Marinated Salmon Kyoto

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    Marinated Salmon Kyoto

    Marinated Salmon Kyoto

    (191)
    1hr20min


    180 people made this

    About this recipe: A deliciously unique marinade gives this barbecued salmon a special flavour.

    Ingredients
    Serves: 4 

    • 5 tablespoons soy sauce
    • 4 tablespoons freshly squeezed orange juice
    • 2 tablespoons vegetable oil
    • 2 tablespoons passata
    • 1 teaspoon lemon juice
    • 1/2 teaspoon prepared mustard
    • 1 tablespoon spring onion, minced
    • 1 clove garlic, minced
    • 1/2 teaspoon minced fresh root ginger
    • 4 salmon steaks (2.5cm thick)
    • 1 tablespoon olive oil

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. In a shallow glass baking dish, combine soy sauce, orange juice, oil, passata, lemon juice, mustard, spring 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 barbecue for high heat.
    3. Remove salmon from marinade. Pour marinade into a small saucepan. Bring to the boil, and boil for 1 minute.
    4. Lightly oil the barbecue grate. Brush salmon with olive oil. Cook on barbecue 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.

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    Reviews & ratings
    Average global rating:
    (191)

    Reviews in English (191)

    by
    84

    I love salmon almost any way it's made, I DID NOT LIKE THIS AT ALL! my husband found this recipe and he was finally ready to try salmon based on what the reviews stated. I was thrilled hoping he'd finally try and like salmon. He took one little bite and wouldn't eat anymore. I took a bite and understood why. I followed the recipe EXACTLY and we didn't eat it. I wrapped it up hoping to try to somehow fix all that expensive salmon so I can even eat it. I'm not sure if it was th combination of flavors but it DID taste fishy to me. Maybe the tomatoe sauce and ginger root? Think about it..tomato sauce and ginger root? I know alot of people like this recipe, that's why I was so surprised. This is my first negative review. I would try a basic teriyaki marinade over this one. I use pineapple juice, soy sauce, brown surgar and garlic. Much better than this one and much easier to make. Sorry about the negative review.  -  20 Jun 2007  (Review from Allrecipes US | Canada)

    by
    59

    Wonderful! The flavours from this recipe blend so well together and go with just about anything. I've made it now with Salmon, Chicken, and even Tofu and it's perfect every time. The only changes I made were to use orange or mandarin marmalade instead of OJ concentrate, leave out the tomato sauce entirely, I use normal white onions in the sauce instead of green (and I put the ginger and garlic through a garlic press to help the flavours blend), and only use 1 tsp of olive oil in the sauce (more is not really needed and only adds additional fat/calories). I cook on my stovetop in a frying pan, using the sauce instead of oil to cook it with. I remove the [salmon, chicken, or tofu] then cook a chopped onion, chopped red bell pepper, and 3 cups of baby spinach leaves with the remaining marinade and serve it together with rice. PERFECT! Will continue to make again and again.  -  28 Mar 2007  (Review from Allrecipes US | Canada)

    by
    55

    This is my absolute favorite salmon dish. The only changes I made were to omit the tomato sauce (the first time I made it, I used the tomato sauce, the second time, I didn't use it, and I didn't notice a difference) and to use regular OJ rather than concentrated OJ. This dish is terrific with brown rice pilaf and green beans. Thanks for the great recipe!  -  19 Jul 2006  (Review from Allrecipes US | Canada)

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