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Salmon with less salt

June 27, 2013|Scott Anderson | Culinary Passion

I enjoy fresh salmon, and some of the most flavorful grilled salmon I tasted was offered in Texas. 

After a trip to the San Antonio Culinary Institute of America, I thought of no better way to offer tribute to this wonderful fish than creating a delicious grilled recipe.

The secret to the recipe and a way to offer less sodium is to add in some vinegar or fruity acid from either lemon or lime.

 The acid tricks your tastebuds into thinking there is more salt in the dish than was actually used.  

Don’t simply take my word for it; give it a try on some of your own favorite recipes. 

 Salt certainly has its place on the spice rack but it’s always nice to be able to offer less for more healthful low-sodium recipe.


Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Grilled salmon

3 teaspoons lime juice

1 teaspoon lime zest

2 cloves garlic, chopped

3 tablespoons grape seed oil

2 tablespoons low-sodium soy sauce

1/4 cup brown sugar

1 tablespoon honey

Salt to taste if needed

1 1/2 pounds salmon fillets

Preheat grill to 350 degrees, and lightly oil grate.

In a separate bowl, blend together lime juice, zest, garlic, grape seed oil, soy sauce, brown sugar and honey. 

Rinse filets and place into a large gallon-sized sealed bag. 

Pour in sauce, zip shut and shake to coat. Place in fridge for 30 minutes.

Remove salmon from fridge and take from bag and arrange on preheated grill.  

Discard marinade. 

Grill salmon for 1 to 2 minutes, turn at a 45-degree angle and cook for an additional 1 to 2 minutes. 

Flip while continuing to cook until fish flakes easily or a about a total of 7 to 8 minutes. 

Remove from grill, and serve up with freshly prepared jasmine rice, grilled asparagus and peach tea.

Serves 6.

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