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Nutrition Facts
Serving Size 1 (255g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 cup mango chutney
Calories 407
Calories from Fat 174		(42%)
Amount Per Serving		%DV
	Total Fat 19.3g	29%
	Saturated Fat 2.8g	14%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 1288mg		53%
Potassium 754mg		21%
Total Carbohydrate 23.6g		7%
	Dietary Fiber 0.3g	1%
	Sugars 19.7g
Protein 35.7g		71%
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Marinade for Grilled Salmon

Recipe #158117 | 10 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: twissis
Feb 28, 2006

I read Derf's "Spiced Salmon" recipe (#137983) with interest since it also uses chutney as I do, but we prefer our salmon grilled w/the smoky, lime flavor of this marinade. I use the marinade all day & then reserve it to use for a sauce I make while my DH grills the salmon. We love this & the combination of the salmon & the marinade sauce has been a big hit with our friends.

SERVES 4 (change servings and units)

Ingredients

4 (6 ounce) salmon fillets, 1 inch thick

Marinade

1/4 cup olive oil
1/4 cup soy sauce
1/4 cup lime juice (may use lemon juice)
1/4 cup worcestershire sauce
1/4 cup mango chutney
1/4 cup honey
2 garlic cloves, finely minced
1 teaspoon dill

Sauce

reserved marinade
cream cheese

Directions

1
Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
2
While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
3
Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.

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Featured Reviews for This Recipe

From: MA HIKER

On Aug 13, 2007

This is a very nice marinade. I adore salmon and have made it very many different ways in the last few months (love to grill it) and this was a nice smokey version. I used the honey too - worked out quite nicely!

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From: SusieQusie

On Jul 18, 2006

Please note, MP, a non-fish eater prepared this recipe. The marinade was OUTSTANDING! Glad I saw your note about the honey - that really brings it home. That said, on to the fish. Considering the 105º outside temp, I opted for indoor grilling of the big, red thing that I don't even like to touch. Said red object was flaky & tender after 6 minutes on a contact grill. I sampled a bite just for you & Jer ate the rest of it, drizzled with sauce & a chunk of cream cheese on the side. Isn't he an odd little guy ? LU

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From: Heydarl

On Dec 3, 2007

Spectacular results with very little effort. I marinated the salmon for 24 hours, as I made this during the week. DH cooked the salmon on the barbeque, which gave us a crusty outside & very moist, succulent flesh. Lesson learned: don't use lite cream cheese, as it's part cottage cheese & I ended up with little white specks through the sauce - we didn't care, as it tasted soooo good. Made for Aus/NZ Recipe Swap #11 Dec 2007. Thanks twissis for sharing this wonderful recipe that I'm sure we'll eat time & time again.

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