Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Don't remove the skin from the salmon until after you've taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the fillets, which often fragments the fish.

Recipe by Cooking Light September 1999

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Credit: Oxmoor House

Recipe Summary test

Yield:
8 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare spice mixture, combine first 5 ingredients in a small bowl.

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  • To prepare glaze, combine rind and next 8 ingredients (rind through cinnamon) in a saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes. Strain through a sieve; discard solids.

  • Prepare grill.

  • Rub the fillets with spice mixture. Cover; refrigerate 10 minutes. Place, skin sides down, on a grill rack coated with cooking spray. Grill 16 minutes, covered, or until fish flakes easily when tested with a fork, basting occasionally with glaze. Remove skin; discard. Arrange fillets on a platter; sprinkle with sliced onions and sesame seeds.

Nutrition Facts

357 calories; calories from fat 39%; fat 15.5g; saturated fat 2.7g; mono fat 7.3g; poly fat 3.7g; protein 36.1g; carbohydrates 17g; fiber 0.3g; cholesterol 111mg; iron 1.5mg; sodium 716mg; calcium 32mg.
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