This moist and juicy salmon melts in your mouth. It remind me of being on a sunny island soaking in the sun and enjoying citrus smells and tastes.
4, 4-6 oz. salmon fillets
2/3 cup freshly squeezed grapefruit juice
2 tablespoons orange juice
Juice and zest of 1 lemon
2 tablespoons honey
1 teaspoon Sirachi sauce
Freshly ground black pepper, to taste
In small bowl, stir together juices, zest, honey and Sirachi sauce. Place salmon fillets in gallon storage bag. Pour marinade over salmon and gently toss to coat. Place in refrigerator for 2 to 3 hours or at least 30 minutes
Preheat oven to 400°F. Line baking dish with foil and spray with non-stick cooking spray. Spread salmon fillets evenly in baking pan. Season both sides of fillets with ground black pepper. Top with marinade. Bake for 15-20 minutes or until salmon flakes easily with fork. Season lightly with salt if desired. Serve with roasted vegetables or side salad.