Easy Grilled Salmon

I shied away from cooking fish for years because I thought it was too complicated. Boy was I wrong! 

Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can’t believe how simple it is (so much easier than chicken!).

This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate. 

I served the salmon over a bed of greens, roasted veggies, and broccoli sprouts, sprinkled with a touch of Parmesan and asiago cheese and then drizzled with extra virgin olive oil and balsamic vinegar. I always like to top my salad off with a crank or two of Himalayan sea salt and fresh ground pepper.

Just a note: be careful not to cook your fish too long, otherwise it will be dry and lose its natural flavor. Follow this recipe and you’re golden!

Print Recipe

Easy Grilled Salmon

Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can't believe how simple it is! This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate.

Course

Dinner, Lunch

Prep Time

5 minutes

Cook Time

8 minutes

Passive Time

60 minutes

Servings

servings

Ingredients

• 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
• 2 tbsp. extra virgin olive oil
• 1/2 tsp. Sea salt
• 1/2 tsp. fresh ground pepper
• 1 fresh lemon, cut into four wedges

Course Dinner, Lunch Prep Time 5 minutes Cook Time 8 minutes Passive Time 60 minutes Servings servings Ingredients 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon 2 tbsp. extra virgin olive oil 1/2 tsp. Sea salt 1/2 tsp. fresh ground pepper 1 fresh lemon, cut into four wedges

Instructions

1. Rub both sides of salmon fillets with olive oil, then season with salt and pepper. Massage the seasonings into the fish and then seal in two ziplock bags. Refrigerate for about an hour.
2. Preheat grill to 450 degrees. Place marinated fish on grill, skin side up. Make sure you leave enough space between each fillet.
3. Grill for 4 to 6 minutes or until the fish releases easily from the grill with a flat spatula. Flip salmon carefully with spatula and cook for another 3 to 4 minutes. Transfer to serving dish and allow to sit for about ten minutes, as residual heat continues to cook the meat, and the internal temperature will continue to rise. NOTE: If you spot little white beads on the surface and sides of the salmon, you've cooked it too long.
4. Squeeze a wedge of lemon over each fillet and serve over a bed of fresh greens, roasted veggies and broccoli (or alfalfa) sprouts!

   

Recipe Notes

Nutrition Facts per serving: Calories: 475; Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 425 mg; Potassium: 0 mg; Total Carbohydrate: 0 g; Dietary fiber: 0 g; Net Carbohydrates: 0 grams; Sugar: 0 g; Protein: 45 g

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