Honey-Orange Grilled Salmon

19 Mar

This recipe is adapted from the Cooking Light’s Healthy Heart cookbook.  I started out by following the recipe as is, but in tasting the sauce, found that it was a bit too sweet.  So, I added some white wine vinegar to make the sourness stand out a bit more.


  • 1/4 cup rice wine vinegar
  • 1-2 tablespoon white wine vinegar – (adjust the amount to your taste)
  • 3 tablespoons Maple syrup/Honey
  • 2 tablespoons fresh orange juice
  • 4 (6-ounce) salmon fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Combine first 3 ingredients in a large zip-top plastic bag; add fish.  Seal and marinate in refrigerator 3 hours.
  2. Preheat grill or grill pan to medium-high heat.
  3. Remove fish from bag, reserving marinade.  Pour marinade into a small saucepan, and bring to a boil.  Cook until reduced to 2 tablespoons (about 5 minutes).
  4. Place fish on grill rack or pan coated with cooking spray; grill 4 minutes or each side or until fish flakes easily when tested with a fork or until desired degree of doneness, basting occasionally with marinade.  Remove fish from grill; sprinkle with salt and pepper.

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