This marinade is sweet and it gives the fish a different flavor without totally overpowering the taste of the fish.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
4 |
8 |
12 |
16 |
20 |
24 |
| Ingredients | ||||||
| Reduced sodium soy sauce |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Orange juice |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Honey |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Onion powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Olive oil |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Apple juice |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Ground ginger |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Salmon fillet |
1 lb. |
2 lbs. |
3 lbs. |
4 lbs. |
5 lbs. |
6 lbs. |
Assembly Directions:
In a mixing bowl, combine soy sauce, orange juice, honey, onion powder, oil, apple juice, and ground ginger. Whisk until thoroughly combined. Each recipe makes about 1 C. of marinade.
Cut salmon into 4 oz. portions. Place on a foil lined baking sheet.
Freezing Directions:
Flash freeze salmon. When salmon is solid, place it in a freezer bag.
Pour marinade into a separate bag. Seal, label, and freeze both bags.
Serving Directions:
Thaw salmon and marinade overnight in the refrigerator.
Once the marinade has thawed, pour marinade into salmon freezer bag. Reseal bag and turn to coat. The salmon should marinate at least 2 hours.
Grill: Heat grill to medium. Oil grill grates and cook salmon for 6 to 8 minutes on each side or until the fish flakes easily with a fork.
Broil: Spray broiler pan with cooking spray. Place salmon fillets on the broiler pan. Broil 5 to 7 minutes or until fish flakes easily with a fork.
Bake: Preheat oven to 425 degrees. Line baking sheet with aluminum foil. Place salmon fillets on foil. Bake for 12 minutes or until fish flakes easily with a fork.
Nutritional Info:
Per Serving: 250 Calories; 7g Fat (26.5% calories from fat); 24g Protein; 22g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 877mg Sodium.
Exchanges: 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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