|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This grilled salmon recipe is not only easy to prepare but delicious as well. Remember to squeeze fresh lime juice onto the fillet as it comes off the grill to enhance its flavors even more. This grilled salmon is cooked indirectly so that it slow poaches, keeping it from drying out.
- 4 (about 6 ounces/170 grams each) salmon fillets (with the skin still intact)
- 2 teaspoons/10 milliliters fresh lime juice
- 2 cloves garlic (minced)
- 1 teaspoon/5 milliliter sugar
- 1/2 teaspoon/2.5 milliliter chili powder
- 1/2 teaspoon/2.5 milliliter cumin
- 1/4 teaspoon/1.25 milliliter salt
- 1/4 teaspoon/1.25 milliliter black pepper
- 4 to 6 lime wedges
Gather the ingredients.
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 to 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.)
Place salmon fillets in a shallow pan.
Combine 2 teaspoons lime juice, spices, sugar, and garlic.
Spread mixture evenly over fillets.
Let stand until the grill has heated up properly. (If you do this ahead of time, place seasoned fish in the refrigerator for a maximum of 30 minutes.)
Place salmon skin side down onto grill and cook indirectly for about 18 to 20 minutes, or until internal temperature at the thickest part of fish reaches between 145 to 150 F.
Remember not to turn the salmon when it is on the grill.
Once cooked through (an internal temperature of 145 F.), remove from grill and squeeze fresh lime juice on each fillet before serving.