When outdoor grilling is not an option, an indoor grill can do the trick perfectly. Salmon is one of the best proteins you can eat on a low carb, keto or Pesco Mediterranean diet and this Mexican grilled salmon is one of the quickest and easiest main dishes for a great low carb dinner.
Jump to: RECIPE | Indoor vs Outdoor Grilling | Recipe Ingredients | Steps | Rubs & Sauces for Salmon | Homemade Fish Spice Blend
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Indoor vs. Outdoor Grilling
I know grillers think it is heresy to grill inside the house, but honestly, I’m just too lazy to do the prep work for grilling outside.
I know the gas grills are easy, but I find it infinitely easier to use an indoor grill like the Cuisinart Griddler or a grill pan on the stovetop. Plus you can get great grilled food in the Winter!
One problem some people note with grilling indoors is the smoke. That is more of a problem with steaks and proteins that take longer to cook and are cooked on a stovetop grill.
Salmon and fish usually take less than 5 minutes from sear to done and there is no noticeable smoke emitted when cooked on the stovetop and there is no smoke at all when salmon is cooked on one of the panini-type of indoor grills.
I have never had a smoke problem with an indoor grill and our venting system is marginal at best.
These indoor panini-type grills cook from the top and bottom at the same time and make short shrifts out of grilling steaks, pork chops, and fish. I love the grill marks on both sides also!
Ingredients for Mexican-Spiced Salmon
The ingredient list is pretty simple, depending on which spice rub you want to use. These are the ingredients I used in the recipe below:
Illustrated Steps
Here are the 3 basic steps for this recipe. The details are in the recipe card below, followed by a how-to video.
Rubs, Toppings, and Sauces for Grilled Salmon
Salmon is one of the healthiest proteins you can eat in my opinion. It lends itself well to many low-carb rubs, toppings, and accompaniments.
Miso-glazed salmon, harissa-glazed salmon, and lemon-parmesan salmon are just a few that come to mind.
The recipe below uses lime juice and a Mexican-inspired rub. The grilled salmon dinner is further enhanced with a Mexican chile verde sauce. You can pair the salmon with a chile verde sauce or a tomato salsa, both low-carb.
If you like your dinner spicy, serve your salmon with a side of homemade Mexican salsa macha. It’s similar to the all-popular chile crisp but with a Mexican flair.
Asparagus, green beans, fresh peas, ramps, or any wonderful fresh spring vegetables round out the dinner and make it a delight to eat on the deck. Right next to the cold, but clean, grill.
Homemade Fish Spice Blend
You can make your own homemade fish spice blend with the following ratios:
Stir together:
- 1 tablespoon granulated onion powder
- 2 teaspoons granulated garlic powder
- 1 tablespoon chipotle spice
- 1 teaspoon pink salt
- 1/2 teaspoon white pepper
Want more recipes for low carb Mexican dishes? This Mexican recipe category shares over 30 of my favorites.
Mexican Grilled Salmon
Equipment
- Indoor grill like the Cuisinart Griddler
- measuring spoons
Ingredients
- 4 fillets salmon skin-on
- 1 tablespoon chipotle spice or other hot pepper powder
- 2 teaspoons granulated garlic powder
- 1 tablespoon granulated onion powder
- ½ teaspoon white pepper
- 1 teaspoon pink salt
- 4 teaspoons fresh lime juice about 1 large lime
Instructions
- Pat the salmon fillets dry on both sides paper towels. Turn the grill on to high to heat up.4 fillets salmon
- In a small bowl, stir together all spices. Spread the resulting rub over the salmon fillets and drizzle with lime juice.Set aside while you make any side dishes that you are going to have with the salmon (a chile verde sauce or a green vegetable are good accompaniments),1 tablespoon chipotle spice, 2 teaspoons granulated garlic powder, 1 tablespoon granulated onion powder, 1/2 teaspoon white pepper, 1 teaspoon pink salt, 4 teaspoons fresh lime juice
- Place the salmon pieces on the bottom part of the grill, close the cover and grill for about 2 minutes (it doesn’t take long when cooking from top and bottom at same time; don’t overcook).
- Serve with a chile verde sauce or fresh salsa or green vegetables.
Video
Notes
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 tablespoon chipotle spice
- 1 teaspoon pink salt
- 1/2 teaspoon white pepper
Nutrition
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Dorothy Stainbrook says: 
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