Photo: Erin Kunkel Styling: Chelsea Zimmer
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

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