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Ginger Chili Citrus Salmon

Ginger Chili Citrus Salmon

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RBENEKE

This marinade is full of bold flavors. A little spicy. A little sweet. It really packs a punch.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 652 kcal
  • 33%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.
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Reviews

meaprilc
17
4/22/2011

This was an easy and absolutely delicious dish! Very bold flavors! The only deviation I made from the recipe was to bake the salmon and some of the marinade (350F for 13 minutes) in aluminum foil rather than grill it. I will add all of the marinade for the salmon to bake in the next time. My daughter thought the sauce had a great kick and wanted more.

leash87
9
4/11/2011

This recipe was great! I cut back a little on all of the spicy ingredients since I do not usually enjoy spicy food; however, I will definitely add the full amount next time. This recipe is full of flavor and was a hit with my boyfriend who isn't a fish lover. We sealed the salmon in non-stick tin foil and grilled it with some of the marinade inside.

Marie
7
5/16/2011

This is a pretty good marinade. I'm not giving it a full 5 stars because I thought it could be thicker to create a nicer glaze on the salmon. Next time I'll add more honey to achieve that. I only marinated my salmon for 30 minutes and it came out pretty flavorful. Before putting the salmon in the marinade I reserved some for glazing while I grilled the salmon. I grilled it over medium heat without turning it, skin side down. It turned out really great. A keeper for sure! My husband said a couple of times that this was the best salmon I've made, and I have tried quite a few recipes over the years.