grilled salmon with spicy cucumber salad

prep time: 20 minutes
cook time: 15 minutes
ready in: 35 minutes

makes: 4 servings, 10 oz. each


  • 3/4 cup teriyaki sauce
  • 2 Tablespoons orange juice
  • 1½ pound salmon fillet
  • 1/4 cup seasoned rice wine vinegar
  • 1½ Tablespoons granulated sugar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 2 large cucumbers, peeled, halved, seeded, and thinly sliced (about 3 cups)
  • 1/3 cup thinly sliced red bell pepper
  • 2 Tablespoons minced green onion
  • 1 Tablespoon finely chopped peanuts

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large zip-top plastic combine teriyaki sauce and orange juice. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15–30 minutes.
  2. In a large bowl, whisk together vinegar, sugar, sesame oil, soy sauce and red pepper flakes. Add cucumbers, bell pepper and onion. Toss to coat vegetables with dressing and set aside.
  3. Preheat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess and discard remaining marinade.
  4. Grill for 12–15 minutes, turning once, until fish flakes easily with a fork. Serve fish with salad and sprinkle with peanuts.
  5. Note: Fish can also be broiled for 12–15 minutes without turning.
  6. Serving Suggestion: Steamed white rice with toasted sesame seeds

per serving: 470 calories, 28g fat, 6g saturated fat, 95mg cholesterol, 830mg sodium, 18g carbohydrate, 1g fiber, 13g sugars, 37g protein