Lemon Herb Grilled Salmon

Discovering this lemon herb grilled salmon was a joyful surprise on a warm summer evening when I wanted something light yet bursting with flavor. The bright lemon and fresh herbs instantly elevated the salmon to a whole new level of deliciousness.

I remember the first time unexpected guests arrived and I threw this together with whatever herbs I had on hand. The compliments and empty plates told me I had nailed it.

Ingredients

• Salmon fillets: I always reach for fresh, skin-on fillets since the skin crisps up beautifully on the grill keeping the fish moist
• Olive oil: Using good quality extra virgin olive oil adds a fruity background that ties the marinade together
• Lemon juice and zest: Freshly squeezed and zested lemons bring brightness and depth you can't get from bottled juice
• Herbs: Parsley, dill, and chives are my go-to combo because they each add their own freshness without overpowering the fish
• Garlic, salt, and pepper: Simple staples that elevate everything, balancing the citrus and herbs perfectly

Instructions

Make the Marinade:

Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, chives, salt, and pepper in a small bowl. The aroma of garlic and lemon filling the air is your sign you're on the right track.

Marinate the Salmon:

Place salmon fillets in a shallow dish or zip-top bag, pour marinade over and make sure each piece is well coated. Let it soak up the flavors for 10 to 15 minutes, but no longer than an hour to avoid cooking the fish in the acid.

Preheat the Grill:

Get your grill or grill pan nice and hot over medium-high heat and lightly oil the grates to prevent sticking – you want a nice sizzle as the salmon hits the surface.

Grill Skin-Side Down:

Place salmon skin-side down if using skin-on. Grill for about 4 to 5 minutes, listening for that gentle crackle and watching for the color to change about halfway up the fillet.

Flip and Finish:

Carefully flip the fillets and grill for another 3 to 4 minutes until just cooked through and the salmon flakes easily with a fork.

Serve with Garnish:

Transfer to a platter and garnish with fresh lemon wedges and extra herbs if you like. Serve immediately to enjoy the full freshness.

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This dish became more than food the night my family celebrated a small victory. It was comfort on a plate, full of fresh flavors that made the moment feel bright and special.

Keeping It Fresh

If you're using dried herbs instead of fresh, remember to use about one-third of the amount. Fresh herbs truly do make the biggest difference, especially for the bright finish this recipe is known for.

Serving Ideas That Clicked

Grilled salmon pairs wonderfully with a crisp green salad, grilled vegetables, or a fluffy rice pilaf. I often serve it with lemon wedges to brighten up each bite at the table.

A Time This Recipe Saved the Day

One evening when my fridge was embarrassingly empty except for a few herbs and a salmon fillet, this recipe pulled me through with style and flavor.

• Always keep fresh lemons on hand if you can
• Remember to preheat your grill for best results
• Leftovers make a killer salmon salad the next day

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Thanks for hanging out in the kitchen with me. Here's to many more shared meals and easy recipes to brighten your table!

Questions & Answers

→ How long should I marinate the salmon?

For optimal flavor, marinate the salmon for 10 to 15 minutes at room temperature, but do not exceed 1 hour to avoid over-curing the fish.

→ Can I use dried herbs instead of fresh?

Yes, dried herbs can be substituted at one-third the amount to maintain balanced flavors in the marinade.

→ What is the best way to grill the salmon?

Preheat the grill to medium-high heat, lightly oil the grates, and cook the salmon skin-side down for 4-5 minutes before flipping for another 3-4 minutes until just cooked through.

→ What can I serve alongside this dish?

Grilled vegetables, steamed rice, or a crisp green salad are excellent accompaniments that complement the zesty salmon flavors.

→ Is it necessary to use skin-on salmon?

Skin-on fillets help hold the salmon together on the grill and add texture, but skinless can also be used if preferred.