Lemon Herb Grilled Salmon – Bright, Fresh, and Weeknight-Friendly
Salmon and a hot grill are a winning combination, especially when you add lemon and fresh herbs. This Lemon Herb Grilled Salmon is simple enough for a weeknight but feels special enough for company. The flavors are clean and bright, and the fish stays juicy with a lightly charred edge.
You’ll get tender flakes, a zesty finish, and a satisfying meal with minimal effort. If you’re new to grilling fish, this is a forgiving, confidence-boosting recipe.
Ingredients
Method
- Pat the salmon dry. Use paper towels to remove excess moisture. Dry fish sears better and sticks less.
- Make the marinade. In a small bowl, combine 3 tablespoons olive oil, the zest of 1 lemon, the juice of 1 lemon, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon chopped thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using.
- Marinate briefly. Place salmon in a shallow dish or zip-top bag. Spoon the marinade over the fillets, coating all sides. Let sit for 15–20 minutes at room temperature. Don’t go much longer or the acid can start to “cook” the fish.
- Preheat the grill. Heat an outdoor grill to medium-high (about 400–450°F/205–230°C). Clean the grates and oil them well. For a grill pan, preheat over medium-high and brush with oil just before adding the fish.
- Place salmon on the grill, skin side down. Set the fillets at a slight angle to the grates for nicer grill marks. Close the lid if using an outdoor grill.
- Grill without moving for 4–5 minutes. You’re looking for the flesh to turn opaque about a third of the way up and release easily from the grates.
- Flip carefully. Use a thin, wide spatula. Grill another 3–4 minutes for medium, depending on thickness. The internal temperature should reach 125–130°F (52–54°C) for medium and 120°F (49°C) for medium-rare.
- Rest briefly. Transfer to a plate and let it rest for 3 minutes. Squeeze fresh lemon over the top and finish with a sprinkle of chopped herbs.
- Serve. Plate with lemon wedges and your favorite sides—grilled asparagus, a simple green salad, or herb rice work beautifully.
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Get Your Program TodayWhat Makes This Special
There’s nothing fussy here—just a short marinade that lets the salmon shine. Fresh lemon, garlic, and herbs add punch without overpowering the fish.
A touch of olive oil keeps the salmon moist and prevents sticking. You can cook it on an outdoor grill or a stovetop grill pan with great results. It’s quick, reliable, and loaded with flavor.
Shopping List
- Salmon fillets (4 pieces, 5–6 oz each), skin on if possible
- Lemons (2), for juice and zest
- Fresh herbs: parsley, dill, and thyme (or a mix of your favorites)
- Garlic (2–3 cloves), finely minced
- Olive oil (extra-virgin)
- Salt (kosher or sea salt)
- Black pepper, freshly ground
- Red pepper flakes (optional, for a little heat)
- Lemon wedges, for serving
Instructions
- Pat the salmon dry. Use paper towels to remove excess moisture.
Dry fish sears better and sticks less.
- Make the marinade. In a small bowl, combine 3 tablespoons olive oil, the zest of 1 lemon, the juice of 1 lemon, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon chopped thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if using.
- Marinate briefly. Place salmon in a shallow dish or zip-top bag. Spoon the marinade over the fillets, coating all sides. Let sit for 15–20 minutes at room temperature.
Don’t go much longer or the acid can start to “cook” the fish.
- Preheat the grill. Heat an outdoor grill to medium-high (about 400–450°F/205–230°C). Clean the grates and oil them well. For a grill pan, preheat over medium-high and brush with oil just before adding the fish.
- Place salmon on the grill, skin side down. Set the fillets at a slight angle to the grates for nicer grill marks.
Close the lid if using an outdoor grill.
- Grill without moving for 4–5 minutes. You’re looking for the flesh to turn opaque about a third of the way up and release easily from the grates.
- Flip carefully. Use a thin, wide spatula. Grill another 3–4 minutes for medium, depending on thickness. The internal temperature should reach 125–130°F (52–54°C) for medium and 120°F (49°C) for medium-rare.
- Rest briefly. Transfer to a plate and let it rest for 3 minutes.
Squeeze fresh lemon over the top and finish with a sprinkle of chopped herbs.
- Serve. Plate with lemon wedges and your favorite sides—grilled asparagus, a simple green salad, or herb rice work beautifully.
How to Store
Cool leftover salmon to room temperature, then refrigerate in an airtight container for up to 3 days. For best texture, reheat gently: a low oven (275°F/135°C) for 10–12 minutes or a covered skillet over low heat. You can also enjoy it cold, flaked over salads or tucked into wraps.
If freezing, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Health Benefits
- Rich in omega-3s: Salmon is packed with EPA and DHA, which support heart and brain health and help reduce inflammation.
- High-quality protein: Each serving offers lean protein for muscle repair and steady energy.
- Nutrient-dense: You’ll get B vitamins, selenium, and potassium, essential for overall health.
- Light on added fats: Olive oil and herbs keep it flavorful without heavy sauces or breading.
- Low-carb and gluten-free: Great for a variety of eating styles, including Mediterranean and low-carb plans.
What Not to Do
- Don’t over-marinate. More than 30 minutes in an acidic marinade can make the texture mushy.
- Don’t put fish on a dirty grill. Sticky grates rip the delicate flesh. Clean and oil the grill first.
- Don’t overcook. Dry salmon is a shame.
Pull it at 125–130°F for juicy results.
- Don’t skip the rest. A few minutes off the heat lets juices settle and improves texture.
- Don’t forget to dry the fillets. Moisture prevents searing and increases sticking.
Recipe Variations
- Garlic Butter Lemon: Swap olive oil for melted butter, and brush extra on during the last minute of grilling.
- Mediterranean Style: Add chopped capers, oregano, and a little crushed fennel seed to the marinade. Serve with olives and tomatoes.
- Citrus Twist: Mix lemon with orange or grapefruit zest for a softer, slightly sweet edge.
- Herb Crust: After marinating, press a mix of panko, parsley, dill, lemon zest, and olive oil onto the top and grill over indirect heat until crisp.
- Spicy Kick: Add harissa or a dash of cayenne to the marinade. Finish with a squeeze of charred lemon.
- Cedar Plank: Soak a cedar plank for 1–2 hours, place the salmon on it, and grill covered.
The smoke adds a gentle woodsy flavor.
FAQ
Can I use frozen salmon?
Yes. Thaw it overnight in the refrigerator, then pat very dry before marinating. Frozen salmon can be just as good if it’s high quality and handled properly.
Skin on or off?
Skin on is best for grilling.
It protects the flesh and helps prevent sticking. You can slide it off after cooking if you prefer.
How do I keep salmon from sticking to the grill?
Start with clean, hot grates and oil them well. Pat the fish dry, use a little oil in the marinade, and avoid moving the fillets too soon.
When the crust forms, they release more easily.
What if I don’t have fresh herbs?
Dried herbs work in a pinch. Use about one-third the amount: 1 teaspoon dried parsley, 1/2 teaspoon dried dill, and 1/2 teaspoon dried thyme. Let the marinade sit 5 minutes to bloom the flavors.
How can I tell when salmon is done without a thermometer?
Look for the flesh to turn opaque and flake easily with a fork, while still moist in the center.
The thin white protein (albumin) may bead up on top; a little is normal. Aim for a slightly translucent center for medium.
Can I bake instead of grill?
Absolutely. Bake at 400°F (205°C) for 10–12 minutes, depending on thickness.
For a grilled look, finish under the broiler for 1–2 minutes, watching closely.
What sides pair well?
Try grilled asparagus, roasted potatoes, lemony couscous, a crisp cucumber salad, or simple greens with a light vinaigrette. Keep sides bright and fresh to match the salmon.
Is farmed or wild salmon better?
Both can be good. Wild offers a leaner texture and deeper flavor.
High-quality, responsibly farmed salmon can be rich and consistent. Choose the best you can find and afford.
Wrapping Up
This Lemon Herb Grilled Salmon brings together crisp char, juicy flakes, and a sunny lemon-herb finish with almost no fuss. It’s fast enough for weeknights and polished enough for guests.
Keep the grill hot, the marinade short, and the finish bright with fresh lemon. With a few simple steps, you’ll have a reliable go-to that never gets old.
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