Fish & Seafood Fish Salmon Healthy Grilled Salmon Recipes Grilled Salmon with Sweet Peppers 4.5 (4) 4 Reviews It may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce (see Associated Recipe). By Eric Wolfinger Updated on September 19, 2023 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Rate PRINT Share Trending Videos Close this video player Prep Time: 40 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Nutrition Profile: Low-Carb Nut-Free Dairy-Free Soy-Free Heart-Healthy Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Ingredients 1 ¼ pounds skin-on salmon fillet, cut into 4 portions 1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt, divided 1 pound sweet mini bell peppers 2 medium red onions, quartered Directions Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F). Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt. Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total. Serve the salmon with the vegetables. Tip To oil a hot grill rack, soak a paper towel in vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.) Associated Recipe Easy Chimichurri Sauce Originally appeared: EatingWell Magazine, June 2020 Rate It Print Nutrition Facts (per serving) 256 Calories 9g Fat 12g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 4 oz. salmon & 1 1/2 cups vegetables Calories 256 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 3g 11% Total Sugars 7g Protein 30g 60% Total Fat 9g 12% Saturated Fat 2g 9% Cholesterol 66mg 22% Vitamin A 3755IU 75% Vitamin C 151mg 167% Folate 78mcg 20% Sodium 317mg 14% Calcium 75mg 6% Iron 1mg 7% Magnesium 59mg 14% Potassium 843mg 18% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved