Seafood

Grilled Salmon with Lemon and Herbs

Prep: 10 min Cook: 15 min Serves: 4 Gluten-Free
Grilled Salmon with Lemon and Herbs

This grilled salmon recipe is the perfect balance of simplicity and flavor. With just a handful of fresh ingredients, you can create a restaurant-quality dish that's not only delicious but also packed with heart-healthy omega-3 fatty acids.

The key to perfect grilled salmon is to not overcook it. Salmon is at its best when it's just cooked through and still moist and tender. The herb and lemon marinade in this recipe adds brightness and complements the natural richness of the fish without overpowering it.

Ingredients

  • 4 (6 oz) salmon fillets, skin on
  • 3 tbsp extra virgin olive oil, plus more for the grill
  • 2 lemons (1 zested and juiced, 1 sliced for serving)
  • 3 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Additional fresh herbs for garnish

Equipment Needed

  • Grill or grill pan
  • Small mixing bowl
  • Whisk
  • Shallow dish for marinating
  • Grill spatula (wide, preferably fish spatula)
  • Instant-read thermometer (optional)
  • Cutting board
  • Sharp knife

Instructions

  1. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dill, thyme, salt, pepper, and red pepper flakes (if using) to create the marinade.

  2. Place the salmon fillets in a shallow dish, skin side down. Pour the marinade over the salmon, making sure to coat the tops and sides well. Cover and refrigerate for 15-30 minutes (but no longer than 30 minutes as the acid in the lemon juice will begin to "cook" the fish).

  3. Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Clean the grill grates thoroughly and oil them well to prevent sticking.

  4. Remove the salmon from the marinade, letting any excess drip off. Place the salmon on the grill, skin side down. Close the grill lid.

  5. Grill the salmon without flipping for about 6-8 minutes for 1-inch thick fillets. The salmon is done when it's opaque and flakes easily with a fork, but is still moist in the center. The internal temperature should reach 125-130°F (52-54°C) for medium doneness.

  6. If you prefer to flip the salmon, do so carefully after about 4 minutes and cook for an additional 2-3 minutes on the other side.

  7. Using a wide spatula, carefully remove the salmon from the grill, preferably with the skin attached.

  8. Let the salmon rest for 2-3 minutes before serving.

  9. Garnish with additional fresh herbs and lemon slices. Serve immediately.

Chef's Tips

  • Look for salmon fillets that are uniform in thickness so they cook evenly.
  • Wild-caught salmon typically has a more robust flavor than farm-raised, but either will work well in this recipe.
  • If you don't have a grill, you can use a grill pan on the stove or bake the salmon in a 400°F (200°C) oven for 10-12 minutes.
  • The skin helps keep the salmon moist during cooking and prevents it from falling apart on the grill. You can easily remove it after cooking if preferred.
  • For a smoky flavor, add a few soaked wood chips to your grill before cooking.
  • Leftover salmon can be refrigerated for up to 2 days and is delicious cold in salads or sandwiches.

Variations

Asian-Inspired

Replace the herbs with 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Garnish with sliced green onions and sesame seeds.

Mediterranean Style

Add 1 tbsp capers, 1/4 cup chopped olives, and 1 tbsp chopped fresh oregano to the marinade. Serve with a side of tzatziki sauce.

Maple Dijon

Add 2 tbsp Dijon mustard and 1 tbsp maple syrup to the marinade for a sweet and tangy flavor profile.

Nutrition Information

Calories Fat Carbs Protein
320 22g 2g 29g

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.

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