- 4 salmon fillets with still in tact, about 6 ounces/170 g each
- 2 teaspoons/10 mL fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon/5 mL sugar
- 1/2 teaspoon/2.5 mL chili powder
- 1/2 teaspoon/2.5 mL cumin
- 1/4 teaspoon/1.25 mL salt
- 1/4 teaspoon/1.25 mL black pepper
- 4-6 lime wedges
1. Preheat grill for medium heat. Right before placing the fish onto the grill, oil the grill grates well using tongs, folded paper towels and a high smoke point oil. Make 3-4 passes across grates to create a non-stick surface. This is particularly important when grilling fish, as it tends to stick to the grates and break apart.
2. Place salmon fillets in a shallow pan. Combine 2 teaspoons lime juice,spices, sugar, and garlic.
Spread mixture evenly over fillets. Let stand until grill has heated up properly. If you do this ahead of time, place seasoned fish in the refrigerator for a maximum of 30 minutes.
3. Place salmon skin side down onto grill and cook indirectly for about 18 to 20 minutes, or until internal temperature at thickest part of fish reaches between 145-150 degrees F. Remember not to turn the salmon when it is on the grill. Once cooked through (an internal temperature of 145 degrees F.), remove from grill and squeeze fresh lime juice on each fillet before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||3 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||4 g|