Simple "Brown Sugar" Grilled Salmon
THM:FP, low carb, low fat, gluten/egg/dairy/nut free
Serves: 8
  • 2 lb. wild-caught salmon (approx. 8 filets)
  • -
  • 1 T. refined coconut oil
  • 1 tsp. garlic salt
  • 1 tsp. molasses
  • 1 tsp. maple extract (I use Watkins brand)
  • ½ tsp. THM Super Sweet Blend
  • ½ tsp. black pepper
  1. Melt the coconut oil. Let it get fairly warm so it won't immediately congeal on the salmon filets.
  2. Whisk the garlic salt, molasses, maple extract, Super Sweet Blend, and black pepper into the hot coconut oil.
  3. Pour the mixture over the salmon and use your hands to coat the filets. Do this quickly before the coconut oil solidifies. (Make sure the filets are completely thawed for best results.)
  4. Grill the salmon for 2-4 minutes on each side (I grill the skin side first) or just until the fish flakes to the touch of a fork. Grill time will vary according to the thickness of the filets.
If you omit the molasses, this recipe can be used as part of a Deep S meal! To make it truly Deep S, add some more healthy foundational fats to round out the meal (since such a small amount of coconut oil per serving is used here). A nice pat of butter on top of the grilled salmon would work just fine!
The coconut oil used in this recipe falls well within THM:FP guidelines. The amount of molasses used comes to only ⅛ tsp. per serving (1/4 tsp. per serving is allowed for flavor per THM guidelines).
Side dish ideas:
(FP) Steamed cauliflower, ½ c. serving of green peas
(S) Steamed cauliflower with cheese or butter, salad with cheese and Ranch
(Deep S) Cabbage sautéed with butter and garlic salt, salad with oil and vinegar dressing
(E) Steamed carrots with garlic salt and dill weed, seasoned quinoa
Recipe by Briana Thomas at