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Perfectly grilled salmon fillets with a flaky, moist interior and a slightly crispy skin. A simple lemon, dill, and garlic seasoning makes this a quick and healthy weeknight dinner, ready in under 20 minutes.
Preheat grill and prepare salmon
Season the salmon fillets
Grill the salmon
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Perfectly grilled salmon fillets with a flaky, moist interior and a slightly crispy skin. A simple lemon, dill, and garlic seasoning makes this a quick and healthy weeknight dinner, ready in under 20 minutes.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 425.07 calories per serving with 35.08g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Rest and serve
This recipe is naturally keto-friendly. Serve with grilled asparagus or a side salad with a low-carb vinaigrette to complete the meal.
Add 1/2 teaspoon of red pepper flakes or a 1/4 teaspoon of cayenne pepper to the seasoning mix for a spicy kick.
To make it even healthier, reduce the olive oil to 1 tablespoon and increase the amount of fresh herbs. Serve with steamed vegetables.
For a faster prep, use a pre-made lemon-pepper or blackened seasoning blend instead of mixing your own spices.
Adapted versions of this recipe for specific dietary needs:
Salmon is one of the best sources of long-chain omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and support overall heart health.
Provides complete protein essential for muscle repair, bone health, and maintaining a healthy metabolism.
Packed with B vitamins, including B12, B6, niacin, and riboflavin, which are crucial for energy production and brain function.
The antioxidant astaxanthin gives salmon its pink color and helps protect the skin and nervous system from oxidative damage.
Yes, grilled salmon is very healthy. It's an excellent source of high-quality protein, omega-3 fatty acids which support heart and brain health, and essential vitamins like B12 and D.
A 6-ounce (170g) serving of this grilled salmon has approximately 350-400 calories, primarily from the protein and healthy fats in the fish and the olive oil.
The best way is to use a meat thermometer; it should read 145°F (63°C) at the thickest part. Visually, the salmon should be opaque and flake easily when pressed with a fork.
You can, but the skin helps protect the delicate flesh from the direct heat of the grill, keeping it moist and preventing it from falling apart. If using skinless fillets, be extra careful when flipping.
Grilled salmon pairs well with many sides, including roasted asparagus, a fresh green salad, quinoa, roasted potatoes, or a simple rice pilaf.
