Grilled Spice-Rubbed Salmon
Grilled Spice-Rubbed Salmon
Try to have fish at least once or twice a week for some heart healthy fats. Save yourself some time and mix up a large batch of the spice blend so you’ll have some on hand for other dishes.
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
Nutrition Facts
Serving Size: 1 (4-ounce) piece of salmon
- Calories 190
- Carbohydrate 2 g
- Protein 23 g
- Fat 9 g
- Saturated Fat 1.9 g
- Sugars 2 g
- Dietary Fiber 1 g
- Cholesterol 65 mg
- Sodium 230 mg
Ingredients
1 pound skin-on wild salmon, cut into 4 (4-ounce) pieces
1 teaspoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fennel seeds
1/2 teaspoon freshly grated lime zest
1 tablespoon red wine vinegar
1 teaspoon honey
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon finely chopped fresh oregano
4 lime wedges
Instructions
- Preheat an outdoor grill or grill pan to medium-high.
- Brush the salmon pieces with the olive oil and season all over with the salt and pepper. Set aside.
- In a small bowl, combine the fennel seeds (rub them in the palms of your hands first to release their oils), lime zest, vinegar, honey, cumin, paprika, and oregano to create a paste. Brush the spice mixture generously over the flesh of the salmon, then place the salmon flesh-side up in an airtight container and let it marinade in the refrigerator for 15 minutes.
- Place the salmon skin-side up on an oiled grill or grill rack; cover and cook until the edges begin to turn pink about 6 minutes. Flip salmon and cook for another 3-5 minutes, or until it reaches your desired doneness.
- Remove salmon from the grill and serve with lime wedges (for squeezing over the fish).
Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
Choices/Exchanges: 3 Lean Protein, 1 Fat
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