Asian Citrus Marinated Salmon Low Fat Recipes

Steps:

• Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade., Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds.

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Steps:

• Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
• Stir until brown sugar is dissolved.
• Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
• Marinate in the refrigerator for one hour.
• Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
• Baste at least once with sauce while baking.
• If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

Steps:

• In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.