Marinated Salmon Kyoto

Marinated Salmon Kyoto


180 people made this

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


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

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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