Citrus-Basil Salmon

Our Citrus & Basil Rub lends a delicate lemon-and-herb flavor to salmon fillets for a quick main dish.


  • 1-2   lemons
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 2   garlic cloves, pressed
  • 2 tablespoons Citrus & Basil Rub
  • 4   skinless salmon fillets (4-6 ounces each), about 1 inch thick


  1. Zest lemon with Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1/4 cup juice. In Small Batter Bowl, whisk together zest, juice, oil, mustard, garlic and citrus rub. Reserve 1/4 cup of the marinade.

  2. Place salmon fillets and remaining marinade in resealable plastic food storage bag. Marinate in refrigerator 30-60 minutes, turning occasionally.

  3. Prepare grill for direct cooking over medium coals. Lightly grease grid of grill. Remove salmon from marinade; discard plastic bag with marinade. Grill, covered, 3 minutes. Carefully turn salmon over using BBQ Turner. Brush with half of the reserved marinade. Continue grilling, covered, 3 minutes. Brush with remaining marinade. Grill 2-3 minutes or until salmon flakes easily with a fork. Remove salmon from grill to serving platter.


  • 4  servings

Nutrients per serving:

Calories 270, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 3 g, Protein 23 g, Sodium 480 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

3 medium-fat meat, 1/2 vegetable, 1/2 fat (0 carb)

Cook's Tips:

To remove the skin from salmon fillets, place fillets, skin side down, on cutting board. Starting at one end, cut through to the skin using Chef's Knife. While firmly holding onto the skin, angle the knife and cut the flesh from the skin using a sawing motion.

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