Grilled Salmon with Peppered Soy Glaze

Name: Grilled Salmon with Peppered Soy Glaze
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1/4 cup packed light brown sugar; 3 tablespoons soy sauce; 1 tablespoon lime juice; 1 1/2 teaspoons McCormick® Ground Organic Black Pepper; 1 teaspoon McCormick® Ground Ginger; 1 teaspoon McCormick® Minced Garlic; 1 teaspoon McCormick® Sesame Seed; 1/4 teaspoon McCormick® Crushed Red Pepper; 1 1/2 pounds salmon fillet

By: McCormick Kitchens

Made With:

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.

Recipe Info

Prep Time:

5m
Cook Time:

20m
Ingredients:

9
Servings:

6
User Rating:

Ingredients

1/4 cup packed light brown sugar
3 tablespoons soy sauce
1 tablespoon lime juice
1 1/2 teaspoons McCormick® Ground Organic Black Pepper
1 teaspoon McCormick® Ground Ginger
1 teaspoon McCormick® Minced Garlic
1 teaspoon McCormick® Sesame Seed
1/4 teaspoon McCormick® Crushed Red Pepper
1 1/2 pounds salmon fillet

Nutrition Information

(per serving)

Calories 253
Carbohydrates 10 g
Cholesterol 71 mg
Fiber 0 g
Protein 24 g
Sodium 483 mg
Total Fat 13 g

Key products

McCormick® Ground Organic Black Pepper, 3 oz

$8.99

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

McCormick® Minced Garlic, 3 oz

$6.49

Unit price: per

McCormick® Sesame Seed, 1 oz

$4.99

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

Instructions

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.