Total prep time 45 Minutes

Serves 4


For the salmon:

    • 1 to 2 pound salmon fillet (center cut portion)

For the marinade:

    • 1/2 cup of soy sauce 
    • 1 cup orange juice 
    • 1/4 cup brown sugar 
    • 2 cloves minced garlic 
    • 1 bunch chopped cilantro 
    • 1 tbsp grated ginger 
    • 1 tsp lemon grass (or lemon zest) 

Additional ingredients:

    • 1 bulb of fennel cut into 1/4 (reserve fronds)
    • 2 white peaches cut in half moons and grilled 
    • 4 apricots cut in half moons 
    • 1 lemon (juice only)
    • 1/2 cup pitted cherries


For the marinade:

  1. Combine all marinade ingredients in a small saucepan and bring to a boil.
  2. Continue to whisk and reduce the marinade to a simmer for five minutes.
  3. When marinade is finished remove from the stove and add 1 cup of ice to cool (this will also balance the marinade)


For the salmon:

  1. Place salmon on lightly greased non stick baking sheet skin side down.
  2. Using a pastry brush liberally coat the salmon with the marinade. Place fennel on the baking sheet around the salmon and brush with the  marinade as well.
  3. Bake salmon and fennel for 12-15 minutes at 450.
  4. When internal temperature of the salmon is 140˚ remove from the oven and let it rest for 5 minutes.


Finishing the dish:

  1. Move salmon to a serving platter using a spatula.
  2. In a small bowl combine grilled peaches, apricots, cherries, lemon juice and fennel bulbs.
  3. Toss and put on top of the salmon, garnish with fennel fronds and enjoy!