Honey Soy Grilled Salmon with Edamame and Brown Ric

Name: Honey Soy Grilled Salmon with Edamame and Brown Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil, plus more for brushing; 1/4 cup packed fresh cilantro leaves; 2 scallions; 1 teaspoon grated ginger; 4 center cut skin-on wild salmon fillets (about 6 ounces each); Kosher salt and freshly ground pepper; 2 teaspoons honey; 2 teaspoons fresh lime juice, plus lime wedges to garnish; 2 teaspoons low-sodium soy sauce; 1/4 teaspoon black sesame seeds; 1 1/3 cups shelled frozen edamame; 2 cups cooked brown rice; 2 oranges, cut into wedges; Four 6-ounce glasses reduced-fat milk

Servings: persons

2 teaspoons vegetable oil, plus more for brushing
1/4 cup packed fresh cilantro leaves
2 scallions
1 teaspoon grated ginger
4 center cut skin-on wild salmon fillets (about 6 ounces each)
Kosher salt and freshly ground pepper
2 teaspoons honey
2 teaspoons fresh lime juice, plus lime wedges to garnish
2 teaspoons low-sodium soy sauce
1/4 teaspoon black sesame seeds
1 1/3 cups shelled frozen edamame
2 cups cooked brown rice
2 oranges, cut into wedges
Four 6-ounce glasses reduced-fat milk

1
Preheat the grill over medium-high direct heat.
2
Brush oil on the grill grates.
3
Finely chop the cilantro and scallions, and mix in 2 teaspoons of the oil and the ginger.
4
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon.
5
Evenly stuff the slits with the herb mixture.
6
Sprinkle the fish all over with 1/2 teaspoon salt and some pepper.
7
Stir together the honey, lime juice and soy sauce until smooth.
8
Place the salmon skin-side up on the grill and cook until well-marked, 3 to 4 minutes.
9
Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes.
10
Transfer to a serving plate and sprinkle the tops with the sesame seeds.
11
Combine the edamame, 1 tablespoon water and 1/4 teaspoon salt in a microwave-safe bowl.
12
Cook on high until warm through, about 3 minutes.
13
Divide the salmon, edamame, brown rice and orange wedges evenly among four plates.
14
Serve each with a glass of milk.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons vegetable oil, plus more for brushing, 1/4 cup packed fresh cilantro leaves, 2 scallions, 1 teaspoon grated ginger, and more.

Yes, Honey Soy Grilled Salmon with Edamame and Brown Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honey Soy Grilled Salmon with Edamame and Brown Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions