- Calories 357
- Caloriesfromfat 39%
- Fat 15.5g
- Satfat 2.7g
- Monofat 7.3g
- Polyfat 3.7g
- Protein 36.1g
- Carbohydrate 17g
- Fiber 0.3g
- Cholesterol 111mg
- Iron 1.5mg
- Sodium 716mg
- Calcium 32mg
Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze
Photo: Oxmoor House
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.
How to Make It
Step 1
To prepare spice mixture, combine first 5 ingredients in a small bowl.
Step 2
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.
Step 3
Prepare grill.
Step 4
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.
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scsmith622's Review
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tara31's Review
One of the best salmon recipes I've ever made. Followed the recipe exactly - delicious!
GolfGal's Review