Ingredients
3 tablespoons orange juice2 tablespoons lemon juice2 tablespoons olive oil4 teaspoons reduced-sodium soy sauce2 teaspoons lime juice3 red onion rings2 garlic cloves1 fresh thyme sprig1 bay leaf2 teaspoons minced fresh gingerroot1/8 teaspoon fennel seed1/8 teaspoon coarsely ground pepper4 salmon fillets (6 ounces each)
Preparation
In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
