Prep: 10 minutes plus marinating
Cook: 15 minutes
Yield: 4 servings
1/2 cup honey
1/4 cup lemon juice
1/2 cup unsweetened pineapple juice
2 teaspoons teriyaki sauce
1 teaspoon grated lemon peel
1/2 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
4 salmon fillets (6 ounces each), skin removed
8 lemon slices (3/4-in thick)
In a small bowl, combine the first seven ingredients. Pour 2/3 cup sauce into a large resealable plastic bag; add salmon. Seal well and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with nonstick cooking spray before starting grill. Arrange lemon slices on rack. Drain and discard marinade. Place each salmon fillet over two lemon slices.
Grill, covered, over medium heat for 5 minutes. Brush with some of the reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade.
Tips and Tricks
The lemon peel can be omitted without changing the flavor too much. Omit the red pepper for tender palates.
Make It Healthier
Use low-sodium teriyaki sauce.
How Kids Can Help
Arrange lemon slices on grill before starting. Measure ingredients. Turn sealed bag to coat salmon.