- 2 salmon fillets
- 1/4 cup brown sugar
- 1 fresh lemon, zested and juiced
- 1 garlic clove, minced
- 1 green onion, chopped, plus more for garnish
- 1/4 cup low sodium soy sauce
- 1 tablespoon olive oil
- 1 (1 inch) piece fresh ginger root, minced
- 1/3 cup orange juice
In a small saucepan over medium heat combine brown sugar, lemon zest, lemon juice, garlic, green onion, soy sauce, olive oil, and ginger. Cook until sugar is dissolved and mixture is fragrant. Remove from heat, stir in orange juice.
Place fish and marinade mixture into a resealable plastic bag. Refrigerate overnight, or for at least 3 hours.
Preheat grill for medium direct heat. Lightly oil grill grate. Remove salmon from resealable bag and pour remaining marinade into a small saucepan. Bring marinade to a boil. Reduce heat and let simmer until slightly thickened, 5-10 minutes.
Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Garnish with reduced marinade sauce and chopped green onion.