Asian Salmon With Blood Orange Marinade


After getting salmon at the fish market this weekend, I wanted to make something different than my normal honey, lemon marinade.  I decided to change it up a bit and used a blood orange.  The bold citrus from the blood orange, and the umami taste from the soy sauce, really pleased all pallets, young and old.

1 lb salmon

1 blood orange, juiced

3 Tbs. soy sauce

1 Tbs. honey

1 tsp grated ginger

3 Tbs. cilantro

Salt and sriracha to taste


Rinse off the salmon and poke with a fork a few times to let the marinade infuse into the salmon.  Mix all the above ingredients together, and taste to make sure it has the kick from the sriracha you’re looking for.  Place salmon skin side up in a deep dish and add marinade. Let the fish marinade for at least thirty minutes. 

Heat the oven to 425 degrees.  Place the salmon in a baking dish and cook for 18-20 minutes.  You’ll know the salmon is done when it’s slightly pink and flakes easily.

If you would like to have this for dinner after being at work all day, prepare the marinade in advance and store in an airtight container.  Add the marinade to the fish while you pre-heat the oven. You could also use this marinade for chicken or pork tenderloin.

I served the salmon with brown rice and green beans.  The kiddos, and my husband, enjoyed the fish to the very last bite.  I consider it a success when there’s no running around the table during dinner, and everyone’s plate is clean.