Citrus and Salmon!
As part of the lockdown we all find ourselves in, we are being much better of using up food. We had some oranges we needed to use so did an internet search got inspired to do this Orange Glazed Salmon.
The base recipe was inspired by a Hairy Bikers recipe on the BBC Food website, which I put my own take on.
Preparation and the Cook
The first thing to do is prepare your marinade and then add the salmon. Stick in the fridge for an hour.
I then got the BBQ queue on, using the Char-broil Kettleman, setting up with a direct and indirect zone. I also used a Silver Birch wood chunk for this cook. When I was ready cook I removed the Salmon from the marinade and placed on the indirect of the BBQ.
As the Salmon cooked, I prepared the Oranges before adding the Salmon, Orange Juice and remaining marinade to the Lodge cast-iron pan to glaze the salmon.
I wouldn’t say I am a huge fan of Salmon in general. It fits into one of those foods that I think is okay, but can take it or leave it. This recipe really took it to a different level for me. The marinade itself was lovely but mixed with Orange to form the glaze on Salmon, was something else.
I really enjoyed this cook and especially eating it. This is one that I have no doubts will become a firm favourite in out home.
Orange Glazed Salmon
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Serving Size2
For the Orange Glazed Salmon
- 2 Salmon Fillets (Skin-On)
- Juice of 1 1/2 Oranges
- Rind 1 Orange
- 1 Tsp Ground Ginger
- 1 Tsp Salt
- 1 Tsp Orange Blossom Water
- 1 Tbsp Honey
- 2 Tbsp Soy Sauce
- 2 Garlic Cloves
- 1 Tbsp Olive Oil
In a bowl mix together the Ginger, Salt, Orange Blossom Water, Honey, Soy Sauce, Crushed Garlic Cloves and Olive Oil. Mix well and then place the Salmon in the marinade, skin-side up. Place in the fridge for around 1 hour.
Light your BBQ when you are ready to cook and set it up with a direct and indirect zone. You want to get the temp to the 180-200°C mark. When it is up to temp place a wood chunk (or wood chips) on your coals and remove the Salmon from the marinade. Place the Salmon skin-side down on the indirect area of the BBQ.
Note: Do not throw away the remainder of marinade.
As the Salmon is cooking, rind 1 orange and juice 1 1/2 of the Oranges and mix the rind and juice together. Slice the remaining half of the Orange that you have not juiced.
After the Salmon has been on for around 12 minutes, place the cast-iron pan onto the direct side of the BBQ. I also drizzled a little bit of Rapeseed Oil into the pan. Once the cast-iron is hot, place the sliced orange into the pan and char. Position so you can place the Salmon skin-down onto the Orange slices.
After 20 minutes, place the Salmon on the Orange Slices. Pour the Orange mixture into the pan, followed by the remaining marinade. I actually poured the marinade over the salmon and let it drizzle down into the Orange mixture.
Swizzle the pan around to mix the marinade and Orange mixture, and then with a spoon keep pouring over the Salmon. Do this for around 5 minutes, then remove from the pan and plate up.
I served on Spring Greens (not cooked on the BBQ).