FacebookTwitterGoogle PlusLinkedin


Citrus Salmon
Citrus Salmon

Portions: 6 Serving size: 3 ounces


1-1/2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon Dijon mustard
2 cloves crushed garlic
2 dashes cayenne pepper
1 teaspoon dried basil
1 teaspoon dried dill
1 tablespoon capers
24 ounces salmon filet


In a small saucepan, combine all of the above ingredients except salmon. Heat to boil, reduce temperature to low and cook for 5 more minutes. This will be sauce for salmon.
Meanwhile, preheat grill. Place salmon, skin side down, on a sheet of foil slightly larger than the fish. Fold up edges so sauce stays with salmon on grill. Place foil and fish on grill. Top salmon with sauce prepared above.
Cover grill and cook for 12 minutes or until salmon is cooked. (Do not flip salmon). Cut salmon into six 4-ounce servings.

Helpful hints

  • Recipe calculated with farmed Atlantic salmon. Wild Alaskan salmon is slightly lower in fat and slightly higher in potassium and phosphorus. Both are acceptable healthy choices for a kidney diet.
  • You can also cook this recipe in the oven at 350°F for 10 to 15 minutes until done. A good rule of thumb is to allow 10 minutes for each inch of fillet thickness.
  • If you are on a lower protein diet adjust portion to match your meal plan.

Nutrients per serving

  • Calories 294
  • Protein 23 g
  • Carbohydrates 1 g
  • Fat 22 g
  • Cholesterol 68 mg
  • Sodium 190 mg
  • Potassium 439 mg
  • Phosphorus 280 mg
  • Calcium 21 mg
  • Fiber 0.2 g