Grilled lemon herb salmon is a light, flavorful dish that’s easy to make and perfect for a summer barbecue or a weeknight dinner. The combination of fresh herbs, garlic, and a tangy lemon marinade brings out the natural flavors of the salmon. Here’s a simple yet delicious recipe for perfectly grilled salmon.
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or skinless
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried parsley)
- 1 tablespoon fresh dill, chopped (optional, or use thyme or basil)
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1 teaspoon honey (optional, for a touch of sweetness)
- Salt and freshly ground black pepper, to taste
- Lemon wedges (for serving)
- Fresh herbs (parsley, dill, or thyme) for garnish
Instructions
- Mix the marinade: In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, parsley, dill (or other herbs), Dijon mustard, and honey (if using). Whisk until well combined.
- Season: Add a pinch of salt and freshly ground black pepper to taste.
- Marinate the salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, making sure it’s evenly coated.
- Refrigerate: Cover and refrigerate for at least 20 minutes, or up to 1 hour. If marinating for longer than 1 hour, be careful not to let the fish sit too long, as the acid from the lemon can start to “cook” the salmon.
- Preheat your grill: Heat the grill to medium-high heat (about 375–400°F / 190–200°C). If using a charcoal grill, allow the coals to become ashen before grilling.
- Oil the grill: Brush the grill grates lightly with oil (using a paper towel dipped in oil or a grill brush) to prevent the salmon from sticking.
- Place on the grill: Place the salmon fillets skin-side down (if using skin-on salmon) on the grill. Close the lid.
- Grill the salmon: Grill for about 4–5 minutes per side, depending on the thickness of the fillets. The salmon should be opaque and easily flake with a fork when it’s done. Avoid overcooking, as salmon can dry out quickly.
- Tip: If you prefer grill marks, do not move the salmon once it’s on the grill for the first 3–4 minutes. Once it’s seared on one side, it should release easily from the grill.
- Remove from the grill: Once the salmon is cooked through, remove it from the grill and let it rest for a few minutes.
- Garnish and serve: Serve the grilled salmon with a fresh squeeze of lemon juice on top, and garnish with extra chopped parsley or dill. Serve with lemon wedges on the side.
