Rating: 5 stars
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Sustainable Choice.Grilling the salmon with the skin on keeps it moist and ensures it stays in one piece as it cooks.

Recipe by Cooking Light August 2015


Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

18 mins
1 hr 48 mins
Serves 4 (serving size: 1 fillet and 1/2 lemon)


Ingredient Checklist


Instructions Checklist
  • In a mortar, combine 1 tablespoon oil, paprika, fennel seeds, and garlic; grind with a pestle until a smooth paste forms. Gently stir in parsley, tarragon, and 1/2 teaspoon salt. Let stand at least 20 minutes.

  • Lightly rub flesh side of fish with remaining 1 tablespoon oil; sprinkle with remaining 1/2 teaspoon salt. Spoon tarragon mixture over fish; refrigerate 1 hour.

  • Preheat charcoal or gas grill to medium heat.

  • After preheating the grill, turn the left burner off (leave the right burner on), or heap coals to one side of grill to create two temperature zones. Coat grill rack with cooking spray; place on grill. Place lemon halves, cut side down, on heated side of grill. Place fish, skin side down, on unheated side of grill. Cover and grill 10 minutes or until lemon is tender and well marked and fish flakes under gentle pressure. Remove fish from grill; discard skin. Cut fish into quarters. Serve lemon halves with fish.

Nutrition Facts

314 calories; fat 16.6g; saturated fat 3g; mono fat 8.2g; poly fat 4.2g; protein 37g; carbohydrates 3g; fiber 1g; cholesterol 90mg; iron 1mg; sodium 564mg; calcium 40mg.