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Pacific Rim Salmon

 Pacific Rim Salmon
I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. —Amy Sauser, Omaha, Nebraska
8 ServingsPrep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 1/2 cup unsweetened pineapple juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons prepared horseradish
  • 2 tablespoons minced fresh parsley
  • 5 teaspoons sesame oil, divided
  • 2 teaspoons honey
  • 1/2 teaspoon coarsely ground pepper
  • 8 salmon fillets (6 ounces each)
  • 5 green onions, coarsely chopped

Directions

  • In a small bowl, combine the pineapple juice, soy sauce, horseradish,
  • parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup
  • marinade into a large resealable plastic bag; add salmon and green
  • onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours,
  • turning occasionally. Add remaining sesame oil to remaining
  • marinade. Cover and refrigerate for basting.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Grill
  • salmon, skin side down, covered, over medium heat or broil 4 in.
  • from the heat for 8-12 minutes or until fish flakes easily with a
  • fork, basting frequently with reserved marinade. Yield: 8 servings.

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Pacific Rim Salmon (continued)

Nutritional Facts: 1 fillet equals 333 calories, 20 g fat (4 g saturated fat), 100 mg cholesterol, 337 mg sodium, 2 g carbohydrate, trace fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.