This kidney-friendly recipe features fresh salmon fillets marinated with zesty lemon juice, fragrant dill, and a touch of garlic, then grilled to perfection. It’s low in sodium, rich in heart-healthy omega-3s, and perfect for a light, flavorful meal.
Ingredients (2 servings)
2 4-ounce salmon fillets
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon fresh dill (or ½ teaspoon dried)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 teaspoon honey for slight sweetness (optional)
1 clove garlic, minced (optional)
Instructions
Soak salmon in water for 1–2 hours before cooking to lower potassium.
In a small bowl mix olive oil, lemon juice, dill, garlic powder, onion powder, black pepper, and honey (if using).
Brush the marinade evenly over both sides of the salmon fillets.
Put the salmon in the refrigerator for about 15–20 minutes.
Heat a grill to medium and lightly oil the grates to prevent sticking.
Place the salmon on the grill skin side down.
Cook for about 4–5 minutes per side, or until the fish flakes easily with a fork.
Serve immediately.
Nutritional Facts (per serving)
Calories: 241
Protein: 22 g
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 62 mg
Carbohydrates: 4 g
Calcium: 20 mg
Phosphorus: 234 mg
Potassium: 583 mg
Sodium: 50 mg
Web ID: 8107
Every person is different and each meal may need adjusting depending on your situation, so please be sure to check with your dietitian or medical team if you’re not sure about a recipe.
