This light flavorful dish has become a real staple in my dinner repertoire. It’s Olu’s favorite meal and I’ve cooked it so often I could probably make it in my sleep! One of the joys of cooking is being able to improvise, and so I vary the amount of each ingredient I put in the citrus marinade. I taste and adjust the recipe to whatever I prefer that day. I also like to give the sauce, made from the marinade, a lot of time to simmer so that it has a chance to really thicken. I’ll have it on the stove bubbling away while the fish is broiling.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup orange juice
- 1 cup brown sugar
- 3/4 cup low-sodium soy sauce
- 1 tablespoon ground white pepper
- 1 teaspoon salt
- 1 tablespoon white wine vinegar
- 1 bunch scallions, thinly sliced
- 1 pound skin-on salmon fillets
Instructions
- Combine the orange juice, brown sugar, soy sauce, pepper, salt, vinegar and scallions in a large bowl and whisk well.
- Pour about half of this mixture into a baking dish and add the salmon fillets; make sure they are completely covered with the marinade. Cover and refrigerate for 20 minutes.
- Pour the remaining marinade mixture into a small saucepan. Cook over low heat for 25 to 35 minutes until thickened.
- Preheat the broiler.
- Cover the bottom of a flameproof casserole dish with a tiny bit of the liquid in which the salmon was marinated (discard the rest of the marinade liquid). Place the marinated salmon in the dish, skin side down, and broil for about 12 minutes or until the salmon flakes when tested with a fork.
- Pour the sauce over the salmon and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 444 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 41 g |
| Protein | 29 g |
| Cholesterol | 62 mg |
| Sodium | 1803 mg |
Reviews
I am not a big fish eater (because it always tastes so fishy) but watching this episode of Ina & Misty I was very intrigued to try. Went to butcher shop and got a nice piece of salmon. Followed the directions to a T and it was the best flavors I’ve ever had for fish. Great recipe, and very simple. Thanks Misty!
This is one of my favorite marinades. It is so versatile. Thank you for sharing this recipe.
I would definitely make it again. I followed everything except I baked it at 425 temperature in the oven instead of broiling it. I served it over salad and use the cooked marinade as the dressing. Yum!
I have made this recipe 3 times in the last 2 weeks for my family. They, and I, loved it. I made it exactly as written but will try the suggestion below of decreasing the sugar just to see if I still like it. I will be making this many more times. Thank you, Misty.
I made it for dinner tonight. I cut the brown sugar in half and I am glad I did, because it was sweet. My problem was the scallions burned not only in the broiler but also turned brown in the sauce that I had simmering. If I make this again, I will add the scallions at the end. I don’t think they do much for the taste.
This salmon is outstanding on its own, and phenomenal when paired with the mashed butternut squash. I did reduce the brown sugar significantly so it wasn’t sweet upon sweet mash. Reducing the sauce definitely adds another pop of flavor at the end… a little goes a long way! I bet this would also be amazing with pineapple juice. Great recipe, Ms. Copeland!
This was a bit too sweet. I think cutting the sugar to 1/3 cup and adding some garlic will give it better balance. I am going to do that the next time and see what I get.
Delicious salmon! SO easy too! I decided to cut the brown sugar to 1/2 cup and changed liquid to 1/4 cup lemon juice & 3/4 orange juice. My boyfriend said it was the best salmon he ever had. Spot on! Thanks Misty & Ina!
I reduced the brown sugar to 3/4 c., and I didn’t have white wine vinegar so I substituted it with rice wine vinegar.
It was killer! Definitely making again!
It was killer! Definitely making again!
Yes!! SO delicious !! I did cut the brown sugar back to 1/4 cup and it was so flavorful and not overly sweet. The squash was perfect !!