Description
This Low-Carb Grilled Salmon recipe delivers a crispy, crackling skin that contrasts beautifully with a buttery, medium-rare interior, utilizing high-quality fats and fresh aromatics to enhance the natural richness of the fish.
Ingredients
Scale
4 (6-oz) Wild-Caught Salmon Fillets
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Garlic Powder
2 Tablespoons Fresh Dill or Parsley, chopped
Kosher Salt & Cracked Black Pepper, to taste
Instructions
- Remove the salmon fillets from the refrigerator 15 minutes before cooking. Pat them dry with paper towels
- Clean and preheat the grill to medium-high heat (400°F to 450°F)
- Whisk together olive oil, lemon juice, garlic powder, salt, and pepper in a small bowl. Brush the mixture over both sides of the salmo
- Place the salmon on the grill skin-side down. Close the lid and cook for 4-5 minutes
- Carefully flip the fillets and cook for an additional 2-3 minutes
- Remove from grill when internal temperature reaches 130°F to 135°F. Let rest for 3 minutes before serving
Notes
If using frozen salmon, ensure it is fully thawed and dried well before grilling.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 320 kcal
- Sugar: 0g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 75mg