Lemon Herb Grilled Salmon

Name: Lemon Herb Grilled Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 portions); 2 tbsp olive oil; 1 pcs lemon (zested and juiced); 4 pcs garlic (cloves, minced); 2 tbsp parsley (fresh, finely chopped); 1 tbsp dill (fresh, finely chopped); 2 tbsp butter (softened); 0.5 tsp salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(115)

TASTE SCORE

9/10

Flaky, tender salmon fillets kissed by the grill, finished with a bright, zesty lemon-herb butter. The fish develops a lightly charred crust while staying perfectly moist inside. A simple, elegant main course that comes together in under 30 minutes.

PREP

10m

COOK

12m

SERVES

100 G

439 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, cut into 4 portions2 tbspolive oil1 pcslemon · zested and juiced4 pcsgarlic · cloves, minced2 tbspparsley · fresh, finely chopped1 tbspdill · fresh, finely chopped2 tbspbutter · softened½ tspsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

439

CALORIES · 100 G

Protein31g · 28%

Carbs3g · 3%

Fat33g · 68%

Fiber1g

Sugar1g

Saturated fat9g

Cholesterol98mg

Sodium427mg

Potassium594mg

Phosphorus375mg

How we calculate →

METHOD · 7 STEPS

prep · ~15 min
Preheat the grill and prepare the salmon.
1.Preheat your grill to medium-high heat, around 400°F (200°C).
2.Pat the salmon fillets completely dry with paper towels.
TIPDry salmon skin is the secret to getting it crispy and preventing sticking.
mix · ~3 min
Make the lemon herb butter.
1.In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped parsley, and chopped dill.
2.Season with a pinch of salt and pepper.
3.Mix well with a fork until everything is evenly combined.
prep · ~2 min
Season the salmon fillets.
1.Brush the salmon fillets all over with olive oil.
2.Season generously with the remaining salt and black pepper.
3.Spread a thin layer of the lemon herb butter on the flesh side of each fillet.
grill · ~6 min
Grill the salmon skin-side down.
1.Clean the grill grates well and oil them lightly.
2.Place the salmon fillets on the grill, skin-side down.
3.Close the lid and grill for 5 to 6 minutes without moving them.
TIPDon't try to flip the salmon too early. The skin will release naturally when it's ready.
grill · ~4 min
Flip and finish cooking.
1.Carefully flip the fillets using tongs or a thin spatula.
2.Grill for another 3 to 4 minutes on the flesh side, or until the salmon is just cooked through.
3.Check for doneness: the internal temperature should reach 130°F to 135°F for medium, or 145°F for well-done.
TIPSalmon continues to cook after you take it off the grill — pull it a few degrees before your target temp.
assemble · ~2 min
Finish with lemon juice and rest.
1.Transfer the grilled salmon to a serving platter.
2.Immediately squeeze fresh lemon juice over the hot fillets.
3.Let the salmon rest for 2 minutes before serving.
serve
Serve with any remaining lemon herb butter on top.
1.Place a small dollop of the reserved lemon herb butter on each hot fillet to melt over the top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon skin very dry before grilling to ensure it crisps up and doesn't stick to the grates.
2
Oil the grill grates just before adding the salmon to create a non-stick surface for easy flipping.
3
Don't move the salmon for the first 5-6 minutes; the skin will release naturally when it's perfectly seared.
4
Cook the salmon to an internal temp of 130-135°F for medium; it will carry-over cook another 5°F off the heat.
5
Make the lemon herb butter a day ahead and refrigerate; let it soften at room temp for 10 minutes before spreading.
6
If using a gas grill, keep the lid closed as much as possible to maintain even heat and smoky flavor.
7
Reserve some extra lemon herb butter to serve on top; the cold butter melting over the hot fish adds a luxurious finish.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Cajun

Replace the lemon herb butter with a Cajun spice rub (paprika, cayenne, garlic powder, thyme) and serve with a squeeze of lime. Great for those who want a smoky, spicy kick.

Dairy Free

Dairy-Free

Substitute the butter with vegan butter or a blend of olive oil and mashed avocado for a creamy, dairy-free herb sauce. Perfect for lactose-intolerant or vegan diners.

Herb Swap

Use fresh basil and tarragon instead of parsley and dill for a more anise-like, peppery flavor profile that pairs beautifully with the lemon.

HEALTH BENEFITS