This Asian-inspired marinade blends ingredients found in teriyaki sauce with orange juice and chili flakes for a twist. Canola oil showcases these ingredients while protecting the salmon on the grill.


Beef or chicken can be substituted for the salmon.

Makes 4 servings
Cooking time: N/A


3 tbsp (45 mL) low-sodium soy sauce

2 tbsp (30 mL) sesame oil

3 tbsp (45 mL) honey

¼ cup (60 mL) orange juice

¼ cup (60 mL) canola oil

3 tbsp (45 mL) chopped cilantro

1½ tbsp (20 mL) finely chopped ginger

2 cloves garlic, finely minced

2 green onions, finely chopped

2 tsp (10 mL) orange zest

1 tsp (5 mL) red pepper flakes

4 salmon fillets (4 oz./125 g each)


  1. In non-reactive mixing bowl (plastic or glass), mix together all ingredients except for salmon.
  2. In heavy resealable plastic bag, place marinade and salmon, turning bag over a few times and refrigerate about 1 to 2 hours.
  3. Remove salmon from marinade and discard.
  4. Place on hot, lightly oiled grill and barbecue for 5 to 8 minutes, depending on desired doneness.


Serving size
1 fillet (4 oz. /125 g)

Recipe courtesy of, featured in the Canadian Diabetes Association’s 2015 Healthy Living Calendar. To download the latest recipes, visit

Nutritional Information

Per Serving
Calories 175
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 50 mg
Sodium 85 mg
Carbohydrates 2 g
Fibre 0 g
Sugars 2 g
Protein 23 g
Potassium 15 mg
Fatty fish, such as salmon, mackerel, anchovies, sardines, herrings and trout, are rich in Omega-3 fatty acids. Bake, broil and steam rather than fry, sauté or deep fry. – Rema Sanghera, registered dietitian, Vancouver

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