Orange-Glazed Salmon Medallion Steaks

Orange-Glazed Salmon Medallion Steaks

Uncle Matt's Organic

August 17, 2026

Dinner Recipes, Recipes

These salmon medallions are proof that a little extra effort at the cutting board pays off big later. Tying the salmon into a compact, round medallion means every bite gets that perfect sear and a glaze that clings. The marinade is infused with Uncle Matt’s Organic Ultimate Defense Juice alongside honey, soy sauce, and garlic for a base that’s savory and sweet with a citrusy edge. Elevated, but simple enough for a weeknight dinner on the patio.

Ingredients

• 2 salmon steaks
• Kitchen twine
• Organic salt, to taste
• Organic black pepper, to taste

Marinade

• 1/2 cup Uncle Matt’s Organic Ultimate Defense Juice
• 1/4 cup organic olive oil
• 2 tbsp organic honey
• 2 tbsp organic soy sauce
• 4 organic garlic cloves, minced
• 1 tbsp organic Dijon mustard
• 1 tsp organic salt
• 1 tsp organic paprika
• 1/2 tsp organic black pepper

Instructions

1. Prepare the salmon medallions. Remove any pin bones from the salmon steaks. Using a sharp knife, carefully separate about 3 inches of the skin from the flesh along one edge of each salmon steak, leaving the skin attached at the opposite end. Fold the exposed end of the salmon inward toward the center of the steak, keeping the loosened section of skin on the outside. Then fold the opposite side inward to create a compact, round medallion. Bring the remaining strip of skin around the outside of the salmon to help encircle and secure the medallion. Wrap kitchen twine around the circumference and tie securely. Trim any excess twine. 
2. Season the salmon. Generously season the salmon medallions with salt and black pepper on all sides. 
3. Make the marinade. In a medium bowl, whisk together the Uncle Matt’s Organic Ultimate Defense Juice, olive oil, honey, soy sauce, garlic, Dijon mustard, salt, paprika, and black pepper until well combined. Reserve 1/3 cup of the marinade for basting. 
4. Marinate the salmon. Place the salmon medallions in a shallow dish or resealable bag and pour the remaining marinade over them. Cover and refrigerate for 30 minutes. 
5. Grill the salmon. Preheat the grill to medium heat and thoroughly oil the grates. Remove the salmon from the marinade and place it on the grill. Cook for about 10 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Avoid moving the salmon while it cooks, as this can cause sticking. Once properly seared, it will release easily from the grill grates. 
6. Baste and glaze. While grilling, brush the salmon several times on both sides with the reserved marinade. As it cooks, the marinade will caramelize and create a thin, flavorful glaze. 
7. Serve. Remove the salmon from the grill and let it rest for a few minutes. Carefully remove and discard the kitchen twine before serving. Serve warm and enjoy.