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Crispy Keto Summer Grilled Salmon Recipe with Easy Lemon Herb Zucchini Noodles

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A quick and easy keto-friendly summer dinner featuring crispy skin grilled salmon paired with fresh lemon herb zucchini noodles. This light and satisfying dish is perfect for warm evenings and low-carb diets.

Ingredients

Scale
  • 4 salmon fillets (6 ounces / 170 g each), skin-on, fresh or thawed
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1 lemon, zested and quartered for serving
  • 3 medium zucchinis, spiralized
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped (optional)
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Pat the salmon fillets dry with paper towels to remove excess moisture.
  2. In a small bowl, mix olive oil, sea salt, black pepper, smoked paprika, and garlic powder.
  3. Rub this mixture evenly over the salmon, especially the skin side. Let rest at room temperature for 10 minutes.
  4. Spiralize the zucchinis and place them in a large bowl.
  5. Toss zucchini noodles with 1 tablespoon olive oil, minced garlic, lemon juice, lemon zest, chopped parsley, basil, and a pinch of salt, pepper, and red pepper flakes if using. Set aside to marinate lightly.
  6. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).
  7. Place salmon fillets skin-side down on the grill or pan. Press gently with a spatula for 10 seconds to prevent curling.
  8. Grill for 4-5 minutes without moving to develop a golden crust.
  9. Flip carefully and cook for another 2-3 minutes until salmon flakes easily but remains moist inside.
  10. Remove salmon from heat and let rest for 2 minutes.
  11. Give zucchini noodles a quick toss and adjust seasoning if needed.
  12. Plate salmon atop the zucchini noodles and garnish with lemon wedges.

Notes

Pat salmon skin dry before seasoning to ensure crispiness. Avoid overcrowding the grill to allow steam to escape. Press salmon gently for 10 seconds when placing on grill to prevent curling. Toss zucchini noodles with lemon juice just before serving to keep them fresh and prevent sogginess. Use a fish spatula for easier flipping. Leftovers keep well refrigerated for up to 2 days; reheat salmon gently in a low oven and crisp skin briefly in a hot pan. Do not microwave zucchini noodles to maintain texture.

Nutrition

Keywords: keto, grilled salmon, zucchini noodles, low-carb, summer recipe, healthy dinner, lemon herb, crispy salmon skin

Find it online: https://sunnysavory.com/crispy-keto-summer-grilled-salmon-recipe-with-easy-lemon-herb-zucchini-noodles/