Pink Salt and Lemon Grilled Salmon
Juicy salmon fillets grilled on a Himalayan salt block with lemon and garlic, creating a rich, mineral-infused flavor with a crisp outer finish and tender inside.
Ingredients
Ingredients
- 2 salmon fillets skin-on
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 1 lemon thinly sliced
- Himalayan salt block make sure it is completely dry before heating
Instructions
Detailed Steps
- Place the salt block on a cold grill or stovetop. Slowly heat it up over low heat, then medium, and finally high. This process takes about 30 to 40 minutes and helps prevent cracking.
- While the block is heating, pat the salmon dry with paper towels. Rub each fillet with olive oil, then season with garlic powder and pepper.
- Once the salt block is hot, carefully place the salmon fillets skin-side down on it. You should hear a gentle sizzle.
- Grill for 4 to 6 minutes without moving the fish. When the edges begin to lift, gently flip the fillets using a wide spatula.
- Cook the second side for another 3 to 5 minutes until the fish is firm and flakes easily.
Video
Notes
Nutrition Facts (Per Serving: 1 Fillet)
| Nutrient | Amount per Serving | Unit |
| Calories | 360 | kcal |
| Total Fat | 23 | g |
| Saturated Fat | 4.5 | g |
| Protein | 34 | g |
| Carbohydrates | 1 | g |
| Fiber | 0 | g |
| Sugars | 0 | g |
| Sodium | 420 | mg |