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Grilled Ginger Salmon and Summer Vegetables with Idahoan Buttery & Herb Mashed Potatoes

Ready in 40 minutes
Complexity: Easy Peasy
Serves 2 People
Grilled Ginger Salmon and Summer Vegetables with Idahoan Buttery & Herb Mashed Potatoes
Recipe type: Entree
Prep time: 
Total time: 
Serves: 2 servings
  • 1-1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup water
  • ¼ cup vegetable oil
  • Idahoan Butter & Herb Mashed Potatoes, prepared to package instructions
Summer Veggies:
  • 1 zucchini, sliced into ½ inch rounds
  • 1 yellow squash, sliced into ½ inch rounds
  • 1 cup cherry tomatoes
  • 1 red onion, quartered
  • 1 orange bell pepper, sliced into ½ inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 tablespoon freshly squeezed lemon juice
  • optional - 1 tablespoon finely chopped parsley
  1. Season salmon fillets with lemon pepper, garlic powder, and salt.
  2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  3. Preheat grill for medium heat.
  4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.
  5. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Summer Veggies:
  1. Get all the details at
Bring it together:
  1. Plate the salmon, veggies and potatoes. Enjoy!

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