Grilled Salmon with Horseradish Glaze

40 8 servings, 1/8 recipe (217 g) each
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8 servings, 1/8 recipe (217 g) each

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Make It

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  • Heat greased barbecue to medium heat.
  • Mix first 4 ingredients until well blended.
  • Thread potatoes onto skewers. Brush potatoes and fish with oil. Grill, with fish flesh-side down, 10 min., turning after 5 min. Brush flesh side of fish with Miracle Whip mixture; grill 10 min. or until fish flakes easily with fork.
  • Remove potatoes from skewers; place on platter with fish. Sprinkle with parsley.

How to Cook Potatoes

Bring potatoes to boil in large saucepan; simmer on medium-low heat 15 min. or just until potatoes are tender.

Food Facts

Keep the salmon from sticking to the barbecue by oiling the grill grate well before adding the salmon. Brushing the salmon with additional oil will also help prevent the salmon from sticking to the barbecue.

Make Ahead

Potatoes can be cooked ahead of time. Cook, then cool and refrigerate up to 24 hours. When ready to serve, thread onto skewers and cook as directed.


  • 8 servings, 1/8 recipe (217 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (217 g) each
Calories 320
% Daily Value
Total fat 14g
Saturated fat 2g
Cholesterol 75mg
Sodium 150mg
Carbohydrate 22g
Dietary fibre 2g
Sugars 6g
Protein 25g
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 8 %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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