Grilled Citrus Salmon Fillet Recipe

Grilled Citrus Salmon Fillet Recipe
Grilled Citrus Salmon Fillet Recipe photo by Taste of Home
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Grilled Citrus Salmon Fillet Recipe

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Heidi Farrar of Sierra Vista, Arizona serves salmon with a creamy orange yogurt sauce for a zesty citrus boost.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon olive or canola oil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 salmon fillet (1-1/4 pounds), cut into 4 pieces
  • ORANGE YOGURT SAUCE:
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 to 2 tablespoon orange juice
  • 1 tablespoon sugar
  • 1 tablespoon grated orange peel

Directions

In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from salmon. Place skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.
Originally published as Grilled Citrus Salmon Fillet in Light & Tasty August/September 2003, p56

Nutritional Facts

1 piece: 329 calories, 17g fat (4g saturated fat), 87mg cholesterol, 273mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 reduced-fat milk.

  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon olive or canola oil
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 salmon fillet (1-1/4 pounds), cut into 4 pieces
  • ORANGE YOGURT SAUCE:
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 to 2 tablespoon orange juice
  • 1 tablespoon sugar
  • 1 tablespoon grated orange peel
  1. In a bowl, combine the first 11 ingredients; mix well. Set aside 1/4 cup. Pour remaining marinade into a large resealable plastic bag; add salmon. Turn to coat. Refrigerate for 30 minutes; turn once or twice. Cover and chill reserved marinade.
  2. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade from salmon. Place skin side down on grill. Grill, covered, over medium-hot heat for 5 minutes. Baste with reserved marinade. Grill 5-10 minutes longer or until fish flakes easily with a fork, basting frequently.
  3. For sauce, in a small bowl, combine all the sauce ingredients. Serve with the salmon. Yield: 4 servings.
Originally published as Grilled Citrus Salmon Fillet in Light & Tasty August/September 2003, p56

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