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Brown-Sugar Salmon with Strawberries Recipe

Brown-Sugar Salmon with Strawberries Recipe

I first tasted strawberries and cucumber together when living in the UK; now they make a delicious relish for salmon. — Judith Foreman, Alexandria, Virginia
TOTAL TIME: Prep: 20 min. + chilling Grill: 10 min. YIELD:4 servings


  • 1/3 cup packed brown sugar
  • 1 tablespoon canola oil
  • 1 teaspoon ground mustard
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 4 salmon fillets (5 ounces each)
  • 1 tablespoon minced fresh mint
  • 1 tablespoon canola oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon sugar
  • 1 cup finely chopped fresh strawberries
  • 1 small cucumber, finely chopped


  • 1. In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour.
  • 2. For relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar. Add strawberries and cucumber; toss to coat.
  • 3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with relish. Yield: 4 servings (2 cups relish).

Nutritional Facts

1 fillet with 1/2 cup relish equals 375 calories, 20 g fat (3 g saturated fat), 71 mg cholesterol, 375 mg sodium, 23 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1-1/2 starch.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.