6.27.2016

Grilled Marinated Salmon {dairy + gluten free}

I love quick and easy grilling recipes that taste so good it's hard to believe they are healthy too. We have been super busy lately and our evenings are hectic. I've been missing sitting down to dinner together as a family and enjoying good food and each other's company. We're nearing the end of baseball season so hopefully we'll have a bit of a break in the activities for a few weeks or so.

Our boys have started to become a bit pickier lately, but thankfully they still enjoyed this salmon, as it used to be a favorite. Buying salmon, especially wild-caught instead of farmed salmon can get really costly here in the midwest so I don't tend to make this recipe too often. But every time I do, it never fails that someone in the family wishes we'd have it more often!





Grilled Marinated Salmon {dairy + gluten free}


  • 1 1/2 lbs fresh salmon 
  • 1/2 cup Tamari (gluten-free soy sauce)
  • 1/4 cup peach or apricot preserves
  • 1/4 cup rice wine vinegar
  • 4 garlic cloves, minced
  • 2 Tbsp Olive oil
  • 2 tsp sesame oil
  • 1 tsp fresh ground ginger

Place salmon in a gallon-sized plastic bag or lidded container. Place all ingredients except salmon in a small bowl. Whisk together until combined. Pour mixture over salmon and allow to marinate in the refrigerator for several hours or overnight. 

Preheat grill to medium heat. Brush grill grates with olive oil to prevent the fish from sticking. Place fish skin side down on the grates and close the lid. Allow salmon to cook for about 5-8 minutes over medium heat, keeping a close eye so it does not burn.

Turn heat down to medium low and continue to cook another 5 minutes or until fish is cooked through. Carefully remove the salmon from the grill and place it on a serving dish. (It can be very delicate at this point!)

Side dish tip: I had a bag of black bean spaghetti that I cooked according to the package directions and served alongside with some cooked vegetables. You could use rice or even rice noodles. For a veggie side dish, combine a second batch of the marinade ingredients in a saucepan over medium heat with some vegetables like carrots, sugar snap peas, and water chestnuts, and allow them to soften slightly. Toss the cooked pasta with the veggies until it is coated with the marinade/glaze.



This little cutie still likes his salmon dipped in ketchup! :)


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