Cilantro Salmon on the Grill

Enjoy your dinner with this grilled salmon accompanied by sauce made of mayonnaise, cilantro, capers and onion.

(1)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 4 hr 25 min
  • ingredients 10
  • servings 6
 

Ingredients

Sauce

1/2
cup mayonnaise
1/4
cup chopped fresh cilantro
2
tablespoons drained capers
2
tablespoons finely chopped red onion
1
tablespoon lemon juice

Salmon

1
cup purchased Italian salad dressing
2
tablespoons lemon juice
1
cup coarsely chopped fresh cilantro
1 1/2
lb. salmon fillets (with skin)
1/4
to 1/2 teaspoon coarse ground black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: In small bowl, combine all sauce ingredients; mix well. Refrigerate while preparing salmon.
  • 2 In shallow nonmetal dish, combine salad dressing, 2 tablespoons lemon juice and 1 cup cilantro; mix well. Add salmon; turn to coat. Cover; refrigerate at least 4 hours to marinate.
  • 3 Meanwhile, heat grill. When ready to grill, remove salmon from marinade; reserve marinade. Place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Sprinkle with pepper; cover grill. Cook 12 to 15 minutes or until fish flakes easily with fork, brushing once or twice with reserved marinade. Discard any remaining marinade.
  • 4 To serve, carefully remove skin from salmon; discard skin. Serve salmon with sauce. If desired, garnish with lemon wedges and cilantro.
  • 1 GRILL DIRECTIONS: In small bowl, combine all sauce ingredients; mix well. Refrigerate while preparing salmon.
  • 2 In shallow nonmetal dish, combine salad dressing, 2 tablespoons lemon juice and 1 cup cilantro; mix well. Add salmon; turn to coat. Cover; refrigerate at least 4 hours to marinate.
  • 3 Meanwhile, heat grill. When ready to grill, remove salmon from marinade; reserve marinade. Place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Sprinkle with pepper; cover grill. Cook 12 to 15 minutes or until fish flakes easily with fork, brushing once or twice with reserved marinade. Discard any remaining marinade.
  • 4 To serve, carefully remove skin from salmon; discard skin. Serve salmon with sauce. If desired, garnish with lemon wedges and cilantro.

EXPERT TIPS

toggle

Expert Tips

To broil salmon, place, skin side down, on broiler pan; broil 4 to 6 inches from heat using times above as a guide.

Capers, which are available in small and large varieties, are flowr buds from a bush grown in the Mediterranean and Asia. The buds are sun-dried and then pickled in brine. If you prefer, chop large capers before adding them to the sauce.

Serve this salmon with grilled asparagus and new potatoes. Leave any small potatoes whole, and halve or quarter large ones. Blanch potatoes for 5 minutes. Toss the vegetables with a little olive oil and season them with salt and pepper. Spear the potatoes onto metal skewers. Place potato kabobs and the asparagus spears directly on the grill all around the salmon. Cook the vegetables along with the salmon, turning once.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
5g,
5%
),
Cholesterol
95mg
95%;
Sodium
330mg
330%;
Total Carbohydrate
2g
2%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
0%;
Iron
4%;
Exchanges:
4 Lean Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.