Pan-Grilled Salmon with Mint

Fresh mint leaves give the impression of shamrocks on this simple salmon dish.


2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 39 %
Fat 12.3 g
Satfat 2.1 g
Monofat 5.4 g
Polyfat 3.2 g
Protein 24.2 g
Carbohydrate 17.5 g
Fiber 0.0 g
Cholesterol 77 mg
Iron 0.6 mg
Sodium 212 mg
Calcium 10 mg


1/2 cup rice vinegar
2 tablespoons honey
1 teaspoon vegetable oil
2 (4-ounce) salmon fillets (about 1 inch thick)
Vegetable cooking spray
1/8 teaspoon salt
1/4 cup fresh mint leaves


Combine the first 3 ingredients in a shallow dish, and stir with a wire whisk. Add fish, turning to coat, and marinate in refrigerator for 10 minutes. Remove the fish from marinade, reserving marinade.

Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add the fish, skin side down, and cook 5 minutes. Turn fish over; pour reserved marinade over fish, and cook 5 minutes or until fish flakes easily when tested with a fork. Place fish on individual serving plates; spoon pan juices over fish. Sprinkle with salt, and top with mint leaves.

Lind West Eckhardt,

Cooking Light

March 1995
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