The natural richness of salmon and its high amount of Omega-3’s makes it a great choice for a healthy meal that doesn’t need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
| Level: | Easy |
| Total: | 28 min |
| Prep: | 20 min |
| Cook: | 8 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup packed cilantro leaves
- 2 scallions
- 2 teaspoons vegetable oil
- 1 teaspoon grated ginger
- Kosher salt and freshly ground pepper
- 4 center cut skin-on wild salmon fillets, about 6 ounces each
- 2 teaspoons fresh lime juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons honey
- 1/4 teaspoon black sesame seeds
- 1 1/3 cups cooked edamame
- Lime wedges, optional garnish
Instructions
- Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
- Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
- Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
- Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Nutrition Facts
| Calories | 345 |
| Total Fat | 15 grams |
| Saturated Fat | 1.8 grams |
| Cholesterol | 93 milligrams |
| Sodium | 306 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3 grams |
| Protein | 39 grams |
Reviews
Delicious! We love garlic so I minced a few cloves along with a half of a serrano pepper, substituted black caraway seeds, a little more honey, coconut aminos, mineral salt, evo, and sweet onions. So flavorful!
It taste delicious, highly recommended, & substitution was easy with what I had…
I loved to try a new way to eat salmon. It was very delicious but was not a kid friendly meal. My 15 yr old was not a fan of this but does love salmon. I still give it 5 stars from me and my husband.
Excellant. The whole family loved the great flavor.
Benny
Very flavorful and easy! Best salmon recipe I’ve tried to date.
I made this as written using on an indoor grill which worked out great!. So yummy! My whole family loved it and my girls are picky eaters.
Excellent! I used a little toaster oven and it turned out great. This is especially good if you’ve got someone who can’t handle their salmon pink. Well-done salmon can be dry but with the herb stuffing the salmon was done all the way through but still juicy. You can give the edamame a little kick with shichimi togarashi sprinkled over. Had this with Japanese rice.
Delicious! Very flavorful, I will make it again.
Delicious, healthy, and easy! Loved the flavor combination, especially with the cilantro. I sprinkled a bit of the cilantro onion mixture on top of the cooked fish. I used a grill pan on the stove and it turned out great.