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Grilled Marinated Salmon with Cucumber Sauce

7 Ratings
4 Comments
Grilled Marinated Salmon with Cucumber Sauce
  • Prep 30 min
  • Total 60 min
  • Ingredients 13
  • Servings 8

Cucumber and dill flavor a cool sauce that perfectly complements grilled salmon marinated in soy sauce and spices. ...MORE+ LESS-

Ingredients

Salmon

1/4
cup soy sauce
3
tablespoons lemon juice
2
tablespoons water
1 1/2
teaspoons garlic powder
1/2
teaspoon onion powder
1
salmon fillet, about 1 inch thick (2 to 2 1/4 lb)
2
teaspoons vegetable oil

Sauce

1/2
cup sour cream
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1
teaspoon cider vinegar
1/4
teaspoon onion powder
1/4
teaspoon salt
2/3
cup chopped unpeeled cucumber

Steps

Hide Images
  • 1
    In shallow nonmetal dish, mix soy sauce, lemon juice, water, garlic powder and onion powder. Add salmon, skin side up. Let stand at room temperature 30 minutes to marinate.
  • 2
    Meanwhile, in small bowl, mix sauce ingredients. Cover; refrigerate until serving time.
  • 3
    Heat gas or charcoal grill. Brush skin side of salmon with oil. Place salmon, skin side down, on grill. Cover grill; cook over medium heat 13 to18 minutes or until fish flakes easily with fork. To serve, cut into 8 pieces. Serve with sauce.

Expert Tips

  • You can use salmon steaks instead of the fillets. Also, halibut is a nice alternative to the salmon for a change of flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
600mg
25%
Potassium
630mg
18%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
25g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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