As you know by now, we love our seafood! Whether it’s fish, shrimp, calamari, or scallops we’re all over it! We typically order seafood at restaurants, but we enjoy it at home too! Remember our Soy Ginger Salmon? Or our Baked Coconut Crusted Tilapia? Perhaps you tried our Cumin Crusted Scallops with Cucumber and Pine Nut Salad?
One of our fave ways to prepare fish is on the grill. Actually, Tammy’s husband Scott is the real grill master– maybe it’s a guy power thing 🙂 , but he loves to take charge of the grill. In fact, it’s hard to get within feet of the grill without being shooed away– so we’ve made this “grill” recipe in our kitchens many times!
This Barbeque salmon is delicious and packed with omega-3 fats help to fight inflammation—this means they calm the skin, soothing it if you’ve gotten a little too much sun.
Barbecue Salmon
Serves: 4
Ingredients
- 1/4 cup orange juice
- 2 tablespoons fresh lime juice
- 4 (6-ounce) salmon fillets
- 2 tablespoons brown sugar
- 4 teaspoons chili powder
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Cooking spray
Directions
- Combine orange juice, lime juice and salmon in a zip-top bag; seal and marinate in refrigerator about 1 hour, turning occasionally.
- If you don’t have a grill, preheat oven to 400°. Coat a 13 x 9 baking pan with light cooking spray.
- Remove fish from bag and discard marinade.
- Combine sugar, chili powder, lemon rind, salt and cinnamon in a large bowl. Once mixed thoroughly, rub over fish.
- Toss onto the grill flipping after a couple minutes to make sure both sides are thoroughly cooked (fish is ready when it flakes easily when tested with fork). Bake for 12 minutes or again, until fish flakes easily when tested with a fork.
Nutrition Facts: Serving Size: 1 fillet: 260 calories, 6 g fat, 1 g saturated fat, 16 g carbohydrate, 34 g protein, 14 g sugar, 1 g fiber, 287 mg sodium
***Want fewer calories? Make six servings instead of four. Each four ounce serving of barbecue salmon will have 195 calories, 4 grams fat, 23 grams of protein and 245 mg sodium.
- ¼ cup orange juice
- 2 tablespoons fresh lime juice
- 4 (6-ounce) salmon fillets
- 2 tablespoons brown sugar
- 4 teaspoons chili powder
- 2 teaspoons grated lemon rind
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- Cooking spray
- Combine orange juice, lime juice and salmon in a zip-top bag; seal and marinate in refrigerator about 1 hour, turning occasionally.
- If you don't have a grill, preheat oven to 400°. Coat a 13 x 9 baking pan with light cooking spray.
- Remove fish from bag and discard marinade.
- Combine sugar, chili powder, lemon rind, salt and cinnamon in a large bowl. Once mixed thoroughly, rub over fish.
- Toss onto the grill flipping after a couple minutes to make sure both sides are thoroughly cooked (fish is ready when it flakes easily when tested with fork). Bake for 12 minutes or again, until fish flakes easily when tested with a fork.