Lemon Herb Grilled Salmon (Printable Version)
Tender grilled salmon fillets marinated in lemon and fresh herbs for a light, flavorful main course.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (6 oz each), skin on or off
→ 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
# Step-by-Step Instructions:
01 - Whisk olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper in a small bowl to form a marinade.
02 - Place salmon fillets in a shallow dish or resealable bag and pour marinade over them. Ensure all sides are coated and refrigerate for 10 to 30 minutes.
03 - Preheat the grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
04 - Remove salmon from marinade, letting excess drip off. Position fillets skin-side down on the grill and cook for 5 to 6 minutes per side until the flesh is opaque and flakes easily.
05 - Transfer salmon off the grill and let rest for 2 minutes. Serve hot garnished with lemon wedges and extra herbs if desired.
# Tips from hearthlykitchen:
01 -
- Ready in under 25 minutes, so weeknight dinners don't feel like a production.
- The marinade does all the heavy lifting while you catch your breath or set the table.
- Tastes restaurant-quality but made entirely in your backyard with ingredients you probably already have.
02 -
- The hardest lesson I learned was overcooking the salmon by just 30 seconds—it went from silky to dry, and no sauce could fix it, so trust the visual cues and don't wander far from the grill.
- Cold fillets straight from the fridge actually cook more evenly than room-temperature ones, which surprised me the first time I tested it.
03 -
- Oil your grill grates just before cooking, not hours ahead; this prevents rust and ensures better adhesion when you place the fish down.
- If your grill flares up, move the salmon to a cooler zone immediately—the skin will char, but the flesh inside stays tender if you don't panic and move it around too much.