Lemon Herb Grilled Salmon (Printable Version)
Salmon marinated in lemon and herbs, grilled for a light, flavorful main course.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (6 oz each), skin on or off as preferred
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
→ Garnish (optional)
11 - Lemon wedges
12 - Additional chopped herbs
# Directions:
01 - Combine olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl, whisking until evenly blended.
02 - Place salmon fillets in a shallow dish or resealable bag and pour marinade over, coating all surfaces. Refrigerate for at least 10 minutes or up to 30 minutes for enhanced flavor.
03 - Heat grill to medium-high, approximately 400°F. Lightly oil grill grates to prevent sticking.
04 - Remove salmon from marinade, allowing excess to drip off. Position fillets skin-side down on the grill and cook for 5 to 6 minutes per side until fish is opaque and flakes easily.
05 - Transfer salmon off the grill and let rest for 2 minutes. Serve immediately, garnished with lemon wedges and additional herbs if desired.
# Expert Tips:
01 -
- It tastes restaurant quality but takes less time than ordering takeout.
- The marinade is so forgiving that even if you grill it a touch too long, the herbs and lemon keep it tasting fresh.
- It's the kind of meal that feels fancy enough for guests but simple enough for a Tuesday night.
02 -
- Overcooked salmon becomes dry and loses that silky texture, so set a timer and don't assume—check with a fork.
- The skin actually keeps the fillet from sticking to the grill, so there's no reason to remove it unless you really prefer not to eat it.
03 -
- Bring your salmon to room temperature for 5 minutes before grilling so the inside cooks evenly with the outside.
- If you're nervous about sticking, place the salmon skin-side up on aluminum foil with a few holes poked in it, then slide the whole thing onto the grill—foolproof.