Lemon Herb Grilled Salmon (Printable View)
Tender salmon fillets infused with lemon and herbs, grilled for a vibrant, light meal.
# Ingredient List:
→ Salmon
01 - 4 salmon fillets, approximately 6 ounces each, skin-on or skinless
→ Marinade
02 - 3 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
11 - Lemon wedges
12 - Additional chopped fresh herbs
# How to Make It:
01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, dill, chives, salt, and black pepper until fully combined.
02 - Place salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over them, coating all sides evenly. Let them marinate at room temperature for 10 to 15 minutes.
03 - Heat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.
04 - Remove salmon fillets from the marinade, allowing excess liquid to drip off. Place them on the grill skin-side down if skin-on, and cook for 4 to 5 minutes.
05 - Carefully flip the fillets and grill for an additional 3 to 4 minutes, or until the fish is just cooked through and flakes easily with a fork.
06 - Transfer salmon to a serving platter. Garnish with lemon wedges and extra chopped herbs if desired. Serve immediately.
# Expert Suggestions:
01 -
- It feels like sharing a secret with a friend when you tell them how simple yet vibrant this marinade is
- The perfect balance of zesty lemon and fresh herbs makes every bite memorable and never dull
02 -
- Don't over marinate or the acid in the lemon can start cooking the fish, making it mushy rather than tender
- Flipping the salmon only once helps keep the fillet intact and gives you those beautiful grill marks
03 -
- Invest in a good fish spatula; it makes flipping delicate salmon much easier
- Using skin-on fillets not only helps with grilling but packs in extra flavor and moisture