Lemon Herb Grilled Salmon (Printable Version)

Tender salmon infused with lemon and herbs, grilled for a vibrant and healthy main course.

# What You Need:

→ 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

# How to Make It:

01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, dill, thyme, salt, and pepper.
02 - Place salmon fillets in a shallow dish or resealable bag, pour marinade over, coat evenly, and refrigerate for 10 to 30 minutes.
03 - Preheat grill to medium-high heat (400°F). Lightly oil grill grates to prevent sticking.
04 - Remove salmon from marinade, let excess drip off, place skin-side down on grill, and cook 5 to 6 minutes per side until opaque and flaky.
05 - Remove from grill, let rest 2 minutes, then serve hot garnished with lemon wedges and additional herbs if desired.

# Expert Tips:

01 -
  • It's ready in under 25 minutes, which means weeknight dinners that taste like you actually tried.
  • The marinade is so flexible you can make it while the grill heats up, no advanced planning required.
  • Fish this simple lets you taste the real flavors—lemon, herb, and salmon's natural sweetness—without any fussy techniques.
02 -
  • Don't trust your instinct to flip salmon early—it will stick if you do, and the first side is where all the flavor lives, so give it time.
  • Overcooking salmon by even a minute transforms it from silky to dry, so start checking at 5 minutes and look for that just-opaque center rather than cooking by time alone.
03 -
  • If your salmon is thick, start skin-side down and move it away from the hottest part of the grill after the first flip to prevent the outside from charring before the inside cooks.
  • Always pat salmon dry before grilling—moisture is the enemy of a good crust and proper heat transfer to the fish.

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