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easy grilled salmon in a platter
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5 from 3 votes

Easy Grilled Salmon with Caribbean Salsa

Easy grilled salmon is marinated, grilled to perfection, and served with tropical Caribbean Salsa. Plus, get useful tips on how to pick and perfectly grill salmon. It's keto, low carb, paleo, and Whole30.
Course:Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories407 kcal
Cost $ 3.25 per person


  • 1 gas grill



  • ¼ cup fresh lime juice
  • 2 tablespoon olive oil
  • 1 tablespoon honey optional
  • 2 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • 2 lbs skin-on Norwegian salmon fillet


  • 1 cup fresh diced pineapple
  • ¾ cup fresh diced mango
  • ¼ jalapeno de-seeded and sliced
  • teaspoon ground black pepper
  • 1 ½ lime juiced
  • teaspoon salt (or more if desired)
  • ¼ cup diced red onion
  • 2 tablespoon chopped cilantro or parsley
  • cup diced tomatoes


  • Prepare marinade. Place all ingredients (except salmon) in a jar, shaking well. Pour half of the marinade into a sealable plastic bag and then place salmon inside.  
  • Reserve the remaining marinade in the jar. Let salmon sit at room temp for about 20 minutes while marinating.Meanwhile, prepare salsa. Cut all ingredients, place all in a medium bowl, mix, and cover. Refrigerate for about 20-30 minutes so all the flavors come together.
  • Remove salmon from bag and discard marinade from the bag. Clean and oil grill (see tip #3 in post). Make sure grill is on medium-high before starting to grill.
  • Place fillet skin-side up (unless you like crispy skin – in that case, start grilling salmon skin side-down first), an inch apart each. When salmon is about 60% cooked and changes color in the middle, flip it using two large flat spatulas.
  • For 1-inch-thick fillet, it takes about 5-6 minutes. After flipping salmon, brush with remaining marinade and let cook for about 4 more minutes or until cooked through. Let rest for 3-5 minutes before serving. Serve with salsa on top.

Recipe Video

Recipe Notes

  • This grilled salmon recipe by itself is keto, low carb, paleo, and Whole30 -- depending on the diet, just skip honey and either skip the Caribbean salsa or eat in moderation.
  • Storage: store grilled salmon in the fridge in a airtight container for up to 2 days, or freeze for up to 4-6 months.  
  • Love salmon? Try also our One Pan Sriracha Teriyaki Salmon with Snap Peas.
  • ★ Did you make this recipe? Please, give it a star rating below!!


Calories: 407kcal | Carbohydrates: 21g | Protein: 46g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 860mg | Potassium: 1316mg | Fiber: 2g | Sugar: 14g | Vitamin A: 700IU | Vitamin C: 46.4mg | Calcium: 50mg | Iron: 2.4mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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