Skip over navigation


BBQ lemon and dill salmon

Renal Diet Nutrient Analysis

  • Servings per recipe: 4
  • Serving size: 117.5g

Nutrient Analysis

  • Calories: 282
  • Protein: 22g
  • Carbohydrates: 2g
  • Fibre: 0g
  • Total Fat: 20g
  • Sodium: 140mg
  • Phosphorus: 218mg
  • Potassium: 300mg

Renal and Diabetic Exchanges

3 protein
0 Carbohydrate count


4, 3 oz salmon filets, deboned
1 lemon, sliced
1/4 Cup fresh dill, chopped
1 Tbsp whole grain dijon mustard
4 Tbsp olive oil
1/4 tsp black pepper


1. Heat the BBQ to medium-high heat
2. Place each fresh or frozen salmon filet on a piece of aluminum foil
3. Drizzle with 1 Tbsp of olive oil
4. Add a small squirt of Dijon mustard (1/4 Tbsp), pepper to taste, 1/4 of the fresh dill, and a few slice of lemon
5. Wrap with the aluminum foil, making sure to seal the edges well
6. Add the salmon over direct heat. I prefer my salmon cooked well-done, and this takes only about 5-6 minutes but it would only take around 4-5 minutes for medium. Feel free to open up the aluminum foil to check on the doneness!

BBQ lemon and dill salmon, 3.9 out of 5 based on 7 ratings