Healthy Grilling: Salmon with Sweet Onions & Red Bell Peppers

After a glutenous rib dinner, I decided we needed something a bit healthier for dinner last night.  I saw this salmon recipe in Food & Wine and loved its simplicity and the fact that there was very little prep work!

We used wild sockeye salmon which has a deeper color and firmer texture than farm-raised or Atlantic salmon.  I also think it has a better flavor.

We didn’t make any modifications to the recipe and it was quite tasty.  The marinade subtly flavored the salmon and the grilled onions and peppers had a wonderful sweetness!

A great healthy meal for the grill!

Grilled Salmon with Sweet Onions and Red Bell Peppers

Food & Wine

  • 1/4 cup soy sauce
  • 1/4 cup light brown sugar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Four 6-ounce salmon fillets, with skin
  • 2 small sweet onions, halved crosswise but not peeled
  • 2 red bell peppers—stemmed, cored and quartered lengthwise
  • 1 teaspoon balsamic vinegar
  • Salt and freshly ground pepper
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped marjoram

In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons of oil; add the salmon and coat well. Cover and refrigerate for 1 hour.

Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.

Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.

Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.

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