Lemon Herb Grilled Salmon
This Lemon Herb Grilled Salmon combines the bright, fresh flavors of lemon and Mediterranean herbs with perfectly grilled salmon for an impressive yet incredibly simple dish. The quick marinade infuses the fish with flavor while the hot grill creates a slightly crispy exterior and tender, flaky interior in just 10 minutes of cooking time.
Ingredients
- 4 salmon fillets about 6 oz each, skin-on
- 3 tablespoons extra virgin olive oil
- Juice of 2 lemons about 1/4 cup, plus 1 lemon sliced into rounds
- Zest of 1 lemon
- 3 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes optional
- Lemon wedges for serving
Instructions
- Prep your salmon. Check for any pin bones by running your finger along the flesh and remove them with tweezers if found. Pat the salmon dry with paper towels – this helps the marinade adhere better and ensures better browning on the grill.
- Create your flavor bath. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, thyme, oregano, salt, pepper, and red pepper flakes (if using).
- Marinate (but don't overdo it). Place the salmon in a shallow dish, skin side down, and pour the marinade over the top, making sure to cover the flesh completely. Let it hang out in the refrigerator for 15-30 minutes. Don't marinate longer than 30 minutes – the acid in the lemon will start to "cook" the salmon (like ceviche), changing its texture.
- Prep your grill. Preheat your grill to medium-high heat (about 375-400°F). Make sure the grates are clean, then lightly oil them to prevent sticking. If you're nervous about the salmon sticking, you can place a piece of foil on the grill and oil that instead.
- Grill with confidence. Remove the salmon from the marinade, letting excess drip off. Place the salmon on the grill skin side down. (Yes, down! This protects the delicate flesh and makes it easier to flip.) Close the lid and grill for 6-8 minutes.
- The flip (if needed). If you want grill marks on both sides, carefully flip the salmon using a wide spatula. If the salmon resists, give it another minute – it usually releases when it's ready. Grill for another 1-2 minutes with the flesh side down. For thicker fillets, you may need slightly more time.
- Check for doneness. Salmon is done when it flakes easily with a fork but is still slightly translucent in the center (about 125°F for medium). Remember, it will continue to cook a bit after removal from the heat.
- Rest briefly. Let the salmon rest for 2-3 minutes before serving, which helps the juices redistribute.
- Garnish and serve. Transfer to plates, top with additional fresh herbs and serve with lemon wedges for squeezing.
Notes
- The skin provides a protective barrier between the flesh and the hot grill. Even if you don't plan to eat it, cook with it on and remove after grilling if desired.
- For a charcoal grill, build a two-zone fire (coals on one side) so you have a cooler area to move the salmon if it's cooking too quickly.
- If using a grill pan or broiler, the process is similar, but keep an eye on cooking time as it might vary slightly.
- Leftover salmon makes amazing salads or grain bowls the next day, but it's best eaten fresh off the grill.
- For an extra touch, grill the lemon slices alongside the salmon for about 1-2 minutes per side until caramelized. These make a beautiful garnish and add smoky-sweet lemon flavor.