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Healthy Heart-Healthy Fathers Day BBQ with Low-Sodium Grilled Salmon

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A delicious and heart-friendly low-sodium grilled salmon recipe perfect for Father’s Day or any summer BBQ, featuring fresh herbs and smoky flavors without relying on salt.

Ingredients

Scale
  • 4 skin-on salmon fillets (6 oz / 170 g each), wild-caught recommended
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon ground black pepper, freshly cracked
  • 1 teaspoon smoked paprika
  • 1 teaspoon honey or maple syrup (optional)
  • 1 tablespoon low-sodium soy sauce or coconut aminos (optional)
  • Vegetables for grilling (optional): asparagus, bell peppers, or zucchini

Instructions

  1. Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, chopped dill, parsley, black pepper, smoked paprika, honey (if using), and low-sodium soy sauce in a mixing bowl.
  2. Place salmon fillets skin-side down in a shallow dish or resealable bag and pour marinade over them, coating evenly. Refrigerate for 15-20 minutes, not exceeding 30 minutes.
  3. Preheat grill to medium-high heat (375-400°F / 190-204°C). If using charcoal, wait until coals are glowing red with a light layer of ash. Lightly oil grill grates to prevent sticking.
  4. Place salmon fillets skin-side down on the grill. Close lid and cook for 5-6 minutes without moving to get grill marks and crispy skin.
  5. Carefully flip salmon with a fish spatula and cook for another 3-4 minutes until fish flakes easily with a fork. Use a meat thermometer to check for doneness (145°F / 63°C).
  6. If grilling vegetables, toss them in olive oil and black pepper, then grill in a basket or foil for 5-8 minutes until tender and slightly charred.
  7. Remove salmon from grill and let rest for a couple of minutes to redistribute juices. Serve with grilled vegetables and a lemon wedge.

Notes

Do not marinate salmon for more than 30 minutes to avoid mushy texture. Keep the skin on for moisture and texture. Preheat grill well and oil grates to prevent sticking. Flip salmon only once. Use a meat thermometer for perfect doneness. Leftovers can be stored in the fridge for up to 2 days and reheated gently to avoid drying out.

Nutrition

Keywords: low-sodium, grilled salmon, heart-healthy, Father's Day, BBQ, healthy grilling, seafood, summer recipe

Find it online: https://piperplate.com/healthy-heart-healthy-fathers-day-bbq-with-low-sodium-grilled-salmon-recipe-ideas/