Sweet and Smoky Grilled Salmon

Traditional Southern barbecue meets the Pacific Northwest in this fresh fish dish. The salmon is touched up with a hint of homemade barbecue sauce.

R102154
Prep Time:
20 mins
Grill Time:
8 mins
Microwave Time:
1 mins
Soak Time:
1 hrs
Total Time:
20 mins
Servings:
6

Ingredients

  • 1 cup alder or hickory wood chips

  • 6 4 ounce salmon fillets, 1-inch thick

  • 2 tablespoon butter

  • 1 tablespoon finely snipped fresh thyme

  • 1 tablespoon packed brown sugar

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

  • Thyme and Pepper Rice (optional)

  • Grilled Squash (optional)

Thyme and Pepper Rice and Grilled Squash

  • 2 sweet peppers, quartered

  • 2 summer squash or zucchini, halved

  • olive or cooking oil

  • salt

  • pepper

  • 3 cup hot cooked rice

  • 2 teaspoon snipped fresh thyme

Directions

  1. At least 1 hour before grilling; soak wood chips in enough water to cover. Drain before using. Thaw fish, if frozen. Rinse fish and pat dry with paper towels.

  2. Place butter in a small microwave-safe bowl. Microwave on 100 percent power (high) for 30 seconds or until melted. Remove from microwave. Stir in thyme, brown sugar, lemon juice, salt, and pepper. Microwave 30 seconds more to meld flavors. Stir to dissolve sugar. Brush generously over fish.

  3. For a charcoal grill, sprinkle wood chips directly over medium coals. Grill fish, meaty side down, directly over coals for 3 minutes. Turn skin side down. Grill for 5 to 7 minutes more or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place fish on greased grill rack over heat. Cover; grill as above.)

  4. Serve fish with Thyme and Pepper Rice and Grilled Squash, if desired. Makes 6 servings.

Thyme and Pepper Rice and Grilled Squash

  1. Brush sweet peppers and summer squash or zucchini with olive or cooking oil and sprinkle lightly with salt and pepper. Add to grill rack with salmon, turning when you turn salmon. Remove from grill and chop peppers; toss with rice and snipped fresh thyme. Slice squash crosswise and serve with salmon and rice mixture.

Nutrition Facts (per serving)

175 Calories
8g Fat
3g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 175
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 69mg 23%
Sodium 201mg 9%
Total Carbohydrate 3g 1%
Total Sugars 2g
Protein 23g
Vitamin C 1.8mg 9%
Calcium 20.2mg 2%
Iron 1.1mg 6%
Potassium 382mg 8%
Folate, total 4mcg
Vitamin B-12 3.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.