Tangy Barbecued Salmon
Fire up your grill for this irresistible Tangy Barbecued Salmon recipe, a perfect balance of smoky, zesty, and sweet flavors. This dish features tender salmon fillets marinated in a vibrant blend of soy sauce, fresh orange juice, honey, and a hint of garlic, enhanced by the bold kick of smoked paprika and optional red pepper flakes. The salmon is grilled to perfection, then finished with a luscious glaze made from the reduced marinade, creating a sticky, caramelized coating. With minimal prep time and a quick cook on the grill, this recipe is both weeknight-friendly and impressive enough for entertaining. Garnished with fresh cilantro and served with a squeeze of lemon, each bite bursts with summery, citrusy goodness. Perfect for fans of healthy, flavorful grilling recipes, this tangy barbecued salmon is a must-try for your next cookout or family dinner.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 0.25 cup soy sauce
- 0.25 cup fresh orange juice
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lemon wedges (for serving)
Instructions
In a medium-sized bowl, whisk together soy sauce, orange juice, honey, lemon juice, olive oil, minced garlic, smoked paprika, black pepper, salt, and red pepper flakes (if using).
Place the salmon fillets in a large zip-top bag or a shallow dish. Pour the marinade over the salmon, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the salmon from the marinade and let any excess drip off. Reserve the marinade.
Place the salmon fillets skin-side down on the grill. Cook for 5-6 minutes, then carefully flip and cook for an additional 5-6 minutes, or until the salmon easily flakes with a fork. The internal temperature should reach 145°F (63°C).
While the salmon cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat and let it simmer for 2-3 minutes, reducing slightly to create a glaze.
Once the salmon is fully cooked, remove it from the grill and drizzle the reserved glaze over the top.
Sprinkle the salmon with fresh cilantro and serve each fillet with a lemon wedge on the side. Enjoy your tangy barbecued salmon!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4036 mg | 175% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 43.4 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
