Grilled Salmon Kyoto Recipe

Name: Grilled Salmon Kyoto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup soy sauce; 1/4 cup orange juice concentrate; 2 tablespoons vegetable oil; 2 tablespoons tomato sauce; 1 teaspoon lemon juice; 1/2 teaspoon prepared mustard; 1 tablespoon green onion, minced; 1 clove garlic, minced; 1/2 teaspoon minced fresh ginger root; 4 salmon steaks (1 inch thick); 1 tablespoon olive oil

Servings: persons

1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil

1
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
2
Preheat an outdoor grill for high heat.
3
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
4
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/3 cup soy sauce, 1/4 cup orange juice concentrate, 2 tablespoons vegetable oil, 2 tablespoons tomato sauce, and more.

Yes, Grilled Salmon Kyoto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Salmon Kyoto

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