Orange-Ginger Glazed Salmon

Orange-Ginger Glazed Salmon
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Salmon is a great choice for a healthy meal. It’s loaded with omega-3 fats, which have a number of health benefits, it’s naturally low in calories, and it cooks beautifully on the grill.

When shopping for salmon, look for either wild-caught varieties or salmon that has been sustainably raised. The Monterey Bay Aquarium has a sustainable fish guide called Seafood Watch that helps consumers make good choices to keep our oceans healthy. If you click “seafood” recommendations, you can search by the type of fish and determine which ones are recommended and why.

This salmon is cooked on a blazing hot cast iron skillet on the Char-Broil® TRU-Infrared™ grill.  It is brushed with a flavorful glaze of fresh orange juice and ginger. Pair it with rice pilaf and grilled asparagus for a waistline-friendly meal.

Orange-Ginger Glazed Salmon

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 servings

Serving Size: 1 salmon filet

Calories per serving: --

Fat per serving: --

Orange Ginger Glazed Salmon is a simple healthy dish that packs a lot of flavor.


  • Juice from 1 orange
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 1-inch piece of ginger
  • Spray oil
  • 2 6-ounce skinless salmon filets


  1. Mix together the orange juice, soy sauce, honey and ginger in a small saucepan.
  2. Heat over medium high heat until the mixture is reduced by half. Reserve.
  3. Heat the grill to medium high with a cast iron pan on the grates and the lid closed.
  4. Spray the pan with spray oil and add the salmon filets. Cook for about five minutes or until a nice crust forms on the salmon. Flip the salmon over and baste the top with the orange ginger glaze. Continue cooking until the salmon easily flakes but is still moist, about four minutes. Flip and glaze the other side of the fish, then remove it from the grill and glaze each side one more time.


Salmon filets with the skin on will work equally well in this recipe. Grill the fish skin side down first so that it gets crispy. You can easily double or triple this recipe.

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