Serves: 4
Total Calories: 131

1 (4- to 5-pound) whole, fresh salmon, filleted (with head and tail on, 1 pound per person)
1/4 cup vegetable oil
2 tablespoons lemon juice
3 tablespoons soy sauce
1 large garlic clove, minced
1/2 teaspoon dried thyme

Place salmon fillets in a glass or other non-corrosive baking pan. Combine oil, lemon juice, soy sauce, garlic, and thyme. Pour over salmon fillets. Marinate 1 hour, turning the fish occasionally.

Prepare the barbecue. Cover barbecue grate with aluminum foil. Remove the fillets from the baking pan, reserving marinade, and place skin-side-down on the foil. Basting with reserved marinade, grill fish over medium heat 20–25 minutes, until fish flakes easily with a fork. Do not turn fish.

When fillets are cooked, you should be able to transfer them to a serving platter, leaving the skin behind on the foil!


Fun Fact: Pacific salmon are naturally found only in the northern Pacific Ocean, from California to Alaska. There are five different species of Pacific salmon: Chinook, Coho, Chum, Pink, and Sockeye. Pacific species account for all of the wild salmon caught in North America. Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. Salmon natural history and human culture have closely intertwined for thousands of years. Whole economies were based on the salmon and the annual return of the salmon was a major cultural event. Native peoples around the Pacific Rim believed that these fish were a gift to be treated with respect, honored in ceremony, and celebrated in art. In recent years the lost relationship between salmon and humans has experienced a revival. "Salmon communities" once again welcome the fish’s return to their home rivers with festivals and ceremonies.

Nutritional Facts:

Serves: 4
Total Calories: 131
Calories from Fat: 120

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