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Curry-Mustard Grilled Sockeye Salmon
Recipes
Curry-Mustard Grilled Sockeye Salmon
4 servings
20 minutes total

Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons spicy brown mustard
  • ½ teaspoon curry powder
  • 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb)
  • Cooking spray
  • 1 tablespoon fresh cilantro

Steps

    1. Preheat grill (or grill pan) on medium. Combine brown sugar, mustard, and curry powder. Coat salmon with spray (wash hands).
    2. Grill salmon 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Brush with mustard glaze during last minute of cook time. Chop cilantro finely and sprinkle on fish; serve.
    Note: Always check fish for bones.

Other Preparation Methods
    • Bake: Preheat oven to 400°F. Arrange 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb) on foil-lined baking sheet; season with ½ teaspoon kosher salt. Combine 1 tablespoon each canola oil, brown sugar, and ancho (or chili) powder; coat salmon with mixture (wash hands). Bake 10–12 minutes until centers of fillets flake easily and are 145°F.
    • Sauté: Melt ¼ cup lemon-herb butter in large sauté pan on medium. Season 4 (6 oz) sockeye salmon fillets, skin removed (about 1 ½ lb) with ½ teaspoon each kosher salt and dried dill (wash hands); add salmon to pan and cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Serve with lemon wedges.

Amount per ¼ recipe serving: Calories 270, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 85mg, Sodium 230mg, Total Carb 10g, Fiber 0g, Total Sugar 10g, (Incl. 10g Added Sugars), Protein 37g, Vitamin D 120%, Calc 2%, Iron 6%, Potassium 15%