Lemon Herb Grilled Salmon (Printable)
Tender grilled salmon with a zesty lemon and herb marinade, perfect for a light, nutritious meal.
# What You’ll Need:
→ Fish
01 - 4 salmon fillets, about 6 oz each, skin optional
→ 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
# How To Make It:
01 - Whisk olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl to create the marinade.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour marinade over, ensuring all sides are coated. Refrigerate for at least 10 minutes, 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 fillets from marinade, letting excess drip off. Place skin-side down on the grill. Cook 5 to 6 minutes per side until opaque and easily flaked with a fork, avoiding overcooking.
05 - Remove from grill and let rest for 2 minutes. Serve hot, garnished with lemon wedges and extra herbs if desired.
# Expert Tips:
01 -
- Ready in under 25 minutes from fridge to table, perfect for weeknight dinners that feel special.
- The bright, herbaceous marinade makes salmon taste like something you'd order at a restaurant, but infinitely better because you made it.
- It's naturally healthy, naturally flavorful, and leaves almost no cleanup since it all happens on the grill.
02 -
- Salmon keeps cooking after you pull it off the grill, so remove it when it's still just slightly translucent in the very center; it will finish to perfect doneness while it rests.
- Don't skip the lemon zest in the marinade, because that's where the real brightness lives and where your fish goes from good to unforgettable.
03 -
- Pat your salmon completely dry before grilling, because water is the enemy of a good crust and proper caramelization.
- If your grill is anything like mine, the hot spots vary wildly, so rotate your fillets slightly halfway through each side to ensure even, beautiful cooking.