HEATHER’S GRILLED SALMON
HANDS-ON 10 min TOTAL 1 hr, 15 min
SERVES 4 SUBMITTED BY heather waldron ¼ cup packed brown sugar
¼ cup low-sodium soy sauce
¼ cup olive oil
2 teaspoons lemon pepper 1 teaspoon dried basil
1 teaspoon dried parsley 1 teaspoon dried thyme ½ teaspoon garlic powder 4 (6-ounce) skin-on salmon fillets
1. Whisk together all ingredients except fish in a bowl. Pour mixture into a zip-top plastic bag, add fish, and turn to coat. Seal bag, squeezing out excess air. Chill at least 1 hour or up to 4 hours, turning occasionally.
2. Preheat an outdoor grill to medium heat (325°F to 375°F) and lightly oil grate. Remove fish from marinade and shake off excess. Discard marinade.
3. Arrange fish, skin sides down, on grate. Grill, covered and without turning over, until fish is browned and flakes easily with a fork, 7 to 9 minutes. PER FILLET: 257 CAL; 12g FAT (1.8g SAT);
34g PRO; 1.1g CARB; 0g FIBER; 140mg SODIUM; 0.9g SUGARS