Name: Keto Grilled Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); 2 tablespoons olive oil or melted butter; 1 tablespoon lemon juice; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon fresh or dried dill (optional); Lemon slices for garnish; Keto-friendly vegetables for grilling (like zucchini, asparagus, mushrooms)

Jump to Recipe·Print Recipe

If you’re looking for a mouthwatering way to stick to your keto goals, grilled salmon is about to become your new best friend. This fish is loaded with healthy fats and protein, making it a perfect fit for the ketogenic diet. Plus, it’s ridiculously easy to make, and whether you’re a seasoned pro or just trying to impress someone with your newfound cooking skills, grilled salmon is forgiving and oh-so-flavorful.

But this isn’t just any salmon recipe. We’re diving into how to grill salmon to perfection, making sure it’s crispy on the outside, tender on the inside, and packed with keto-friendly goodness.

Why Keto and Salmon Make the Perfect Pair

Before we dive into the recipe, let’s talk a bit about why salmon is so perfect for keto. The ketogenic diet focuses on high fat, moderate protein, and low carbs. Most people are used to hearing that fats are bad, but on keto, fat is king. Salmon is naturally rich in omega-3 fatty acids, which not only help fuel your body while in ketosis but also provide a host of health benefits like reducing inflammation and supporting heart health.

Now, let’s get into the grilling. Grab your apron!

What You’ll Need to Make Keto Grilled Salmon

We’re keeping things simple because, let’s be honest, nobody wants to spend hours prepping ingredients. Here’s your basic rundown:

Ingredients:

4 salmon fillets (around 6 ounces each)
2 tablespoons olive oil (or melted butter if you’re feeling indulgent)
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh or dried dill (optional but amazing)
Lemon slices for garnish (because who doesn’t love a little fancy?)
Your favorite low-carb veggies for grilling (think zucchini, asparagus, or even some mushrooms)

Equipment:

A grill (charcoal or gas works, but we’ll cover both)
Tongs (you’ll want to avoid flipping the salmon too much)
A spatula (for those inevitable “help, it’s sticking” moments)
Meat thermometer (optional, but if you’re serious about not overcooking fish, this is your best friend)

Step 1: Prepping the Salmon

You’ll want to start by patting the salmon fillets dry with paper towels. Why? Because moisture is the enemy of that perfect sear we’re aiming for. Once your fillets are nice and dry, rub them down with olive oil or melted butter.

In a small bowl, mix together your garlic, paprika, salt, pepper, and dill. Sprinkle this mixture generously over both sides of your salmon. Don’t be shy here—the seasoning is what’s going to give your fish that wow factor when it hits the grill.

Next, drizzle the lemon juice over the top of the fillets. This little touch of acidity will help cut through the richness of the salmon and brighten up the flavors.

Step 2: Fire Up the Grill

Here’s where the magic happens. Let’s break it down depending on what kind of grill you’re working with:

Charcoal Grill:

Set up your grill for direct heat. Pile your charcoal to one side of the grill and let it burn until the coals are white-hot (this usually takes about 20-30 minutes).
You’ll want to oil your grill grates before adding the salmon. Use a paper towel dipped in oil and tongs to rub down the grates. This helps prevent sticking, which is the bane of all grilled fish lovers.

Gas Grill:

Preheat your grill to medium-high (about 400°F). Let it get nice and hot.
Like the charcoal method, oil your grates before laying down your fillets.

Step 3: Grilling the Salmon

Once your grill is prepped and ready, it’s time to lay those fillets down, skin-side up. Yup, you read that right—start with the skin side up for about 4-5 minutes.

The Key to Not Flipping Out About Flipping

The trick to grilling salmon is patience. Don’t start poking or flipping it around right away. Salmon will naturally release from the grill when it’s ready. If you try to flip it too soon, you’ll end up with a mess of salmon bits stuck to the grate. Let the grill work its magic.

After 4-5 minutes, gently test the fillets with a spatula. If they lift easily, flip them over. Now grill the skin side down for another 4-5 minutes. If you’re using a meat thermometer, aim for an internal temp of 125-130°F for medium-rare salmon.

Step 4: Garnish and Serve

Once your salmon is done, transfer it to a plate and let it rest for a couple of minutes. This lets the juices redistribute, making each bite as juicy as the last. While it’s resting, squeeze a bit of fresh lemon over the top and add some lemon slices for garnish.

Now, as for sides—you’re on a keto journey, so let’s stick to some low-carb options. Grilled veggies, cauliflower rice, or a simple green salad all work beautifully alongside this grilled salmon.

Keto-Friendly Side Dishes to Elevate Your Salmon

1. Grilled Zucchini

Zucchini is the keto diet’s best friend. It’s low in carbs, cooks quickly, and takes on a lovely smoky flavor when grilled. Just slice your zucchini into rounds, toss with olive oil, salt, pepper, and maybe a bit of Parmesan if you’re feeling fancy, then throw them on the grill for about 3-4 minutes per side.

2. Asparagus Spears

Asparagus and salmon? A match made in grilling heaven. Coat your asparagus spears in a little olive oil, season with salt and pepper, and grill them for about 5-7 minutes, turning them so they don’t burn. They’ll get those beautiful grill marks and a slight crunch that goes perfectly with your tender salmon.

3. Cauliflower Mash

If you’re craving something a little more indulgent, try whipping up some cauliflower mash. It’s creamy, buttery, and you won’t even miss the potatoes. Simply steam or boil cauliflower florets until they’re soft, then blend them with butter, cream, garlic, salt, and pepper. For an extra boost of flavor, mix in a bit of Parmesan cheese.

Tips for Making Grilled Salmon Absolutely Perfect

Let’s be real—salmon isn’t exactly the cheapest protein out there, so you want to make sure every bite is worth it. Here are a few tips to make sure your salmon is grilled to perfection every time:

1. Buy Quality Salmon

If you can swing it, opt for wild-caught salmon. It tends to have a firmer texture and richer flavor compared to farm-raised salmon. Plus, wild-caught salmon is higher in omega-3 fatty acids, making it even more keto-friendly.

2. Don’t Overcook It

Salmon is one of those proteins that’s best served medium or medium-rare. If you cook it until it’s flaky, it’s probably already overdone. Use a meat thermometer to take the guesswork out. Trust me, a little pink in the middle is what you want.

3. Let It Rest

Letting your salmon rest for just a couple of minutes after grilling allows the juices to redistribute, so every bite is juicy and flavorful.

4. Use the Right Tools

A fish spatula is a game-changer when grilling salmon. It’s thin and flexible, making it easier to flip your fillets without them falling apart.

A Keto-Friendly Sauce for Your Salmon

You’re already in the kitchen, so why not whip up a simple sauce to drizzle over your salmon? This lemon-butter garlic sauce is as keto-friendly as it gets and adds an extra layer of flavor without much effort.

Lemon-Butter Garlic Sauce:

4 tablespoons butter (grass-fed, if possible)
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Stir in the lemon juice and parsley. Season with salt and pepper, then drizzle over your salmon fillets.

This sauce is rich and buttery, with just enough acidity from the lemon to balance out the richness of the salmon. It’s also perfect for dipping those grilled veggies or drizzling over cauliflower mash.

Storing and Reheating Leftovers (If You Have Any!)

If by some miracle you have leftover salmon, you can store it in an airtight container in the fridge for up to 3 days. To reheat, place the salmon on a baking sheet and warm it in the oven at 300°F for about 10 minutes. Avoid microwaving—it’ll turn your salmon into rubber.

Leftover salmon is also amazing cold, flaked over a salad with a creamy avocado dressing. Or, mix it into some scrambled eggs for a fancy keto breakfast.

Conclusion

There you have it—a keto grilled salmon recipe that’s easy enough for a weeknight dinner, yet impressive enough to serve at a backyard cookout. Whether you’re sticking to your keto goals or just looking for a healthy, delicious meal, grilled salmon is a go-to that never disappoints.

Just remember: keep it simple, don’t overthink it, and let the salmon (and that glorious crispy skin) do all the talking. Your taste buds (and waistline) will thank you!