This gorgeous healthy grilled lemon pepper salmon recipes is very delicious, you need to try. It takes less than 10 minutes to prepare, cooks on one sheet pan, and gives you a serving of lean protein and veggies in a single dish. Add a glass of wine and you have a meal that’s fit for high heels, all for a yoga-pants level of effort.
It’s foolproof and delicious! I make my grilled lemon pepper salmon at least once a week and have passed it on to all of my friends. I never used to cook Salmon because it scared me, this recipe has made me a Salmon master.
Preparation time: 30 minutes
- 1/4 teaspoon garlic powder or to taste (or 2 cloves garlic, minced)
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon black pepper
- 1 lemon, sliced thinly
- 1 tablespoon avocado oil or melted coconut oil
- 1 1/2 pounds frozen salmon fillets
- 1/4 cup lemon juice
- 3/4 cup water
- A few springs of fresh dill, basil, parsley or a mix
Use this simple steps to make your grilled lemon pepper salmon
- In an Instant pot, pour water and lemon juice. Add fresh herbs to the water/lemon juice mixture and place steamer rack in your pot.
- Sprinkle salmon with oil and season with salt and pepper, then sprinkle garlic powder over the salmon and place on the salmon in a single layer on the steamer rack in the Instant Pot.
- If your salmon pieces are frozen together, run them under water until they are able to be separated. Stacking salmon might make it too thick too cook all the way through.
- On top of the salmon, layer lemon slices.
- Place the lid on the Instant Pot, lock in place and turn valve to seal. Then, use Manual setting to cook on high pressure for about 7 minutes.
- Switch the valve to venting to quick release the pressure, once the time is up,
- Enjoy warm, over a salad, with roasted veggies
Nutritional Facts: Calories 201.9, Fats 6.7g, Carbs 1.8g, Protein 31.8g
Grilled lemon pepper salmon is best enjoyed the day that it is made, as salmon usually dries out when reheated. If you have leftover salmon, try serving it room temperature over a salad the next day or flaking and scrambling it with eggs. Extra veggies can be reheated and mixed into a salad or eggs, or enjoyed on their own.