📋 Ingredients

  • Salmon: 4 salmon fillets (about 6 oz / 170g each), skin-on preferred

  • Olive Oil: 1–2 tablespoons (for coating the salmon and greasing grates)

  • Lemon: 1 whole lemon (half juiced, half sliced into wheels for grilling)

  • Butter: 4 tablespoons unsalted butter (softened to room temperature)

  • Garlic: 2 cloves, finely minced

  • Herbs: 1–2 tablespoons fresh dill or parsley, finely chopped

  • Seasonings:

    • ½ teaspoon garlic powder

    • ½ teaspoon smoked paprika (optional, for flavor and color)

    • Salt and freshly ground black pepper (to taste)

👩‍🍳 Step-by-Step Instructions

Step 1: Make the Lemon Herb Butter

  1. In a small bowl, combine the softened butter, minced garlic, chopped herbs, 1 tablespoon of fresh lemon juice, a pinch of salt, and black pepper.

  2. Mix thoroughly until smooth and well integrated. Set aside at room temperature (or roll into a small log using plastic wrap and chill if making ahead).

Step 2: Prep and Season the Salmon

  1. Pat the salmon fillets completely dry with paper towels (dry skin prevents sticking and creates crispiness).

  2. Brush both sides light with olive oil.

  3. In a small dish, mix the garlic powder, smoked paprika, salt, and black pepper. Season the flesh side of the salmon fillets evenly with the spice mixture.

Step 3: Preheat and Oil the Grill

  1. Preheat your outdoor grill (or indoor cast-iron grill pan) to medium-high heat (around $375^\circ\text{F}$–$400^\circ\text{F}$ / $190^\circ\text{C}$–$200^\circ\text{C}$).

  2. Clean the grill grates and oil them well using a paper towel dipped in vegetable/olive oil held with tongs.

Step 4: Grill the Salmon

  1. Place the salmon fillets on the hot grill flesh-side down first. Throw the sliced lemon wheels onto the grill next to the fillets.

  2. Grill uncovered for 4–5 minutes until nice grill marks form and the salmon releases easily from the grates.

  3. Gently flip the fillets using a fish spatula so they are skin-side down.

  4. Cook for another 3–4 minutes, depending on the thickness, until the salmon is opaque and flakes easily with a fork (internal temperature reaches $125^\circ\text{F}$ to $135^\circ\text{F}$ / $52^\circ\text{C}$–$57^\circ\text{C}$ for medium-rare/medium).

Step 5: Top and Serve

  1. Remove the salmon fillets and grilled lemon slices from the grill immediately.

  2. While the salmon is piping hot, place a generous dollop of the lemon herb butter directly on top of each fillet, allowing it to melt over the fish.

  3. Serve with the charred grilled lemon slices for extra squeezing.

💡 Keto Side Pairings

  • Grilled Asparagus or Zucchini: Toss in olive oil, salt, and pepper, then grill alongside the salmon.

  • Cauliflower Rice or Purée: Perfect for soaking up the melted lemon butter.

  • Avocado Cucumber Salad: Toss diced avocado and cucumbers with olive oil, salt, and dill for a cool, low-carb contrast.

Would you like an accompanying image generated for this recipe or nutritional/macro information?