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Grilled Salmon with Ginger-Orange Glaze

Grilled Salmon with Ginger-Orange Glaze

Southern Living magazine

Fresh ginger tickles this salmon with a little heat. If weather doesn't permit grilling, cook in a grill pan on the stovetop.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. COMBINE first 5 ingredients in a shallow dish; add salmon. Cover and chill 30 minutes, turning once.
  2. REMOVE salmon from marinade, reserving marinade. Bring marinade to a boil in a small saucepan.
  3. GRILL salmon, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
  4. ARRANGE salmon over rice; drizzle with any remaining marinade. Serve with lemon slices, and garnish, if desired.
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Served this at a luncheon. Even those who don't normally like salmon helped themselves to seconds! This is the best salmon recipe I've tried.


I'm just starting to cook salmon, and this is by far the best tasting recipe I've come across. The horseradish adds a good punch to this marinade, which is fantastic. I served it with some rice and dill, with a nice Pinot Grigio wine and tossed salad. Total cooking time = 40 minutes, and easy cleanup to boot. Can't go wrong with this one!


My husband and son raved about this dish. I even misread the recipe and used plain horseradish instead of horseradish mustard ... and I've continued to make it that way, because it's so tasty! No need to cook the left-over marinade for a sauce, or even to baste with it ... doesn't need it. My favorite salmon recipe.