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Grilled Salmon Steaks with Basil Sauce

Choose to grill or broil these delicious salmon steaks for dinner that’s ready in just 20 minutes!

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  • prep time 20 min
  • total time 20 min
  • ingredients 9
  • servings 4
 

Ingredients

SAUCE

1
(8-oz.) container low-fat or nonfat plain yogurt
1/2
cup fresh basil leaves
1
tablespoon sliced green onions
1
teaspoon sugar
1/4
teaspoon garlic powder
1/4
teaspoon salt

FISH

2
(8-oz.) salmon steaks (1 inch thick), each cut into 2 pieces
Nonstick cooking spray
1/2
teaspoon lemon-pepper seasoning

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 GRILL DIRECTIONS: In food processor bowl with metal blade or blender container, combine half of the yogurt and the remaining sauce ingredients. Process until smooth. Stir in remaining yogurt. Cover; refrigerate while preparing salmon.
  • 2 Heat grill. Spray both sides of salmon steaks with nonstick cooking spray. Sprinkle with lemon-pepper seasoning.
  • 3 When ready to grill, oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until fish flakes easily with fork, turning once. Serve sauce with fish.
  • 1 GRILL DIRECTIONS: In food processor bowl with metal blade or blender container, combine half of the yogurt and the remaining sauce ingredients. Process until smooth. Stir in remaining yogurt. Cover; refrigerate while preparing salmon.
  • 2 Heat grill. Spray both sides of salmon steaks with nonstick cooking spray. Sprinkle with lemon-pepper seasoning.
  • 3 When ready to grill, oil grill rack. Place fish on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 15 minutes or until fish flakes easily with fork, turning once. Serve sauce with fish.

EXPERT TIPS

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Expert Tips

Basil's fragrant leaves send flavor to the very core of a dish. Sweet basil is the most popular of an herb family that includes basil varieties with a hint of lemon or anise flavor. It's easy to grow in a garden; if you keep pinching off leaves from the center of the plant, it will continue to grow all summer. The white flowers are edible, too, and they should be pinched off to prevent the plant from using its energies to go to seed instead of continuing to produce the tender leaves. Once picked, basil becomes a little more fragile. To keep it freshest, trim the stems and put the "bouquet" into a jar or glass with an inch or so of water. Enclose the glass in a tightly sealed plastic bag and store in the refrigerator. When you're reay to use it, pinch off the leaves and discard the fibrous stems. If basil will be sprinkled on top of a dish as a garnish, shred or chop the leaves just before serving time to prevent them from blackening at the edges.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2g,
2%
),
Cholesterol
85mg
85%;
Sodium
290mg
290%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
10%;
Iron
6%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.