Grilled Salmon in Orange Butter Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Fillets of sea bass, sole or turbot prepared in this way are equally good. It is important that the fillets are roughly the same shape, size and thickness.


  • 2 oranges
  • 1 small onion or 2 shallots
  • salt


Grate the zest from the oranges on to a plate, and squeeze on the orange juice. Peel and thinly slice the onion or shallots and place in a single layer on the plate. Season the salmon fillets very lightly and place, flesh-side down, in the orange and onion marinade. Leave to marinate for 30–40 minutes. Heat the grill. Remove the fillets from the marinade, and place on the grill rack, skin-side