COG Salmon Recipe

Every Wednesday on campus, students would line up for what has become a lunchtime favorite: COG Salmon. Bring a little bit of Gonzaga home with this healthy, tasty recipe from ZagDining!

Spanish Salmon

Spanish Salmon Recipe

Serves 6


  • 4 oz. Olive Oil
  • 4 oz. Orange Juice
  • 3 tsp. Sherry Wine Vinegar
  • 1 tsp. Paprika (Spanish Paprika preferred)
  • 3 tsp. Toasted Cumin Seed
  • 3 tsp. Toasted Sesame Seeds
  • 1 tsp. Minced Garlic
  • 2 oz. Chopped Mint
  • 1 tsp Red Pepper Flakes
  • 1 tsp. Salt
  • 1.5 lbs. Salmon Fillets


  1. Combine oil, orange juice, vinegar, paprika, cumin, sesame, garlic, mint, red pepper and salt for marinade. Mix until well-blended.
  2. Pour marinade over fish. Refrigerate for 1 hour to marinate.
  3. Drain and discard excess marinade.
  4. Grill fish over medium-high heat to minimum internal temperature of 145 degrees F.
ZagDining by Sodexo