Mix first 4 ingredients; pour 1/4 cup over fish in shallow dish. Turn fish to coat both sides of each fillet. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture until ready to use.
Heat grill to medium heat. Cover grill grate with foil. Remove fish from marinade; discard marinade. Place fish, skin-sides down, on foil.
Grill 10 to 15 min. or until fish flakes easily with fork, brushing fish with reserved dressing mixture for the last few minutes.
Serve salmon fillets on a bed of grilled, diagonally-cut zucchini slices. (Note: Nutrition information does not include zucchini.)
Fish is cooked when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish appears dry and falls apart.
Substitute salmon steaks for the fillets.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.