Looking for a healthy dinner that fits your keto lifestyle? I’ve been making this grilled salmon recipe for months now, and it’s become my go-to when I want something that’s both good for me and satisfying. As someone who switched to keto last year, I know how tricky it can be to keep meals interesting while staying low-carb.
What I love about this salmon recipe is how simple it is to pull together on busy weeknights. I usually prep the seasoning mix while my grill heats up, and dinner’s on the table in less than 20 minutes. Plus, my kids actually eat it without complaining – and any parent knows that’s a win! If you’re tired of the same old chicken recipes on your keto journey, this grilled salmon might be just what you need.
Why You’ll Love This Grilled Salmon
- Quick and simple – This dinner comes together in just 20-30 minutes, perfect for those busy weeknights when you want something good but don’t have hours to spend in the kitchen.
- Keto-friendly and healthy – With zero carbs and packed with healthy fats from salmon and olive oil, this recipe fits perfectly into your keto lifestyle while delivering important omega-3s.
- Fresh Mediterranean flavors – The combination of basil, garlic, and pine nuts creates a fresh, restaurant-quality taste that makes this dish feel special, even though it’s simple to prepare.
- One-pan meal – By grilling both the salmon and vegetables together, you’ll have less cleanup and more time to enjoy your evening.
What Kind of Salmon Should I Use?
For grilling, you’ll want to look for thicker cuts of salmon like center-cut fillets, which hold up better on the grill and cook more evenly. Both farm-raised Atlantic salmon and wild-caught Pacific varieties (like sockeye, coho, or king) will work great in this recipe – just pick what fits your budget and preferences. If you’re buying fresh salmon, look for fillets that are firm to the touch and have a fresh, mild scent. When it comes to thickness, aim for pieces that are about 1 to 1½ inches thick, as these are less likely to dry out on the grill. If you’re using frozen salmon, just make sure to thaw it completely in the refrigerator overnight before cooking.
Options for Substitutions
This keto-friendly recipe can be adapted with several easy swaps if needed:
- Salmon fillet: While salmon is ideal for its healthy fats and flavor, you can use other fatty fish like trout, arctic char, or mahi-mahi. Just watch the cooking time as thinner fillets will cook faster.
- Asparagus: Not a fan of asparagus? Try green beans, broccoli, or zucchini instead. Cut them in similar sizes to ensure even cooking on the grill.
- Red bell pepper: Any color bell pepper works fine here, or you could use sliced eggplant or portobello mushrooms for a different taste while keeping it keto-friendly.
- Pine nuts: Pine nuts can be pricey – feel free to swap them with chopped walnuts, almonds, or pecans. Just make sure to toast them first for the best flavor.
- Red wine vinegar: Apple cider vinegar or lemon juice work great as alternatives – use the same amount to keep that bright, acidic note.
- Fresh basil: If fresh basil isn’t available, try fresh parsley or cilantro. If using dried basil instead, reduce the amount to 1 tablespoon since dried herbs are more concentrated.
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is overcooking it, which can turn your perfectly good fillet into a dry, flaky disappointment – instead, cook until the fish reaches an internal temperature of 145°F or when it flakes easily with a fork but still looks slightly translucent in the center.
Another common error is constantly flipping the salmon, which can cause it to fall apart – instead, place it skin-side down first and only flip once when the flesh turns opaque about halfway up the sides.
To prevent the fish from sticking to the grill, make sure your grates are clean and well-oiled, and resist the urge to move the salmon around during the first few minutes of cooking as this is when the proteins are setting.
For extra flavor and moisture protection, try laying your asparagus spears parallel to each other on the grill to create a bed for the salmon, which also prevents smaller vegetables from falling through the grates.
What to Serve With Keto Grilled Salmon?
Since this salmon recipe already comes with asparagus and bell peppers, you can round out your meal with some other keto-friendly sides that complement these flavors. A simple cauliflower rice makes a great base for the salmon and soaks up all the tasty juices. If you’re looking to add more healthy fats, try a fresh avocado salad with cucumber and a light lemon dressing, or some roasted Brussels sprouts tossed with olive oil and parmesan cheese. For a quick and easy option, sautéed zucchini noodles with garlic butter make a perfect low-carb alternative to pasta that pairs really well with the fish.
Storage Instructions
Keep Fresh: If you have leftover grilled salmon, place it in an airtight container and pop it in the fridge for up to 3 days. The same goes for any leftover grilled veggies – they’ll stay good in a separate container for about the same time. Pro tip: store the pesto sauce separately to keep everything tasting fresh!
Make Ahead: You can prep the pesto sauce up to 2 days ahead and keep it in the fridge. Just give it a quick stir before using, and if it thickens up, thin it out with a splash of olive oil. The veggies can be sliced and stored in containers a day before grilling.
Enjoy Later: Leftover salmon is great served cold on top of salads or at room temperature. If you prefer it warm, gently heat it in the microwave for 30 seconds or until just warmed through – be careful not to overcook it! The grilled veggies can be warmed up in a skillet for a few minutes to bring back their slight crunch.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 45-50 g
- Fat: 40-45 g
- Carbohydrates: 20-25 g
Ingredients
- 10.5 ounces salmon fillet
- 3.5 ounces asparagus spears
- 1 medium red bell pepper (cored and halved)
- 1 cup chopped fresh basil leaves
- 1 minced garlic clove
- 2 tablespoons virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons pine nuts, toasted
- Salt (to taste)
- Ground black pepper (to taste)
Step 1: Season and Grill the Salmon
Begin by seasoning the salmon filets lightly with sea salt and freshly cracked black pepper.
Preheat your grill and place the seasoned salmon skin-side down.
Cook the salmon for 3-5 minutes per side or until it reaches an internal temperature of 145°F (65°C).
This will ensure the salmon is perfectly cooked and retains its moisture.
Step 2: Grill the Vegetables
Set the asparagus and peppers on the grill alongside the salmon.
Brush them lightly with olive oil and sprinkle with a dash of sea salt.
Grill for 3-5 minutes, flipping occasionally, until the vegetables are tender and lightly charred.
This will add a beautiful smoky flavor to the vegetables.
Step 3: Prepare the Vegetable Salad
Remove the vegetables from the grill and chop them into bite-sized pieces.
In a bowl, combine the chopped vegetables with fresh basil, a drizzle of olive oil, a splash of red wine vinegar, and a handful of pine nuts.
Toss lightly to combine all the flavors, and season with sea salt and freshly cracked black pepper to taste.
Step 4: Serve and Enjoy
Present your meal by serving the grilled salmon with the vegetable salad on the side.
Alternatively, flake the salmon into bite-sized chunks and mix it with the roasted vegetables for a delightful combined dish.
This dish is both delicious and healthy, providing a perfect balance of flavors and nutrients.
Enjoy your meal!