Lime Margarita Grilled Salmon
This Lime Margarita Grilled Salmon is the ultimate summer-inspired dinner that brings a bright, zesty flair to your keto lifestyle.
- 1 teaspoon olive oil
- 30 ounce salmon
- 1 tablespoon lime zest
- 1 tablespoon lime juice
- 2 large lime (thinly sliced)
- 1 teaspoon tequila
- 1 teaspoon salt
- 3 tablespoon mayonnaise
- 1 large avocado
- 1 teaspoon fresh garlic (minced)
- Mix the lime zest, lime juice, tequila, oil, and salt in a bowl.
- Spray the skin side of the fish with cooking spray. Place in an oven safe dish with the skin side down. Pour the marinade over the fish, then let it rest for 30 minutes.
- Fire up the grill, then spray it with cooking spray. Cook the skin side down for about 10-15 minutes.
- Mix the mayonnaise, avocado, and garlic in a food processor.
- Serve the salmon with the avocado mayo and lime slices.
If you prefer to keep your cooking alcohol-free, you can easily substitute the tequila with a bit of extra lime juice or even a splash of orange-flavored sparkling water to maintain that citrusy complexity. For those who do not have a grill handy, this recipe works beautifully in a cast-iron skillet or even roasted in the oven, though you will miss out on that signature smoky finish. To ensure the best results, make sure to let the salmon marinate for the full thirty minutes so the acids can tenderize the fish and the flavors can truly penetrate. If you find yourself without avocado for the mayo topping, a dollop of full-fat sour cream mixed with lime zest and garlic makes a wonderful alternative that still hits those creamy, savory notes.
Leftovers are just as delicious the next day and can be stored in an airtight container in the refrigerator for up to three days. While salmon is best enjoyed fresh, you can freeze the cooked fillets for up to a month, though the texture of the avocado mayo may change, so it is best to make that fresh when you are ready to serve. When it comes time to reheat, avoid the microwave to prevent the fish from becoming rubbery; instead, gently warm the salmon in a pan over low heat with a splash of water or olive oil, or place it in a low-temperature oven until just heated through. This gentle approach ensures your meal stays moist and flavorful, ready to be enjoyed all over again.
Yields 6 servings of Lime Margarita Grilled Salmon.
The Preparation
- 30 ounces salmon
- 3 tablespoons mayonnaise
The Execution
1. Mix the lime zest, lime juice, tequila, oil, and salt in a bowl.
2. Spray the skin side of the fish with cooking spray. Place in an oven safe dish with the skin side down. Pour the marinade over the fish, then let it rest for 30 minutes.
3. Fire up the grill, then spray it with cooking spray. Cook the skin side down for about 10-15 minutes.
4. Mix the mayonnaise, avocado, and garlic in a food processor.
5. Serve the salmon with the avocado mayo and lime slices.
This makes a total of 6 servings of Lime Margarita Grilled Salmon. Each serving comes out to be 418 calories, 29.1g fats, 3.1g net carbs, and 32.3g protein.
Lime Margarita Grilled Salmon
418 calories, 29.1g fats, 3.1g net carbs, and 32.3g protein.
