46 ozSalmon fillets Wild-caught is preferred for the highest nutrient density
2TbspOlive oil
1TbspFresh lemon juice
2clovesGarlicMinced
1tspDried oregano or fresh dill
1/2cupSour cream or plain yogurt May use non-dairy options
A pinch of sea salt and cracked black pepper
Instructions
Prep the Grill: Preheat your grill to medium-high (about 375°F to 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
Season: Whisk the olive oil, lemon juice, garlic, and herbs in a small bowl. Brush the mixture generously over both sides of the salmon.
The Sear: Place the salmon on the grill, skin-side down first. Close the lid and cook for about 4–5 minutes.
The Flip: Carefully flip the fillets and cook for another 3–4 minutes, or until the fish is opaque and flakes easily with a fork.
Rest: Let the salmon rest for a few minutes before serving to keep the juices locked in.
Notes
Melissa’s Modifications & Serving Options
The Tropical Twist: Living in Florida, we have access to the best fruit! Top your grilled salmon with a quick salsa of diced mango, red onion, and cilantro for a burst of Vitamin C.
The Sweat element of the Power of 5 : If you're looking for a post-workout meal, serve this over a bed of chilled, cooked quinoa mixed with baby spinach.
Serve over grilled asparagus and sweet potatoes: Don't forget a dollop, or two of sour cream or plain yogurt with dill!
A Pro Grilling Tip
To keep your fish from sticking, leave it alone! Don't try to flip the salmon too early. Once the skin is perfectly seared, it will naturally release from the grill grates.