Grilled Salmon With Orange Glaze

Grilled Salmon With Orange Glaze

USA WEEKEND columnist Jean Carper 0

"The foods in this easy recipe are powerhouses of nutrition. Why these foods are good for you: high omega-3 fat in salmon; antioxidants in orange rind, scallions and garlic; anticoagulant activity in ginger; and eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks, Harvard investigators say."

Ingredients {{adjustedServings}} servings 389 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 183 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
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  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 73

  1. 101 Ratings


The sauce in the recipe, when reduced down and thickened is a wonderful accompaniment to the salmon. I've made this twice, the first time I had no orange marmalade, but did have apricot preserves. Both worked out excellently. My hubby prefers the apricot flavor over the orange. It seems to detract from the salmon flavor alot less than the orange.


Perfect! The only change I made was that I used a 2.5 pound peice of salmon on the grill instead of smaller fillets. I put the salmon on the bed of rice and drizzled a little leftover glaze on it. This made a beautiful, tasty and healthfull lunch. I will definately make this again!


Delicious! I confess that I made a lot of changes, just based on what I had on hand and my husband's preferences. I had no sesame anything, so just used grapeseed oil. I had no scallions, so did no after-cooking topping. Because of my husband's preferences, I omitted the ginger and garlic (which I thought might be a bit strong for salmon anyway). Also, I baked instead of grilled, for simplicity's sake. But all that said, I think the heart of the recipe is the marmalade-soy sauce-oil-vinegar glaze, which is delicous and keeps the salmon moist. A keeper recipe, good for 2 or company.