Ron Wilson

Ron Wilson

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Rita's Asian Grilled Salmon

Perfect for a good start for healthy eating in 2020!



Fresh salmon, boned but skin on (about 3 pounds)

For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic


While the grill is heating, lay the salmon skin side down on a cutting board and cut into 4 pieces.

Whisk together marinade and drizzle half of it on salmon. Let sit 10 minutes, then place on grill, skin side down. Grill about 5 minutes, then turn carefully and grill another 4 minutes or so, until done. It may look slightly raw in center; that’s ok as it will continue to cook as it sits.

Transfer to plates, skin side down and drizzle rest of marinade over. Let rest 10 minutes, then carefully remove skin if you like (or not) and serve. Good chilled too.

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