Lemon Herb Grilled Salmon Recipe
Looking for a dish that’s both fresh and satisfying? This lemon herb grilled salmon is the perfect choice for your next meal. With vibrant flavors and a quick cooking time, it’s ideal for busy weeknights or weekend gatherings. Plus, it’s a fantastic way to impress your guests with something that feels gourmet yet is easy to prepare. The combination of zesty lemon and fragrant herbs creates a bright, refreshing taste that complements the richness of the fish beautifully, leaving you feeling energized and satisfied.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 3 salmon fillets (6 oz each)
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper.
- Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the salmon and let it marinate in the refrigerator for at least 30 minutes.
- Preheat the Grill: Preheat your grill to medium-high heat.
- Grill the Salmon: Remove the salmon from the marinade and place it skin-side down on the grill. Cook for about 4-6 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
- Serve: Remove from the grill and serve with lemon wedges on the side.
Cook’s tips
- Make sure your grill grates are well-oiled before placing the salmon to prevent sticking.
- Use a fish spatula to gently flip the salmon, keeping the fillets intact.
- Do not overcook – salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Let the salmon rest for a few minutes after grilling to allow the juices to redistribute.
- Fresh herbs give the best flavor, but if using dried, use half the amount.
Substitutions
- Use dried dill and parsley instead of fresh – reduce quantities by half.
- Swap lemon juice and zest with lime or orange for a different citrus twist.
- Use skinless salmon fillets if you prefer – just adjust grilling time slightly.
- If you don't have an outdoor grill, use a grill pan or an indoor electric grill.
- Substitute salmon with trout or arctic char for a similar flavor profile.
Storage & reheating
Store any leftover grilled salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, or microwave in short intervals to avoid drying out.
Frequently asked questions
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should be opaque and moist.
Can I use frozen salmon fillets?
Yes, you can use frozen salmon. Thaw it completely in the refrigerator overnight, then pat dry before marinating. Adjust cooking time as needed.
Can I cook this in the oven instead of grilling?
Absolutely. Preheat your oven to 400°F (200°C) and bake the salmon on a lined baking sheet for about 12-15 minutes, or until it flakes easily.
What sides go well with this dish?
This salmon pairs nicely with grilled vegetables, a fresh green salad, quinoa, or roasted potatoes. The bright lemon-herb flavor also complements rice or couscous.
