remove as much air as you can to prevent freezer burn. You can freeze it for up to 2-3 months. When ready to eat, thaw it in the fridge overnight before reheating. This keeps the texture nice and tasty. To check if salmon is cooked, look for a few signs. The fish should be opaque and flake easily with a fork. If the flesh is still shiny or translucent, it needs more time. Cooking salmon until it reaches an internal temperature of 145°F (63°C) ensures it is safe to eat. I often use a meat thermometer for accuracy. Remember, overcooking can dry it out, so keep a close eye. Yes, you can use frozen salmon! Just make sure to thaw it first. Place the frozen fillets in the fridge overnight or in a sealed bag under cold water for quicker thawing. Once thawed, follow the marinating and cooking steps as usual. Using frozen salmon can be just as delicious, so don't worry if it's your only option! If you want to substitute soy sauce, there are several options. You can use coconut aminos for a soy-free choice. Tamari is a great gluten-free alternative. If you prefer a lighter flavor, try using a mix of broth and a bit of salt. Each option will give your orange teriyaki salmon a unique twist while keeping it tasty! This blog post covered everything about making delicious orange teriyaki salmon. You learned about the key ingredients, cooking methods, and tips for perfect results. We explored variations, storage tips, and common questions you might have. Incorporating these ideas will make your salmon meals tasty and fun. Enjoy the process and get creative with your cooking! Remember, practice makes perfect, so dive into the kitchen!$

Citrus Teriyaki Salmon Delight

A flavorful salmon dish marinated in a citrus teriyaki sauce, perfect for grilling or baking.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (about 6 ounces each)
0.5 cup freshly squeezed orange juice (about 2-3 oranges)
0.25 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon freshly grated ginger
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 tablespoon sesame oil
2 green onions finely sliced (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

Instructions

Prepare the Marinade: In a medium mixing bowl, combine the fresh orange juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Whisk the mixture until all ingredients are thoroughly blended and the honey is fully dissolved.
Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the teriyaki marinade over the salmon, ensuring each piece is coated well. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.
Preheat Cooking Surface: Meanwhile, preheat your grill or oven to 375°F (190°C). If using an oven, line a baking dish with parchment paper for easy cleanup and to prevent sticking.
Prepare for Cooking: After marinating, take the salmon out of the marinade, reserving the marinade for later use.
Cooking Options: Grilling: Brush the grill grates with sesame oil to prevent sticking. Place the salmon fillets skin-side down on the grill. Cook for approximately 4-5 minutes per side, turning carefully to avoid breaking the fillets, and baste occasionally with the reserved marinade for added flavor. Baking: Arrange the salmon fillets in the prepared baking dish, skin-side down. Bake in the preheated oven for about 15-20 minutes, basting with the reserved marinade halfway through the cooking time. The salmon is ready when it flakes easily when tested with a fork.
Thickening the Sauce (Optional): If you desire a thicker sauce, pour the remaining marinade into a small saucepan. Heat it over medium heat until it comes to a gentle simmer. Stir in the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens slightly, about 2-3 minutes. Remove from heat.
Serving the Dish: Once the salmon is cooked to perfection, carefully transfer it to serving plates. Drizzle the thickened sauce over the salmon fillets for an extra burst of flavor.
Garnish and Enjoy: Finish your plate with a sprinkle of toasted sesame seeds and a generous scattering of sliced green onions for a fresh, vibrant touch.

Notes

Serve on a bed of steamed rice or alongside sautéed vegetables for a complete meal.

Keyword baking, citrus, grilling, salmon, teriyaki