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Grilled Salmon With Ginger Orange Mustard Glaze

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  Orange juice 1⁄4 Cup (4 tbs)
  Tamari/Soy sauce 1⁄4 Cup (4 tbs)
  Cream sherry 1⁄4 Cup (4 tbs)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Grated ginger root 2 Tablespoon
  Honey 2 Tablespoon
  Salmon fillets 24 Ounce (About 1 Inch Thick)

Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag.
Add salmon to bag; seal and marinate in refrigerator 30 minutes.
Remove salmon from bag, reserving marinade.
Prepare grill or broiler.
Place salmon on grill rack or broiler pan coated with cooking spray.
Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Place remaining marinade in a saucepan or microwave-safe bowl; bring to a boil.

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