1-2-3 Grilled Salmon Recipe

4 6 8
1-2-3 Grilled Salmon Recipe
1-2-3 Grilled Salmon Recipe photo by Taste of Home
Publisher Photo

1-2-3 Grilled Salmon Recipe

Read Reviews
4 6 8
Publisher Photo
I love salmon, but my husband doesn't. So I combined flavors I knew he liked to create this grilled recipe, and now it's the only salmon he will eat. It's so easy and only requires a handful of ingredients. —Nicole Clayton, Prescott, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 5 min.

Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon dried minced garlic
  • 6 salmon fillets (5 ounces each)

Directions

In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade.
Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade. Yield: 6 servings.
Originally published as 1-2-3 Grilled Salmon in Taste of Home April/May 2011, p99

Nutritional Facts

1 each: 322 calories, 24g fat (4g saturated fat), 71mg cholesterol, 452mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 4 lean meat, 2 fat.

  • 1/3 cup olive oil
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon dried minced garlic
  • 6 salmon fillets (5 ounces each)
  1. In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade.
  2. Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade. Yield: 6 servings.
Originally published as 1-2-3 Grilled Salmon in Taste of Home April/May 2011, p99

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews for1-2-3 Grilled Salmon

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Tom Brezzy User ID: 5637920 123944
Reviewed Jun. 17, 2012

"Got great comments from my wife who enjoys salmon presented in different ways. Will make again when we have company. It's quick and easy!"

MY REVIEW
gmbwmom User ID: 779056 184672
Reviewed Mar. 23, 2012

"My husband and I love this recipe. He told his mom about it, she fixed it, and my father-in-law that doesn't really care for salmon liked it."

MY REVIEW
mombom User ID: 3131641 195178
Reviewed Sep. 8, 2011

"My family enjoyed this salmon (even my 3 year old). I did not drizzle the remaining marinade over the fish after grilling and it was still very flavorful. Will definately make again! Thanks!"

MY REVIEW
matteliz@swbell.net User ID: 77962 193730
Reviewed May. 9, 2011

"This was delicious, but it's hard to tell how much of that was due to the marinade and how much was thanks to the grilling and the high quality salmon in general. But we loved it and plan to use it in the future. The ingredients are all simple things we have on hand, which is nice. My kids loved it too, by the way."

MY REVIEW
katkos User ID: 5738861 192314
Reviewed Apr. 6, 2011

"We kicked this up with a chile spice blend before putting on the grill. Really liked the soy sauce & mustard subtle flavors."

MY REVIEW
pamdevone User ID: 3875916 118092
Reviewed Mar. 24, 2011

"It was ok."

Loading Image