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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (238g) Recipe makes 4 servings |
||
| Calories 287 | ||
| Calories from Fat 53 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 823mg | 34% | |
| Potassium 665mg | 19% | |
| Total Carbohydrate 22.5g | 7% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 19.8g | ||
| Protein 35.5g | 71% | |
Menus using this recipe:
Honey Ginger Grilled Salmon
By: Mirj
Nov 8, 2001
Super easy, sweet and spicy!
SERVES 4
Ingredients
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/3 cup reduced sodium soy sauce
- 1/3 cup orange juice
- 1/4 cup honey
- 1 green onion, chopped
- 1 1/2 lbs salmon fillets
Directions
1
In a large self-closing plastic bag, combine first six ingredients; mix well.2
Place salmon in bag and seal tightly.3
Turn bag gently to distribute marinade.4
Refrigerate 15 minutes or up to 30 minutes for stronger flavor.5
Turn bag occasionally.6
Lightly grease grill rack.7
Preheat grill to medium heat.8
Remove salmon from marinade; reserve the marinade.9
Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.10
Brush with reserved marinade up until the last 5 minutes of cooking time.11
Discard leftover marinade.
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Featured Reviews for This Recipe
From: Heather U.
On Jul 5, 2009
Nice recipe-- simple and quick, even with fresh garlic. Just be careful when you grill it not to let it go too long on the cut side. Mine got just a shade too seared after 6 min. Oops! My bad. 
From: Rick Bertrand
On Mar 12, 2002
My wife is vegetarian and does not eat any fish or vegetables. She is 4 months pregnant right now, however, and has been craving fish. She has eaten Tuna Fish on sandwiches and grew tired of this quickly, still leaving her with a fish craving. I made this recipe for her and she loved it. I marinated for 1/2 hour and then wrapped it in foil with the marinade and baked at 375 for 45 minutes and it turned out great! I could still taste the salmon and the marinade complimented it well.
From: Jason Meagher
On Jan 2, 2002
Wonderful. A big hit. I followed the tin foil advice and it came out great, but I opened the foil for the last five minutes to brown the top. Buy an extra pound of salmon and make some for sandwiches the next day; my leftovers that had been sitting in their juices in the fridge overnight were almost better than the hot dish!
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