Grilled Salmon with Peppered Soy Glaze

Start with an easy, homemade marinade. End with perfection. Malaysian-inspired salmon feels the heat from ginger and red and black pepper, balanced by tangy soy sauce and a pop of citrus from fresh lime. Add a side of grilled bok choy for one bold finish.

Serves: 6
5 mins Prep time 20 mins Cook time
5 mins Prep time
20 mins Cook time
  • Mix all ingredients except salmon in small bowl. Reserve 3 tablespoons for brushing. Brush remaining marinade on top of salmon. Refrigerate 30 minutes.

  • Place salmon, skin-side down, on grill over medium heat. Cover. Grill about 20 minutes or until fish flakes easily with a fork, brushing with reserved marinade halfway through and during the last few minutes of cooking. To remove salmon, slide a long spatula between the skin and flesh of the cooked salmon, leaving the skin behind.

Cooking tip

For even cooking, choose a salmon fillet that is closest to the head of the salmon. The fillet will be thicker and wider.

Nutrition information

(Amount per serving)

  • 253Calories: 253Cholesterol: 71mg
  • Sodium: 483mgProtein: 24g
  • Total Fat: 13gSaturated Fat: 3g
  • Fiber: 0gCarbohydrate: 10g