Citrus Teriyaki Salmon

Number of servings

Marinade ingredients

  • 0.5 cup freshly squeezed Sunkist® orange juice
  • 2 tablespoons freshly squeezed Sunkist lemon juice
  • 0.5 cup soy sauce
  • 0.25 cup brown sugar, packed
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh garlic
  • 0.25 teaspoon red pepper flakes
  • 1 tablespoon sesame oil
  • 2 teaspoons cornstarch

Salmon ingredients

  • 4 salmon fillets (4-6 ounces each)
  • Canola oil
  • 1 Sunkist lemon cut into quarters
  • 1 Sunkist orange cut into quarters

PREP TIME

Prep Time: 20 minutes

Marinate Time: 1 hour

Cook Time: 10 minutes

Marinade

Directions
  1. Combine the Sunkist® orange and lemon juice, soy sauce, brown sugar, ginger, garlic, red pepper flakes and sesame oil in a bowl and whisk until brown sugar is dissolved.
  2. Put the salmon in a large sealable plastic bag and add the marinade, making sure to coat all sides.
  3. Refrigerate for no more than 1 hour.
  4. To make the sauce, remove the fish from the marinade.
  5. Place the excess marinade into a small sauce pan and whisk in the cornstarch.
  6. Cook over medium low heat, whisking often until it comes to a simmer and is thickened.
  7. Remove from heat and set aside.

Salmon

Directions
  1. Preheat an oven to 400°F.
  2. Heat a large, ovenproof nonstick skillet with a little oil over medium high heat, until the pan is hot.
  3. Add the salmon skin side up for about 1 minute then flip salmon over.
  4. Add the citrus wedges to the pan around the salmon, then transfer the skillet to the preheated oven.
  5. Cook for about 4 minutes or until salmon is just done, depending on the thickness of the fish.
  6. Serve the salmon drizzled with the thickened marinade and oven roasted citrus on the side to squeeze over fish.