Oriental Grilled Salmon

Oxmoor House
2 servings.


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1 1/2 tablespoons brown sugar
3 tablespoons water
1 tablespoon low-sodium soy sauce
2 teaspoons peeled, minced gingerroot
2 teaspoons minced green onions
2 teaspoons lemon juice
1/2 teaspoon minced garlic
Dash of dried crushed red pepper
2 (4-ounce) salmon steaks (1/2 inch thick)
Vegetable cooking spray
2 tablespoons nonfat mayonnaise
1 tablespoon finely chopped cilantro
1/2 teaspoon peeled, grated gingerroot
1/4 teaspoon crushed garlic
Fresh cilantro (optional)


Combine first 8 ingredients in a large heavy-duty, zip-top plastic bag; add salmon steaks. Seal bag, and marinate steaks in refrigerator 2 hours, turning bag occasionally. Remove salmon steaks from marinade, reserving marinade.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place steaks on rack; grill, uncovered, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

Combine mayonnaise and next 3 ingredients, stirring well. Top each salmon steak with 1 tablespoon mayonnaise mixture. Garnish with fresh cilantro, if desired.

Created date

August 2009

Nutritional Information

Calories 243
Caloriesfromfat 37 %
Fat 10 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.5 g
Carbohydrate 11.9 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.0 mg
Sodium 449 mg
Calcium 0.0 mg