Bright citrus and fresh herbs elevate perfectly grilled salmon fillets
Lemon Herb Grilled Salmon
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Servings
4
4 salmon fillets
Difficulty
Easy
Cost
Premium
$$$
Lemon Herb Grilled Salmon
Bright citrus and fresh herbs elevate perfectly grilled salmon fillets
★4.6(19)
Juicy salmon fillets marinated in lemon, garlic, and fresh herbs then grilled to perfection with a beautiful char and flaky interior.
10m
Prep Time
12m
Cook Time
22m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Grilled salmon is one of the simplest yet most impressive dishes you can serve. The high heat of the grill creates a gorgeous crust on the outside while keeping the interior moist and buttery. A quick lemon-herb marinade infuses every bite with bright, fresh flavor that complements the rich fish beautifully.
This recipe works equally well for a casual weeknight dinner or an elegant backyard gathering. The key is starting with quality salmon, not overcooking it, and letting the simple marinade do the heavy lifting. Pair it with grilled vegetables, a crisp salad, or fluffy rice for a complete meal that comes together in under 30 minutes.
Ingredients
- 4 skin-on salmon fillets (6 oz each)
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon zest
- Kosher salt and black pepper to taste
Instructions
- 1
Whisk together olive oil, lemon juice, garlic, dill, parsley, lemon zest, salt, and pepper in a shallow dish. Add salmon fillets and marinate for 15 minutes at room temperature.
- 2
Preheat grill to medium-high heat (around 400°F). Clean and oil the grates thoroughly to prevent sticking.
- 3
Place salmon skin-side down on the grill. Close the lid and cook for 5-6 minutes without moving until the skin is crispy.
- 4
Carefully flip the fillets and cook for another 3-4 minutes until the internal temperature reaches 125°F for medium.
- 5
Transfer salmon to a platter, tent loosely with foil, and rest for 3 minutes. The temperature will rise to 130-135°F during resting.
- 6
Garnish with fresh dill sprigs and lemon wedges. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
SalmonArctic char or steelhead trout
Both have similar fat content and flavor profile
Fresh dillFresh tarragon or chives
Use the same quantity for a slightly different herb flavor
LemonLime or orange
Lime gives a tangier result while orange adds sweetness
Tips & Storage
Pro Tips
Pat salmon completely dry before marinating for the best sear and to prevent sticking on the grill.
If you do not have a grill, a cast-iron grill pan or broiler produces excellent results.
Wild-caught salmon has a firmer texture and more pronounced flavor than farmed varieties.
For extra smokiness, add soaked wood chips to your grill.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. It is excellent cold in salads.
Reheating
Reheat gently in a 275°F oven for 8-10 minutes to avoid drying out. Alternatively, enjoy cold or at room temperature.
Nutrition Facts
Per serving (1 fillet) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates1g
Fat26g
Fiber0g
Sugar0g
Sodium320mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when salmon is done?
- The flesh should flake easily with a fork and appear opaque throughout. An instant-read thermometer should read 125-130°F for medium doneness.
- Can I use frozen salmon?
- Yes, thaw completely in the refrigerator overnight before marinating. Pat very dry with paper towels before cooking.
- Should I remove the skin before grilling?
- No, the skin protects the flesh from the direct heat and helps hold the fillet together. Guests can easily remove it when eating.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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