This easy and quick grilled salmon recipe is a great low carb dinner. Topped with a citrus salsa it comes together in less than 20 minutes and is easy to prep.
This delicious grilled salmon fillet is topped with a fresh and vibrant citrus salsa for a wonderful light and healthy dinner that is full of flavor. High in protein and low in carbs and fats, it’s a perfect summer meal to enjoy in the sun and it’s ready to serve in less than 20 minutes!
How do you make the citrus salsa
- To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife.
- Cut the citrus into slices between the membranes and then cut into smaller chunks.
- Mix with the red onions, cilantro and garlic and set aside. I like doing this first to allow the flavors to infuse well while I prepare the salmon. You can set in the fridge or at room temperature.
How do you grill salmon
- Pat the salmon dry really well and season with salt and pepper. If you’re working with frozen fish, make sure its thawed and dried completely.
- Place salmon on an oiled grill or grill pan that’s been preheated to medium-high skin side down, making sure to keep space between them.
- Allow the salmon to cook on the skin side first without touching it or trying to move it. It will self release when it’s ready. And that’s when you can flip it and cook until your desired doneness
- When you remove the salmon fillet from the grill, let it rest for a few minutes. It will keep cooking for a few minutes after you take it off the grill.
Tips for grilling salmon fillet
- Buy the right cut of salmon for grilling. You want to look for large, thick fillets. If possible, buy wild caught salmon since it’s more flavorful and sustainable.
- Keep the skin on the salmon. It may not seem appealing to eat, but the skin actually actually helps to hold the salmon together and prevent it form sticking to the grill. It’s much easier to flip salmon starting with the skin side down also, and it adds a lot of flavor after grilling.
- Don’t skip the sprinkle of salt before grilling. Adding salt to salmon, especially thick kosher salt actually helps to prevent salmon from sticking to the grill. So it’s not just included in the recipe for seasoning, it’s also a technical reason.
- Don’t touch the salmon for at least 5-7 minutes when you first place it on the grill. It should release itself from the grill when it’s ready. That’s when you can flip it over.
- Look out for white beads on the surface and sides of salmon. If you see them, it’s a sign that you’re overcooking the salmon, and it’s best to remove them from the grill immediately.
Frequently asked questions
I like to keep this dinner low carb with a side of cauliflower potato salad and beet orange salad which works really well with the citrus salsa. If you aren’t low carb, it’s great with a potato side and any fresh salad.
Insert a knife into the thickest part of the salmon fillet so that you can see inside. It is done cooking when the inside is translucent and pink. If you have an instant read thermometer, it should register at 145F.
I do sometimes eat the skin of the salmon – it has so much flavor and is nice and crispy after being grilled. It also contains a lot of minerals and nutrients. If you don’t like to eat the skin, you can easily remove it from the flesh before serving.
More salmon recipes
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Grilled Salmon with Citrus Salsa
For the Citrus Salsa
- 1 orange
- ½ lime
- 1 tablespoon chopped red onions
- 1 tablespoon chopped cilantro
- 1 tablespoon olive oil
- 1 garlic clove minced
For the Salmon
- 4 6 ounces salmon fillets with skin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil cooking spray
- To make the citrus salsa, remove the peel and pith from the oranges and lime using a sharp pairing knife. Cut the citrus into slices between the membranes and then cut into smaller chunks. Mix with the red onions, cilantro and garlic. Set aside while preparing the salmon.
- To make the salmon, season salmon fillets with salt and pepper. Preheat grill to medium-heat and lightly oil the grill using oil spray. Place salmon skin side down on the preheated grill. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. The salmon will release itself from the grill when it’s ready so don’t try flipping it too quickly.
- Spoon the salsa over the grilled salmon and serve immediately with choice of vegetables and/or grains.