Monday, January 23, 2012

Asian Grilled Salmon

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Here's another recipe that's low carb, easy and delicious. I feel like most people I know enjoy salmon, and it's a definitely go-to of mine when I'm trying to eat healthy. It can be made on the grill, stove top, in the oven or on an indoor grill (which is what I did), so it's convenient no matter what your setting is.

My favorite salmon recipe of all time was posted here on The Savvy Kitchen a while back, but this is a close second. I like Asian flavors, so it didn't really surprise me that this was a front runner. Both recipes also used Dijon mustard, so I guess I can conclude that I enjoy a little mustard on my salmon. It gives the fish a little kick. I paired it with a side of wilted spinach, which was the same recipe I used when I made Seared Scallops. Enjoy!

Printable Recipe


  • 1 side fresh salmon, boned but skin on (about 1.5 lbs.)

For the marinade:
  • 2 tbsp. whole-grain Dijon mustard
  • 3 tbsp. low sodium soy sauce
  • 6 tbsp. olive oil
  • 1 tsp. garlic, minced

Heat grill and spray with olive oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side up on the hot grill; discard the marinade the fish was sitting in. Grill for 5 to 6 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 5 to 6 minutes (or longer depending on how thick your salmon is).

Remove skin from the fish. Transfer the fish to a flat plate and spoon the reserved marinade on top. Serve warm or room temperature.

Source: Adapted from Barefoot Contessa

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