Brown Sugar-Grilled Salmon with Zucchini and Fennel "Noodles"

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Brown Sugar Grilled Salmon with Zucchini and Fennel NoodlesRecipe

Photo: Erin Kunkel Styling: Chelsea Zimmer

Sweet-and-tart brown sugar glaze gives fresh catch salmon fillets a tender crunch exterior and loads of rich flavor. Serve over a bed of zucchini and fennel ribbons, if desired.

Serves 4


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Cooking spray
4 (6-ounce) salmon fillets
3/4 teaspoon kosher salt, divided
5/8 teaspoon freshly ground black pepper, divided
3 tablespoons dark brown sugar
1 large zucchini, peeled (about 12 ounces)
1 small fennel bulb, cored and very thinly sliced
1 tablespoon chopped fresh dill
2 teaspoons grated orange rind
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat grill to medium-high heat.

2. Coat grill rack with cooking spray. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper; rub fillets evenly with brown sugar. Let stand 5 minutes. Arrange fillets, skin side up, on grill; grill 3 minutes on each side.

3. Shave zucchini into ribbons using a vegetable peeler. Combine remaining 1/2 teaspoon salt, remaining 3/8 teaspoon pepper, zucchini, fennel, dill, orange rind, and juices; toss. Place about 1 cup zucchini mixture in each of 4 bowls; top each serving with 1 fillet.

Created date

April 2016

Nutritional Information

Calories 325
Fat 10.1 g
Satfat 2.1 g
Monofat 3.2 g
Polyfat 3.4 g
Protein 38 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 90 mg
Iron 2 mg
Sodium 480 mg
Calcium 73 mg
Sugars 13 g
Est. Added Sugars 10 g