FreeLiver Health
Grilled Salmon with Lemon Dressing
Skin-on salmon fillets grilled until just cooked through, finished with a bright lemon-honey dressing.
Servings
2 fillets
Prep
10 min
Cook
11 min
Grilling salmon skin-side down first gives it a head start on crisping while the flesh stays moist underneath, and four to five minutes on the second side is usually all it needs to finish.
Fatty fish like salmon is often included in liver-supportive eating patterns, typically as a swap for higher-fat cuts of red meat. The dressing here is simple — lemon juice and zest, a little extra virgin olive oil, and a touch of honey to round out the acidity — and it doubles as a light finishing sauce. Serve immediately while the fish is still warm.
Ingredients
- 2 fillets salmon — skin-on, about 6 oz each
- 1 tablespoon olive oil — for brushing
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper — freshly ground
- 2 tablespoons lemon juice — freshly squeezed
- 1 teaspoon lemon zest — grated
- 1 tablespoon extra virgin olive oil — for dressing
- 1 teaspoon honey — optional, for balance
- 1 tablespoon fresh parsley — chopped, for garnish
Instructions
- 1Preheat grill or grill pan over medium-high heat. Lightly oil the grates.
- 2Brush salmon fillets with olive oil and season with salt and black pepper.
- 3Grill salmon skin-side down for 6–7 minutes, then flip and cook another 4–5 minutes, until just cooked through.
- 4Meanwhile, whisk together lemon juice, zest, olive oil, and honey (if using) to make the dressing.
- 5Transfer grilled salmon to plates, drizzle with lemon dressing, and garnish with fresh parsley. Serve immediately.
Nutrition
480
Calories
34g
Protein
4g
Carbs
35g
Fat