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Recipe for Grilled Salmon
Healthy and Low Fat

healthy grilled salmon recipe

This recipe for grilled salmon is low fat with olive oil, garlic, dill and a
hint of lemon lime. Try it and tell us what you think at the bottom of this page.

Healthy Grilling Tip: If you're watching your waistline then choose wild caught salmon rather than farm raised because it has less fat.

Recipe for Grilled Salmon

Ingredients (Serves 4)
Time: Under 30 Minutes after Marinating

  • 1 pound salmon fillets (or steaks)

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 tablespoon lime juice

  • 1/2 tablespoon dried dill weed

  • 1 garlic clove, minced (or more to taste)

  • Salt and freshly ground black pepper to taste (regular works too)

  • Thinly sliced lemon and lime (optional garnish)

  • Salt and freshly ground black pepper to taste (regular works too)

  • Directions

    Use a blender to combine the olive oil, lemon juice, lime juice, dill, minced garlic, salt and pepper.

    Grilling Tip: This recipe for grilled salmon calls for blending everything together. Why? Because if you just whisk or stir everything together with a fork the ingredients won't combine very well and you'll miss out on better flavor.

    In a large resealable plastic bag place the salmon and marinade, turning once to coat. Refrigerate and allow to marinate at least 1 hour (the longer the better).

    Remove from refrigerator 30 minutes prior to grilling to bring the fish to room temperature.

    Clean and lightly oil grill grate. Preheat for medium heat (300-400 degrees F). If you're using charcoal, the grill is ready when you can hold the palm of your hand two inches above the grate for only 4 -5 seconds before pulling away.

    When grilling salmon fillets, place them face down on the grill directly over the flames or coals (direct heat). The skin side should be up (flesh side facing the flames or hot coals). This will glaze it and seal in moisture. Brush your fish with marinade. Cover your grill for 4 - 5 minutes. Then use a spatula to flip to the skin side.

    Grill for another 4 - 5 minutes. The fatty skin of the salmon fillet will protect the meat from overdrying even though the skin itself may become charred in the process. It is done when it flakes easily with a fork.

    To remove it from the grill, slip a spatula between the skin and the meat and lift the salmon away from the skin leaving the skin stuck to the grill. If you want to serve it with the skin still on, a spatula is still the tool to remove it from the grill. Garnish with thin slices of lemon and lime and serve warm.

    If you're grilling salmon steaks, grill each side 4 - 5 minutes directly over the flames or coals (direct heat). Total cooking time should be 8 - 10 minutes. Garnish with thin slices of lemon and lime and serve warm.

    Grilling Rained Out?

    Bake It:
    Place each salmon fillet or steak with some marinade on top of foil. Close foil leaving some space for air to circulate. Bake on a cookie sheet at 350 degrees for 20 minutes (add time if you are making extra).

    More Recipes for Grilled Salmon and Marinades!

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