Oriental Grilled Salmon

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 37%
  • Fat: 10g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.5g
  • Carbohydrate: 11.9g
  • Fiber: 0.0g
  • Cholesterol: 77mg
  • Iron: 0.0mg
  • Sodium: 449mg
  • Calcium: 0.0mg


  • 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)


  1. 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.
  2. 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.
  3. Combine mayonnaise and next 3 ingredients, stirring well. Top each salmon steak with 1 tablespoon mayonnaise mixture. Garnish with fresh cilantro, if desired.
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