Best Tangy Asian Citrus Salmon Recipes

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TANGY ASIAN CITRUS SALMON



Tangy Asian Citrus Salmon image

We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.

Provided by DDW7976

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
2 tablespoons balsamic vinegar
6 tablespoons lemon juice (or juice from 2 whole lemons)
2 tablespoons minced garlic
1 1/2 tablespoons brown sugar
1 teaspoon ground black pepper
4 salmon fillets
2 tablespoons grated fresh ginger (in the recipe but I leave out) (optional)

Steps:

  • Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
  • Stir until brown sugar is dissolved.
  • Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
  • Marinate in the refrigerator for one hour.
  • Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
  • Baste at least once with sauce while baking.
  • If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6

TANGY ASIAN CITRUS SALMON RECIPE



Tangy Asian Citrus Salmon Recipe image

Provided by Tamarad12

Number Of Ingredients 10

1/2 c soy sauce
2 tbsp balsamic vinegar
2 whole lemons
2 tbsp fresh garlic, grated
2 tbsp fresh ginger
1 1/2 tbsp brown sugar
1/2 tbsp ground black pepper
4 salmon fillets
4 slices unsweetened pineapple
Basmati rice

Steps:

  • Preheat oven to 375 In a saucepan, combine the soy sauce, balsamic vinegar, the juice from the 2 whole lemons, garlic, ginger and brown sugar. Cook at a low heat for 5 minutes, making sure the sugar has combined well with all the ingredients. Place the salmon fillets in an oven-safe dish and soak both sides with the sauce. sprinkle the black pepper on top of the fillets. Bake for 15-20 minutes until fish flakes with a fork, making sure to baste the fillets with the sauce at least once. Place the fillets on plates and drizzle with the remaining sauce; garnish the top of the fillets with pineapple slices. Serve with basmati rice.

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