Without a doubt, not everyone likes seafood, but I could easily have this mesquite grilled salmon at least twice a week. Besides the delicious flavor, salmon is packed with lots of benefits. Importantly it’s rich in Omega 3 fatty acids which have anti inflammatory properties. Therefore it’s beneficial in managing inflammation and auto-immune diseases. In addition, it’s also been linked to improving cognitive functions as well as symptoms of rheumatoid arthritis.
Given that salmon is a good source of protein, eating it will definitely help build muscle mass and that’s important on keto. Since salmon contains the amino acid ingredient tryptophan, it can help you can sleep by allowing your body to produce melatonin and serotonin. Furthermore, it also contains other nutrients like Vit A, Vit D, Vit B12, niacin, selenium, zinc, glutamine, and iron. In a nutshell, all these nutrients contribute to other benefits like improved eye health, boosting the immune system, increased energy, and regulating the thyroid.
While there are many benefits to eating salmon, adding the black garlic on top takes it up another notch. As a rule, garlic is full of antioxidant properties. However, black garlic has antioxidant benefits that are 10x stronger than regular garlic. Most importantly, if you’re not a fan of the strong taste or odor of regular garlic then the subtle taste of black garlic is a wonderful compromise.
Photo: Andie Cumber
Together with the black garlic I also used a smoke box with some mesquite wood chips. Truly, incorporating the two delivered an amazing flavor profile. More over, using the smoke box has shown me there is no need to ever use liquid smoke again.
Admittedly not everyone has access to prepare this mesquite grilled salmon recipe on a grill. So, another option is to bake your salmon in the oven. Therefore cook at a temperature of 400°F/204°C for 20 minutes or until internal temperature reaches 140°F/60°C.
Lastly if you need another seafood recipe don’t forget to check out my garlic butter grilled shrimp post.Print
Mesquite Grilled Salmon
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Total Time: 18 minutes
- Yield: 4 1x
- Category: keto
1 pound of Salmon
2 tbsp olive oil
1 lemon ( ½ for the juice and the other half for garnish)
1 tsp of salt
1 tsp of black pepper
1 tbsp of black garlic
Sauce for salmon
½ cup low fat sour cream
½ cup greek yogurt
1 tsp lemon juice
2 tsp dill weed
Salt and pepper to taste
- Heat on 450-500°F (success is if the grill is really hot)
- Oil and season the salmon with salt, black garlic and pepper
- Make sure to oil the grates or basket so the salmon doesn’t stick
- Cook skin side down first for 4 minutes
- Flip and cook for an additional 4 minutes or until it reaches an internal temperature of 140°F/60°C
- Garnish with lemon slices
- Slice lemon in half
- Squeeze the juice from one half into a small bowl
- Add the sour cream, yogurt, dill weed, salt and pepper then stir.
- Serve over the salmon or on the side
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- Serving Size: 1 slice
- Calories: 356
- Sugar: 0.712g
- Sodium: 693mg
- Fat: 26g
- Saturated Fat: 5.919g
- Unsaturated Fat: 17g
- Carbohydrates: 2 net
- Fiber: 0.15g
- Protein: 28g
- Cholesterol: 83mg
Keywords: salmon, mesquite, grilled, keto, seafood, black garlic