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8Ingredients
┅Seconds
430Calories
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. salmon fillets
- 1/4 cup lemon juice
- 1 Tbsp. lemon zest
- 2 Tbsp. olive oil (or avocado oil)
- 1 1/2 tsp. fresh thyme leaves (lightly chopped)
- 2 cloves garlic (minced)
- 1 tsp. sea salt
- lemon wedges (Optional:)
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium690mg29% |
| Potassium680mg19% |
| Protein34g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C60% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Ed 6 years ago
Easy and so good. I cut recipe in half and made 2 small Alaskan sockeye salmon filets, purchased from Aldi’s, that I thawed overnight in the refrigerator. Marinated just a half hour, grilled 6 minutes on my George Foreman grill to 145 degrees. Made a quick lemon romulade sauce from 1 tsp lemon juice, 1 Tbsp each of yellow mustard, brown mustard, ketchup, 2 cloves of minced garlic and a teaspoon of horseradish. Served with fresh corn on the cob. Thanks for the advice of limiting marinade to an hour or less, the fish was firm and flaky .