Grilled Salmon With Lemon Recipe - Kosher

Overview

A clean, citrus-forward salmon preparation that highlights the natural richness of the fish while maintaining strict kosher standards. This recipe is pareve and suitable for both dairy and meat meals.

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Servings

4 servings

Yield

4 salmon fillets (6 oz each)

Prep Time

10 minutes

Cook Time

8–12 minutes

Total Time

20–25 minutes

Difficulty

Easy

Cooking Vessel

Outdoor grill or grill pan; fish spatula; small mixing bowl; pastry brush; tongs

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Ingredients

• 4 (6 oz) kosher-certified salmon fillets, skin-on or skinless

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon lemon zest

• 2 cloves garlic, minced

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried oregano or 1 tablespoon fresh dill (optional)

• Lemon slices, for garnish

• Fresh parsley, chopped (optional)

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Instructions

1. Preheat Grill
   Preheat grill to medium-high heat (375–400°F). Lightly oil grates to prevent sticking.

2. Prepare Marinade
   In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, salt, pepper, and herbs (if using).

3. Season Salmon
   Pat salmon dry with paper towels. Brush both sides evenly with the lemon mixture.

4. Grill
   Place salmon skin-side down (if applicable). Grill 4–6 minutes per side, depending on thickness.

   • Internal temperature should reach 125–130°F for medium or 140°F for fully cooked.

   • Avoid flipping more than once.

5. Rest & Garnish
   Remove from grill and let rest 3–5 minutes. Garnish with lemon slices and parsley before serving.

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Nutritional Information (Per Serving, Approximate)

• Calories: 320

• Protein: 34g

• Fat: 20g

• Saturated Fat: 3g

• Carbohydrates: 2g

• Fiber: 0g

• Sodium: 420mg

• Omega-3 Fatty Acids: ~1.8–2.2g

Values may vary depending on portion size and exact ingredients used.

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Dietary Adaptations

• Low-Sodium: Reduce salt to ½ teaspoon or use salt substitute.

• Whole30 / Paleo: Fully compliant as written.

• Keto: Naturally keto-friendly.

• Herb Variation: Substitute thyme, rosemary, or za’atar for a Mediterranean profile.

• Oven Option: Bake at 400°F for 10–14 minutes if grilling is not available.

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Tips & Troubleshooting

• Prevent Sticking: Ensure grill grates are clean and well-oiled. Do not move salmon too early; it releases naturally once seared.

• Dry Salmon: Overcooking is the primary cause. Remove from heat slightly before fully opaque; carryover cooking will finish it.

• Fishy Flavor: Use very fresh, kosher-certified salmon. A brief 10-minute lemon marinade reduces strong aromas.

• Flare-Ups: Keep lid closed and monitor oil drips to prevent charring.

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Serving Suggestions

• Serve with quinoa, grilled asparagus, or roasted baby potatoes.

• Pair with Israeli salad (cucumber, tomato, red onion, lemon).

• For Shabbat meals, serve alongside challah and a crisp green salad.

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Notes

• Always confirm salmon bears reliable kosher certification.

• This recipe is pareve and may be served with either meat or dairy meals according to kosher dietary law.

• For optimal texture, allow salmon to come to room temperature for 10–15 minutes before grilling.

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