Keto Whole Grilled Salmon

Having a method to cook an entire salmon fillet is fantastic to have in your arsenal. Fatty, delicious salmon fillet is seasoned simply with salt and garlic powder. Then the fillet is seared on the grill to achieve a good char and crispy skin. This recipe makes a large portion which makes it perfect for meal prepping. Simply add your favorite vegetable side dishes like cauliflower rice or zucchini and avocado.

What kind of salmon should I use?

Please stick to using wild-caught salmon, which is higher in B12, and vitamin D. Farm-raised fish are exposed to more toxins and fed a corn and grain-based diet not typically found in the wild. Often, farmed salmon is fed colorants to turn the flesh pink too.

What type of salt should I use?

I like to use pink Himalayan sea salt that contains a higher amount of minerals than regular salt. It also adds a lot more flavor to the fish.

How do I store leftover salmon?

Store any used portions of salmon in an airtight container in the refrigerator for up to three to four days.

Serving suggestions

Keto Whole Grilled Salmon would be great paired with Keto side dishes like Keto Cauliflower Rice or Baja Spicy Coleslaw:

https://www.carbmanager.com/recipe-detail/ug:9bfcc61a-9ac3-c122-f2e4-bfaa142c0d6f/cauliflower-rice

https://www.carbmanager.com/recipe-detail/ug:7cec2e5287ba4970b1eea10d7502e983/keto-baja-spicy-coleslaw

Net Carbs

0 g
Fiber

0 g
Total Carbs

0 g
Protein

34.2 g
Fats

11.4 g

239 cals

Quantity

Serving Size

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Salmon, red (sockeye), raw, Alaska Native

2.75 lb
Coarse Kosher Salt

4 tsp
Granulated Garlic

2 tsp

Step 1

Preheat a grill to 400 F., Sprinkle the salmon evenly with the kosher salt and the granulated garlic.
Step 2

Place the salmon skin-side down onto the grill and cook for 3-4 minutes or until the pink flesh begins to turn opaque.
Step 3

Flip the salmon and allow it to cook on the other side for 3-4 minutes until the salmon is cooked through/no longer pink.
Step 4

The internal temperature should be 145 F. Turn the salmon skin-side up onto a cutting board. Slice into eight pieces and serve immediately.