Nutritionally dense and packed with omega-3 fatty acids, salmon has a strong reputation as “brain food.” But our recipe delivers not only on nutrition, but also flavor, with our fantastic molasses-lime glaze.
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1 cup dark molasses (not blackstrap)
1/4 cup Dijon mustard
Juice of 4 limes
8 teaspoons extra-virgin olive oil (divided in half)
4 teaspoons peeled, minced fresh ginger
4 (6-ounce) skinless wild salmon fillets
Salt and freshly ground black pepper
- Build a medium fire on one side of a charcoal grill or heat a gas grill on medium heat.
- While the grill heats, in a small bowl, whisk the molasses, mustard, lime juice, 4 teaspoons olive oil and ginger until well combined.
- Lightly brush both sides of the salmon fillets with the remaining olive oil and season with salt and pepper.
- Lay the fillets over the fire and cook until grill marks form, about 2 minutes.
- Flip the fillets and move them to the cooler side of the grill (if using a gas grill).
- Generously brush the surface of each fillet with the glaze, cover the grill and cook until the glaze caramelizes, about 2 minutes.
- Transfer the fillets to a platter or four serving plates and serve right away.
Nutrition information (per serving)
Makes 4 servings
Total fat: 20 g
Saturated fat: 3.5 g
Trans fat: 0 g
Cholesterol: 75 mg
Total carbohydrate: 63 g
Fiber: 0 g
Sugar: 60 g
Protein: 37 g
— The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press).