Teriyaki Salmon {9 WW+ Dinner}

I'm always up for a good fish recipe to try during Lent. This Lent I haven't been too adventurous. I've been sticking with tuna noodle casserole and marinated frozen fillets from Trader Joe's. It's simple and easy. And when I get home from work on Friday I need simple and easy.

But I've gotten kind of stuck and wanted to get out of this rut. I LOVE trying out new recipes and really like stepping out of our typical meals. Or taking a typical meal and changing it up a bit. This recipe took something I'd normally do with chicken and used fish. And boy was it tasty!

For those readers on Weight Watchers, if you'd like to reduce the points in this meal you can reduce the fish size to 3 ounces. I just prefer a larger portion of fish when points allow so I feel more full.

I'm hoping to try a few more fish recipes before the end of Lent. If you have any to suggest please do!

Inspiration: What's Cookin, Chicago?

Teriyaki Salmon
  • 4 6 ounce salmon fillets
  • 1/4 cup reduced sodium soy sauce
  • 1/2 tablespoon grated ginger
  • 1 tablespoon honey
  • 2 minced garlic cloves

Mix all of the ingredients in a ziploc bag and let marinate in the fridge for 6-24 hours. Preheat grill (or grill pan) and spray with cooking spray. 

Remove the salmon from the bag and place on grill. Cook on each side until opaque and flakey, about 5 minutes depending on the thickness of the fillets. 

Serves 4 | 9 WW+ Points

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