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  1. Grilled Salmon with Honey-Glazed Parsnips & Carrots

Grilled Salmon with Honey-Glazed Parsnips & Carrots

01:00:00 8 servings, 1/8 recipe (163 g) each
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8 servings, 1/8 recipe (163 g) each

Served up with a colourful parsnip and carrot slaw, this barbecued salmon is a breeze to clean up after, thanks to the foil-pack grilling.

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Make It

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  • Heat barbecue to medium heat.
  • Mix barbecue sauce and 1/4 cup honey until blended. Pour half over fish in shallow dish; turn to evenly coat both sides of fish with barbecue sauce mixture. Refrigerate 20 min. to marinate.
  • Meanwhile, combine vegetables in large bowl. Mix dressing and remaining honey until blended. Add to vegetable mixture; mix lightly. Spoon onto centre of large sheet heavy-duty foil; fold to make packet. Grill 20 min.
  • Remove fish from marinade; discard marinade. Place fish, skin side up, next to packet on barbecue; cook 5 min. Turn fish. Reserve half the remaining barbecue sauce mixture for later use; brush fish with remaining barbecue sauce mixture. Grill 15 min. or until fish flakes easily with fork, brushing occasionally with reserved barbecue sauce mixture.
  • Cut slits in foil packet to release steam before opening packet. Sprinkle vegetables with parsley. Serve with fish.

Serving Suggestion

Serve with hot cooked brown rice.

Food Facts

The skin will easily slide off the salmon once it is grilled.


  • 8 servings, 1/8 recipe (163 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (163 g) each
Calories 290
% Daily Value
Total fat 9g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 240mg
Carbohydrate 31g
Dietary fibre 3g
Sugars 25g
Protein 22g
Vitamin A 100 %DV
Vitamin C 20 %DV
Calcium 4 %DV
Iron 10 %DV

* 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.

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