Citrus Green Tea Salmon with Orange-Ginger Glaze
Salmon fillets marinated in citrus green tea and glazed with orange and ginger—light, bright, and packed with flavor.
Marinating salmon in brewed citrus green tea tenderizes the fish gently while infusing it with a subtle lemon-orange perfume. The tea's tannins work like a light acid, firming the exterior for a beautiful sear.
The orange-ginger glaze ties everything together—fresh orange juice reduces with grated ginger and a touch of soy sauce into a sticky, caramelized coating that mirrors the tea's citrus soul.
Serve the salmon over steamed jasmine rice or a bed of lightly dressed arugula. The peppery greens cut through the glaze's sweetness while the rice soaks up every last drop.
This dish comes together in under 25 minutes (plus marinating time) and looks like it came out of a restaurant kitchen. It's a weeknight dinner that feels like a celebration.
Ingredients
- 2 salmon fillets (about 180g each)
- 1 cup brewed citrus green tea, cooled
- 2 tbsp soy sauce
- 1/2 cup fresh orange juice
- 1 tbsp honey
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced
- 1 tbsp olive oil
- Zest of 1 lemon
- Sesame seeds and sliced scallions for garnish
How to make it
- 1Combine cooled citrus green tea and 1 tbsp soy sauce. Marinate salmon fillets in the mixture for 20–30 minutes in the fridge.
- 2While salmon marinates, make the glaze: simmer orange juice, remaining soy sauce, honey, ginger, and garlic in a small saucepan until reduced by half and syrupy (about 5 minutes).
- 3Remove salmon from marinade and pat dry. Heat olive oil in a skillet over medium-high heat.
- 4Sear salmon skin-side down for 4 minutes. Flip and cook 3 more minutes.
- 5Brush glaze generously over the salmon during the last minute of cooking.
- 6Plate over rice or greens. Sprinkle with lemon zest, sesame seeds, and sliced scallions.
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