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Good Housekeeping Grill It!
Editors of Good Housekeeping
Rich salmon fillets stand up to an assertively spiced rub. You can rub and refrigerate the salmon up to eight hours before grilling. On the side, serve coleslaw dressed with a vinaigrette or a salad of thickly sliced summer tomatoes and crunchy cucumbers.
Prep: 10 Minutes
Grill: 8 To 9 Minutes
Makes 4 Servings


    • 3 tablespoons honey
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 3/4 teaspoon salt
    • 3/4 teaspoon grated fresh lime peel
    • 1/4 teaspoon coarsely ground black pepper
    • 1 teaspoon very hot water
    • 4 pieces salmon fillet, 3/4 inch thick (about 6 ounces each), skin removed
    • 3 tablespoons chopped fresh cilantro
    • lime wedges


1. Prepare outdoor grill for direct grilling over medium heat.

2. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended.

3. With tweezers, remove any bones from salmon.With hands, rub honey-spice mixture on salmon pieces.

4. Place salmon on hot grill rack over medium heat. Grill salmon, turning once, just until salmon turns opaque throughout, 8 to 9 minutes.

5. Sprinkle salmon with cilantro and serve with lime wedges.

    TIP: You can substitute red snapper or bluefish fillets for the salmon.

    Each serving:
    About 350 calories, 32g protein, 14g carbohydrate, 18g total fat (4g saturated), 95mg cholesterol, 53 5mg sodium.


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