A simple grilled salmon fillet spiced up with a sweet & tangy sauce. Serve it over brown rice with a side of broccoli for the perfect healthy dinner.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 2 servings
Author Linda Warren


  • 2 salmon fillets
  • 1/2 cup orange juice
  • 1/2 cup sake
  • 2 teaspoons Tamari soy sauce
  • 1 teaspoon minced garlic
  • 1/4 cup orange marmalade
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon red chili sauce
  • 1 teaspoon lemon zest
  • 2 Tablespoons rice vinegar
  • 1/2 cup unsweetened shredded coconut (optional)
  • 2 Tablespoons red bell pepper, diced
  • 2 Tablespoons cilantro, chopped fine
  • 2 Tablespoons green onion, thinly sliced


  1. In a small saucepan over medium high heat, bring the orange juice, sake, soy sauce, garlic, orange marmalade, cayenne, chili sauce, lemon zest, rice vinegar and coconut to a boil. Reduce heat and simmer for 10 minutes or until the sauce has been reduced by about 1/3.
  2. Strain mixture, rinse pan and return sauce to pan. Cover and keep warm while grilling salmon.
  3. Preheat grill. Place salmon directly on grill and cook for 7-8 minutes per side, turning halfway through.
  4. During last 2 minutes of cooking fish, turn up heat on saucepan and add red pepper, cilantro and green onion and warm until heated through.
  5. Plate fish and drizzle sauce over fish. Serve immediately.

Recipe Notes

This sauce will work with any fish - mahi-mahi, swordfish, grouper, etc