Go Back

Tasty Keto Grilled Salmon

Delicious Tasty Keto Grilled Salmon recipe with step-by-step instructions.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 2000 kcal

Ingredients
  

For the sauce

  • 6 tbsp ghee
  • 3 tsp garlic, freshly minced
  • 2 tbsp sugar-free honey alternative (keto-friendly)
  • 1 tsp lime zest
  • 1/4 cup lime juice
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 3 tbsp cilantro, chopped

For the salmon

  • 2 lb salmon (cut into four 8-oz fillets)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lime (sliced into 1/4-inch rounds for grilling)
  • 1 1/2 tbsp avocado oil

Instructions
 

  • In a small saucepan over medium heat, melt the ghee, then add the minced garlic and cook for about 1 minute until fragrant—this blooms the garlic's flavor. Stir in the lime juice, keto-friendly honey alternative, lime zest, sea salt, black pepper, and smoked paprika. Let the glaze simmer gently for 2-3 minutes to allow the flavors to meld, then remove from heat and stir in the chopped cilantro. Divide the glaze into two equal portions—one for marinating the salmon and one reserved for serving. I like to reserve the second portion away from the heat to keep the cilantro bright and fresh.
  • Pat the salmon fillets dry with paper towels—this is crucial for getting a good sear later. Season both sides of each fillet evenly with the 1/2 tsp sea salt and 1/4 tsp black pepper. Brush the flesh side (top) of each salmon fillet generously with the first portion of glaze from Step 1, making sure to coat it well. Place the salmon on a plate, flesh side up, and let it marinate for 15-30 minutes at room temperature. This timing allows the flavors to penetrate without warming the fish too much before grilling.
  • While the salmon marinates, heat your grill or grill pan over medium heat for about 5 minutes until it's hot and ready. Brush the grates or pan lightly with the avocado oil to prevent sticking. Have your reserved glaze from Step 1 and lime slices ready near the cooking surface for quick access during cooking.
  • Once the grill is ready, carefully place the salmon fillets flesh side down on the hot grates. Cook undisturbed for 3 minutes to develop a beautiful crust and caramelization—resist the urge to move them around. Gently flip each fillet and cook for another 2-3 minutes on the skin side until the salmon is cooked through and flakes easily with a fork. During the final minute of cooking, you can lay the lime slices cut-side down on the grill to get light char marks. Transfer the salmon to a serving platter and immediately drizzle each fillet with the reserved glaze from Step 1, then garnish with the grilled lime slices. I find that drizzling the warm glaze right after cooking helps it coat the salmon beautifully while the fish is still hot.