Soy-Marinated Salmon - Bravabod
Recipes

Soy-Marinated Salmon

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 20" plus marinating

If you think marinating doesn't make a difference - this recipe will make you reconsider. Every bite of this juicy salmon sings with flavor. Soy sauce, orange juice, ginger, honey, and garlic make up the base of the marinade. But the real punch of umami comes courtesy of a small splash of fish sauce. Leftover marinade, once reduced, also makes a divine dipping sauce. I'm a fan of grilling the salmon here, but roasting it at high heat is also delicious. I've outlined both cooking method instructions below.

How To MakeDiet Type: Classic

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Freeze For 4-6 months

Best by 3 days


Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Asian Marinade
  • 1/4 cup orange juice
  • 1/4 cup tamari (I use low-sodium)
  • 1/4 cup cilantro, chopped (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon scallions, chopped (white and light green parts only)
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Mix together all marinade ingredients until smooth. Submerge the salmon in the marinade, flipping it over as needed to coat both sides. Marinate for 30 minutes to 2 hours. Do not exceed 24 hours.
  2. Step 2 (Grill Method, Preferred): Preheat a grill over high heat. Remove the salmon from the marinade and place, skin side up, on the oiled grill. Grill for 6 to 8 minutes, without flipping. Adjust time as needed depending on the height of your fish.
  3. Step 2 (Oven Method): Preheat the oven to 450°F. Remove the salmon from the marinade and place, skin side down, on a lined baking sheet. Do not pour the extra marinade over the salmon, as it will burn in the oven. Roast the salmon for 8 to 10 minutes for a thin filet, and 12 to 15 minutes for a very thick filet.
  4. Step 3: Meanwhile, place the remaining marinade in a small saucepan and bring to a boil. Simmer the sauce for 1 to 2 minutes, or until slightly reduced. Set aside.
  5. Serve: Remove the salmon from the oven and serve with your reduced marinade on the side as a flavorful dipping sauce. Enjoy.
Nutrition

If you think marinating doesn't make a difference - this recipe will make you reconsider. Every bite of this juicy salmon sings with flavor. Coconut aminos, orange juice, ginger, honey, and garlic make up the base of the marinade. But the real punch of umami comes courtesy of a small splash of fish sauce. Leftover marinade, once reduced, also makes a divine dipping sauce. I'm a fan of grilling the salmon here, but roasting it at high heat is also delicious. I've outlined both cooking method instructions below.

How To MakeDiet Type: Paleo

liked this

Freeze For 4-6 months

Best by 3 days


Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Asian Marinade
  • 1/4 cup orange juice
  • 1/4 cup coconut aminos
  • 1/4 cup cilantro, chopped (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon scallions, chopped (white and light green parts only)
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Mix together all marinade ingredients until smooth. Submerge the salmon in the marinade, flipping it over as needed to coat both sides. Marinate for 30 minutes to 2 hours. Do not exceed 24 hours.
  2. Step 2 (Grill Method, Preferred): Preheat a grill over high heat. Remove the salmon from the marinade and place, skin side up, on the oiled grill. Grill for 6 to 8 minutes, without flipping. Adjust time as needed depending on the height of your fish.
  3. Step 2 (Oven Method): Preheat the oven to 450°F. Remove the salmon from the marinade and place, skin side down, on a lined baking sheet. Do not pour the extra marinade over the salmon, as it will burn in the oven. Roast the salmon for 8 to 10 minutes for a thin filet, and 12 to 15 minutes for a very thick filet.
  4. Step 3: Meanwhile, place the remaining marinade in a small saucepan and bring to a boil. Simmer the sauce for 1 to 2 minutes, or until slightly reduced. Set aside.
  5. Serve: Remove the salmon from the oven and serve with your reduced marinade on the side as a flavorful dipping sauce. Enjoy.
Nutrition

If you think marinating doesn't make a difference - this recipe will make you reconsider. Every bite of this juicy salmon sings with flavor. Soy sauce, orange juice, ginger, sweetener, and garlic make up the base of the marinade. But the real punch of umami comes courtesy of a small splash of fish sauce. Leftover marinade, once reduced, also makes a divine dipping sauce. I'm a fan of grilling the salmon here, but roasting it at high heat is also delicious. I've outlined both cooking method instructions below.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4-6 months

Best by 3 days


Shopping List
    Salmon
  • 1 pound salmon
  • salt and pepper, to taste Asian Marinade
  • 1/4 cup orange juice
  • 1/4 cup tamari (I use low-sodium)
  • 1/4 cup cilantro, chopped (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons sesame oil
  • 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon scallions, chopped (white and light green parts only)
  • 1/2 tablespoon fish sauce
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Mix together all marinade ingredients until smooth. Submerge the salmon in the marinade, flipping it over as needed to coat both sides. Marinate for 30 minutes to 2 hours. Do not exceed 24 hours.
  2. Step 2 (Grill Method, Preferred): Preheat a grill over high heat. Remove the salmon from the marinade and place, skin side up, on the oiled grill. Grill for 6 to 8 minutes, without flipping. Adjust time as needed depending on the height of your fish.
  3. Step 2 (Oven Method): Preheat the oven to 450°F. Remove the salmon from the marinade and place, skin side down, on a lined baking sheet. Do not pour the extra marinade over the salmon, as it will burn in the oven. Roast the salmon for 8 to 10 minutes for a thin filet, and 12 to 15 minutes for a very thick filet.
  4. Step 3: Meanwhile, place the remaining marinade in a small saucepan and bring to a boil. Simmer the sauce for 1 to 2 minutes, or until slightly reduced. Set aside.
  5. Serve: Remove the salmon from the oven and serve with your reduced marinade on the side as a flavorful dipping sauce. Enjoy.
Nutrition

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Soy-Marinated Salmon

PT20M 1 pound salmon salt and pepper, to taste 1/4 cup orange juice 1/4 cup tamari (I use low-sodium) 1/4 cup cilantro, chopped (optional) 4 garlic cloves, minced 2 tablespoons sesame oil 1 tablespoon honey 1 tablespoon fresh ginger, grated 1 tablespoon scallions, chopped (white and light green parts only) 1/2 tablespoon fish sauce 1/2 teaspoon chili flakes Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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