Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat.
Place a layer of lemon slices underneath the salmon for a subtle lemon flavor. The slices also keep the fish from sticking to the grill grates.
Servings and Ingredients
|2 tbsp.||Hy-Vee stone ground mustard|
|2 tbsp.||Hy-Vee less-sodium soy sauce|
|1 tbsp.||Hy-Vee honey|
|2 clove(s)||garlic, minced|
|1 tsp.||fresh thyme, chopped, plus additional sprigs for garnish|
|10||lemons, cut into 1/4-inch slices|
|1||(1-1/2-to-2-lbs.) skin-on Alaska sockeye salmon fillet|
Things To Grab
- Charcoal or gas grill
- Small bowl
- Paper towels
- Meat thermometer
- Silicone pastry brush
Combine mustard, soy sauce, honey, garlic, and chopped thyme in a small bowl; set aside.
Lay lemon slices on grill rack; spread them out and overlap the slices. Pat salmon dry. Place salmon on top of lemon slices and brush with half of the mustard glaze. Grill for 15 to 20 minutes, or until fish flakes with a fork (145 degrees), brushing with remaining glaze halfway through. Garnish with thyme sprigs, if desired.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 240mg
- Total Carbohydrates: 3g
- Protein: 18g
Hy-Vee Seasons June 2019