Rating: 4.5 stars
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  • 5 star values: 3

If you can get your hands on a filleted side of salmon, this is the recipe to choose. After a quick dip in a soy marinade rounded out with honey, ginger, and lemon, the salmon is grilled over indirect heat. Keeping it on a plank is one way to ensure that this large cut of fish stays extra-moist.

Recipe by Cooking Light June 2003

Gallery

Credit: Photography: Becky-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
9 servings (serving size: 5 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Immerse and soak the plank in water 1 hour; drain.

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  • To prepare grill for indirect grilling, heat one side of the grill to high heat.

  • Combine vinegar and the next 6 ingredients (vinegar through lemon) in a large zip-top plastic bag; seal. Shake to combine. Add fish; seal. Marinate in refrigerator 30 minutes, turning once.

  • Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Remove fish from marinade; discard marinade. Place fish, skin side down, on charred side of plank. Cover and grill 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with onions and sesame seeds.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

306 calories; calories from fat 41%; fat 14.1g; saturated fat 3.3g; mono fat 6.1g; poly fat 3.5g; protein 38.3g; carbohydrates 4.6g; fiber 0.5g; cholesterol 90mg; iron 0.9mg; sodium 353mg; calcium 36mg.
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