TANGY GRILLED SALMON
This marinade could be used for any fish, chicken or lean meat, but I am partial to salmon. It is hard to overcook salmon filets, so a simple favorite to throw on the grill. 4–6 ounces of salmon provide approximately 24–36 grams of protein (about 6 grams per ounce). Make extra when preparing for dinner, to easily throw on top of a salad and/or leftover veggies for a satisfying lunch the next day.
Equipment
- grill or grill pan
Ingredients
- 4 4–6 ounces each salmon fillets
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 4-5 garlic cloves crushed
- Freshly ground pepper
- Nonstick cooking spray
- Optional: fresh parsley for garnish
Instructions
- Whisk together soy sauce, Dijon mustard, honey, garlic, and pepper in a small bowl. Remove 2 tablespoons and set aside.
- Place salmon, skin side down, on a platter. Pour the rest of the marinade on top. Marinate at room temperature for 15 minutes or up to 1 hour in the refrigerator.
- Spray clean grill grates with nonstick spray. Preheat grill over medium-high heat to about 400˚F.
- Place salmon on grill skin side down and cook about 4 minutes, then carefully flip and continue to cook another 4 minutes or to the desired doneness.
- Place salmon on a clean serving platter and brush the remaining 2 Tbsp marinade mixture over the salmon. Garnish with parsley if desired.
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