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5.0 from 12 votes

Grilled Triple Citrus Salmon

A five star salmon recipe that gets infused with a lemon, lime and orange marinade. It grills to tender and flaky perfection and has the best sweet and tangy flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4 Servings
Calories: 142 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 4 (6-ounce) salmon filets
  • ½ cup orange juice
  • ¼ cup lemon juice
  • ¼ cup lime juice
  • ¼ cup orange marmalade
  • 2 minced garlic cloves
  • 3 tablespoons soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. In a medium saucepan whisk together ½ cup orange juice, ¼ cup lemon juice, ¼ cup lime juice, ¼ cup orange marmalade, 2 minced garlic cloves, 3 tablespoons Soy Sauce, and ¼ cup brown sugar.
  2. In a small bowl, whisk together 1 tablespoon Cornstarch and 1 tablespoon Water. Slowly stir the cornstarch mixture into the marinade mixture and bring to a boil over medium-high heat until the mixture starts to thicken. Remove from heat.
  3. Lay the salmon skin side down on cedar planks (or well-oiled grill) and season with salt and pepper. Brush half of the marinade onto the tops of the salmon and grill over medium-high heat for 12-15 minutes.
  4. Transfer the salmon to plates and brush with the reserved salmon on top. Enjoy!

Nutrition Information

Calories 142kcal (7%) Carbohydrates 35g (12%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 771mg (32%) Potassium 142mg (4%) Fiber 1g (4%) Sugar 29g (58%) Vitamin A 62IU (1%) Vitamin C 27mg (30%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 35g 12%
Protein 2g 4%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 771mg 32%
Potassium 142mg 3%
Fiber 1g 4%
Sugar 29g 58%
Vitamin A 62IU 1%
Vitamin C 27mg 30%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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