Salmon Steak Kyoto

Name: Salmon Steak Kyoto
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs salmon steaks; Marinade; 1/3 cup light soy sauce; 1/4 cup orange juice concentrate; 2 tablespoons cooking oil; 1 teaspoon lemon juice; 1/2 teaspoon prepared mustard; 1 tablespoon green onion, minced; 1 garlic clove, minced; 1/2 teaspoon ginger, minced

Eats Now Editorial Team · Seafood

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Salmon Steak Kyoto – a delicious recipe with salmon, Marinade, soy sauce, orange juice concentrate, cooking oil, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lbs salmon steaks
Marinade
1/3 cup light soy sauce
1/4 cup orange juice concentrate
2 tablespoons cooking oil
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 garlic clove, minced
1/2 teaspoon ginger, minced

1
Combine all marinade ingredients.
2
Marinate salmon steaks in refridgerator 30-60 minutes.
3
Remove salmon from marinade (reserve liquid for basting).
4
Grill over medium heat for 10-20 minutes (flip the salmon steaks once halfway through and baste with remaining marinade).
5
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 lbs salmon steaks, Marinade, 1/3 cup light soy sauce, 1/4 cup orange juice concentrate, and more.

Yes, Salmon Steak 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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