Happy Friday, and even better…Happy Spring!
It’s going to be 65-degrees today, so after I close the laptop, I’m heading out on a long walk, and I may break out the bike! Before Kyle headed out the door for work this morning, we talked about picking up salmon and grilling out on the patio after the gym. That reminded me that I had forgotten about sharing my grilled salmon recipe from last summer! I went back into my albums, found the photos, and decided to get it up for you just in case you’re looking to grill this afternoon as well. We have flavored our shrimp, tofu, and chicken the same way, so if you’re not a salmon lover, you can replace it with your choice of protein.
When it’s warmer out, I crave anything with citrus flavors, especially on the grill.
This salmon recipe is absolutely to die for. The salmon had so much flavor, and it just fell apart so perfectly. The only regret was not making more! It’s easy to make, and I bet you already have most of the ingredients in your house. It’s also easy to customize! If you don’t have an orange, replace with a lime, lemon, or even grapefruit. No avocado oil? Any oil with work! No honey? Try agave or maple syrup.
Honey Garlic & Orange Grilled Glazed Salmon
- 1 LB Wild Caught Salmon (or your choice protein)
- 1/2 Medium Orange
- 1/4 Cup Gluten-Free Soy Sauce
- 3 Tbsps Honey
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Dill Weed
- 1/2 Tsp Black Pepper
- 1/4 Tsp Sea Salt
- 1 Tsp Minced Garlic
- 1/2 Tsp Thyme
- 1 Tbsp Avocado Oil
- Preheat your grill to high.
- Mix together the thyme, minced garlic, sea salt, dill weed, black pepper, onion powder, and garlic powder together in a small bowl. Pat the salmon on both sides, coating the salmon with the seasoning.
- In a small mixing bowl, combine the honey, soy sauce, and orange juice together.
- Pour the sauce over the salmon. **I prepared the salmon in the morning and let it marinate all day. This is optional!
- Grease the grill-friendly tin foil with the avocado oil. Place the salmon onto the grill and allow it to cook for a good ten minutes. Pour the remainder of the sauce (left in the bowl) over the salmon and cook for an additional 8 minutes. The final temp (I prefer medium) should be around 145-155 degrees.
For the shishito peppers, I pre-boiled them for about ten minutes, and then finished them on the grill with a little avocado oil, sea salt, and pepper! If you haven’t had shishito peppers yet, you’re in for a real treat!
This post has me excited for tonight’s dinner! ♥️
Questions for you!
- What fruit do you crave in the summer?
- Have you ever had shishito peppers? (you can usually find them at Whole Foods & sometimes Trader Joe’s!)