Tag Archives: lemon

Grilled Salmon Skewers with Lemon Garlic Marinade (Paleo, Whole30, Keto)

Quick and easy grilled salmon skewers flavored with lemon garlic marinade is a delicious Whole30 and keto summer grill recipe. They are so fun to eat as well!

grilled salmon skewers plated

My favorite food to grill (besides steak, of course) is seafood. It’s one type of food that taste 20x better when grilled than cooked any other way. And my favorite seafood is wild-caught salmon that’s packed with heart-healthy nutrients and omega-3s.

Grilled Salmon Skewers with Lemon Garlic Marinade Recipe

This salmon kebab recipe is one that will be on repeat all summer. Not only does it yield super flavorful and moist salmon on the grill, it’s so easy and quick to make for when you are lazy or short on time.

This lemon garlic marinade for salmon is what really makes a difference in the flavor of this recipe. The fresh savory tartness of the lemon, dijon mustard, garlic, and herbs really brightens up the dish and keeps the salmon kebabs moist throughout the grilling process.

salmon kebobs before grilling
grilled salmon skewers close up

How To Grill Salmon For Best Texture and Flavor

Salmon might be one of the easiest food to grill because it cooks so fast. However, you do need to keep an eye on it because it can turn tough and dry fast if you cook it for too long. Here are some of my favorite tips on how to grill salmon for that perfectly moist texture.

  • Generously grease the grill grates. Nothing ruins delicate salmon as quickly as when it starts sticking to the grill and falling apart.
  • Rub the salmon with some kind of oil or oil-based marinade to lock in moisture. I like using avocado oil because it doesn’t add any specific flavor and it’s resilient to high heat cooking.
  • Don’t cook for longer than 3 minutes on each side, unless you are using a thick piece of salmon.
  • Be gentle when flipping salmon. I love these grilled salmon skewers because the skewers make them so easy to flip without ruining the shape.
  • Sprinkle some kind of acid to bring out the flavor of the salmon. Lemon or some kind of citrus juice is my favorite on seafood, but apple cider vinegar also works in the pinch.

Hope you enjoy this Grilled Salmon Skewers with Lemon Garlic Marinade! You don’t have to eat the lemon slices that are added to the skewers (they are more to flavor the salmon kebabs), but I personally like to nibble on them because they turn so smoky and delicious after being grilled.

salmon kebobs grilled and plated
grilled salmon skewers close up
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Grilled Salmon Skewers with Lemon Garlic Marinade (Paleo, Whole30, Keto)

Quick and easy grilled salmon skewers flavored with lemon garlic marinade is a delicious Whole30 and keto summer grill recipe. They are so fun to eat as well!
Course Main Course
Cuisine American
Keyword grilled seafood, how to grill salmon, keto grill recipes, salmon lemon marinade, summer grill recipes, whole30 grilling, whole30 salmon
Prep Time 5 minutes
Cook Time 8 minutes
Servings 4 servings
Calories 311kcal

Ingredients

  • 1.5 lb salmon filet preferably wild-caught
  • 2-3 large lemons thinly sliced crosswise

Lemon Garlic Marinade

  • 2 tbsp avocado oil or extra virgin olive oil
  • Juice from 1 lemon
  • 4 garlic cloves minced
  • 2 tsp dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped

Equipment

  • Metal skewers or if you use bamboo, make sure to soak them in water first

Instructions

  • Combine all ingredients for the marinade in a large bowl and whisk them together.
  • Cut the salmon filet into 1-inch pieces.
  • Add the salmon pieces into the marinade and gently toss together until coated so they don't fall apart.
  • Thread 2 salmon pieces onto a skewer and then a lemon slice folded in half. Keep repeating until all the salmon and lemon are skewered.
  • Preheat the grill on medium high heat and grease it with avocado oil.
  • Grill the skewers for 2 minutes on each side until all salmon pieces are just cooked through, about 6-8 minutes.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!

Whole30 Grilled Peach Salad With Bacon

Summer is all about peaches and grilling for me, so I was beyond excited to see the first sign of peaches at the farmers market over the weekend. While I love juicy and drip-down-your-chin peaches on their own, one of my favorite ways to enjoy any fruit is by grilling them! If you’ve never tried grilling fruits before, you are missing out big time.

Paleo & Whole30 Grilled Peach Salad With Bacon Recipe

Grilling fruits caramelizes their natural sugars and really brings out their flavors to a whole new level. That’s what makes this Whole30 grilled peach salad so incredibly delicious.

Grilled peach slices are combined with salty bacon, toasted crunchy walnuts, and refreshing cucumbers and onions, all over a bed of slightly bitter arugula, then drizzled with a lemon date vinaigrette that makes the flavors pop and meld together in the most amazing way.

Whole30 Grilled Peach Salad With Bacon

Summertime Favorite

While this paleo and Whole30 grilled peach salad is quite simple and quick to make, the flavor profile and its fancy presentation makes it suitable for your next dinner party as well. Not only that, the components are meaty and filling enough to serve as a meal, and that’s how I’ve been enjoying it for a delicious way to up my fruits and veggie intake.

Whole30 Grilled Peach Salad With Bacon

Keep It Whole30

If you are in the middle of the Whole30 challenge, this salad is the perfect way to indulge in the best summer flavors without any added sugar. Just make sure your bacon is Whole30-compliant (no sugar or nitrates!) and use the vinaigrette recipe as written in the instructions.

If you are NOT doing the Whole30, you can substitute dates with honey for the vinaigrette, since you are more likely to have that on hand than medjool dates.

Hope you take advantage of summer’s best flavors and make this Paleo & Whole30 Grilled Peach Salad With Bacon!

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Paleo & Whole30 Grilled Peach Salad With Bacon

This crunchy, sweet, and savory Paleo & Whole30 Grilled Peach Salad with bacon is a refreshing summer salad that comes together in no time. The lemon date vinaigrette ties the flavors together beautifully!
Course Main Course, Salad
Prep Time 10 minutes
Cook Time 14 minutes
Servings 3 servings
Calories 467kcal

Ingredients

Lemon Date Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp dijon mustard
  • 1 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 pitted medjool date 2 tsp honey if not on Whole30

Grilled Peach Salad with Bacon

  • 1/2 cup walnuts
  • 4 slices thick cut bacon
  • 2 peaches sliced
  • 4 cups arugula packed
  • 1 cup diced cucumber
  • 1/2 medium red onion sliced

Instructions

  • Place all ingredients for the vinaigrette in the blender and blend until smooth. Set aside.
  • Heat a dry skillet over medium heat. Add walnuts and heat until browned and fragrant, about 4-5 minutes. Remove from the pan and set aside.
  • In the same skillet, add the bacon and cook for 5 minutes until crispy.
  • Remove from heat and roughly chop into small pieces. Reserve the bacon fat.
  • Heat a grill or a grill pan over medium high heat.
  • Brush the peach slices with the bacon fat on both sides.
  • Grill the peach slices until grill marks appear, about 2 minutes on each side.
  • Assemble the salad: Place arugula, cucumber, and red onion in a large bowl. Top with toasted walnuts, bacon, and grilled peaches. Drizzle with the prepared vinaigrette.
  • Toss to coat before serving.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!

paleo lemon creme brulee

It’s officially spring, which means bring on all the lemon desserts! Lemon flavored desserts are just my absolute favorite (this one’s still my go-to), and there’s about something that tart and sweet combo that makes me so so happy.

Paleo Lemon Crème Brûlée Recipe

Even when I had to go gluten free, crème brûlée was one of desserts that I could still enjoy at restaurants. It’s naturally gluten free, and even though it has dairy in it, my digestion is far less bothered by heavy cream which has a higher fat content, than something like milk. The custard is always so creamy and heavenly, which is balanced out by the crunchy and sugary top layer.

Well, I figured I would combine one of my favorite dessert recipes with my favorite flavor with this paleo lemon crème brûlée recipe and it’s been the best decision. Instead of heavy cream, I used full-fat coconut milk and mixed in some tart lemon zest into the custard filling.

paleo lemon creme brulee
paleo lemon creme brulee

Crème Brûlée Without a Blowtorch

While this recipe takes a bit of time to make, it’s quite easy and the end result is so amazing. The caramelized, crunchy topping is an absolute must for this paleo lemon crème brûlée, but I totally get that most of us do not own a blowtorch, nor do we want to invest in one just for this one recipe.

An easy solution is to use the broiler. After you add the coconut sugar, place under the broiler for about 5 minutes until the sugar is browned, bubbly, and caramelized. While this method works, the sugar layer won’t harden and get as crunchy as if you were to use a blowtorch. It’s a small sacrifice but the paleo lemon crème brûlée will still taste amazingly creamy and delicious!

paleo lemon creme brulee

Storing Leftover Crème Brûlée

If you know you won’t eat all the paleo lemon crème brûlées you make, you can store them in the refrigerator for 3-4 day. Just make sure you don’t caramelize the top beforehand if you know you won’t be eating them right away. The sugar may soften from the condensation if they are stored covered.

When you are ready to serve, add the coconut sugar and caramelize the top just before serving. It’s a perfect Spring dessert to eat at home or to serve guests after Easter brunch!

paleo lemon creme brulee
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Paleo Lemon Crème Brûlée

This paleo lemon crème brûlée is the perfect dessert to welcome the warmer weather, and you’ll love the light and creamy flavor with the crunchy top layer!
Course Dessert
Cuisine French
Prep Time 5 minutes
Cook Time 55 minutes
Custard cooling & chilling time 5 hours
Total Time 1 hour
Servings 4 servings**
Calories 427kcal

Ingredients

  • water
  • 5 large egg yolks
  • 1/2 tsp vanilla extract
  • Zest of 2 lemons
  • 2 cups full-fat coconut milk
  • 1/4 cup honey
  • 1/4 tsp sea salt
  • 4 tsp coconut sugar divided

Instructions

  • Preheat oven to 325 degrees F, and boil a large pot of water. 
  • Whisk together egg yolks, vanilla extract, and lemon zest in a large bowl and set aside. 
  • Combine coconut milk, honey, and sea salt in a saucepan and heat over medium heat for about 5 minutes, stirring occasionally. Do not bring to a boil.
  • Slowly pour the coconut milk mixture over the egg yolk mixture while whisking constantly. 
  • Strain this mixture through a fine mesh strainer and use a back of a spoon to press down on the lemon zest to get all the liquid out. 
  • Place 4 8-oz ramekins in a baking pan, and pour the strained mixture into the ramekins. 
  • Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
  • Bake for about 45-50 minutes until the custards are set (firm on the edges but slightly jiggly in the center).
  • Remove from the oven and use a tong to transfer to a cooling rack.
  • Cool for 1 hour, then cover with a plastic wrap.
  • Chill for at least 4 hours to overnight. 
  • Sprinkle 1 tsp of coconut sugar over each custard. Use a blowtorch, or place under a broiler for 4-5 minutes until the top is bubbly and caramelized.
  • Let it sit for 5 minutes. Serve topped with fruits, if desired.

Notes

You can make 6 smaller crème brûlées by using smaller ramekins. Reduce the cooking time to 30-35 minutes
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.