Main dishes
Grilled Salmon with Lemon Herb Sauce: Easy, Juicy Recipe
Grilled salmon with golden grill marks and a fresh sauce of lemon, parsley, dill, chives, garlic and olive oil. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- Mediterranean
Ingredients
For the salmon
For the lemon herb sauce
To serve
Method
Dry and season the salmon
Pat the fillets dry on both sides with paper towels. Rub them with the olive oil and season with the salt and pepper.
Chop the herbs
Finely chop the parsley, dill and chives with a sharp knife, without crushing them, so they stay bright green.
Mix the sauce
In a bowl, mix the lemon zest and juice, grated garlic, herbs, extra virgin olive oil and a pinch of salt.
Heat and oil the grill
Heat a cast-iron grill pan over medium-high heat for 5 minutes. Brush the ridges with oil.
Grill the first side
Place the fillets flesh side down, skin side up. Grill for 3 minutes without moving them, until marked and they release easily.
Flip the salmon
Turn the fillets with a thin spatula and finish cooking skin side down for 3 to 4 minutes more, depending on thickness.
Check for doneness
Insert a thermometer into the thickest part of a fillet. It is done when it reads 145 °F (63 °C) and the flesh flakes.
Serve with the sauce
Serve the salmon right away, topped with the lemon herb sauce, with lemon slices on the side.
The step photos are illustrative.
Notes
Tips
- Take the salmon out of the fridge 10 minutes before cooking so it grills more evenly.
- If a fillet sticks, do not force it; wait 30 seconds more and it will release once it is marked.
- A 1-inch (2.5 cm) thick fillet takes about 7 minutes in total; adjust for thinner or thicker pieces.
- Make the sauce just before serving so the herbs keep their green color.
Substitutions
- Herbs: basil, cilantro or tarragon instead of dill.
- Lemon: lime, for a more aromatic sauce.
- Salmon: trout or sea bass, adjusting the time to the thickness.
- No grill: a very hot heavy skillet, or the oven at 425 °F (220 °C) for 10 to 12 minutes.
Storage
Refrigerate leftover salmon in a covered container within 2 hours and eat it within 3 to 4 days. Keep the sauce separately in a closed jar for up to 2 days. Reheat the salmon gently or eat it cold in salads.
Sources: USDA FSIS, safe minimum internal temperatures; USDA FSIS, leftovers and food safety.
Nutrition facts
1 fillet with sauce (1/4 of the recipe)
- Protein
- 35.3 g
- Carbohydrates
- 3.5 g
- Fat
- 40.8 g
- Saturated fat
- 7.7 g
- Fiber
- 0.8 g
- Sugars
- 0.8 g
- Sodium
- 720 mg
Estimate per serving, calculated with raw salmon, olive oil, lemon, fresh herbs, garlic and salt.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Grilled salmon is one of the fastest and tastiest ways to cook fish at home: a hot grill browns the surface, leaves clean grill marks and keeps the center juicy. The secret comes down to three details: pat the fillets very dry, oil the grill and do not move the fish until it releases on its own. To go with it, a raw sauce of lemon and fresh herbs (parsley, dill and chives) with garlic and extra virgin olive oil adds brightness without covering the flavor of the salmon. You can make it on a cast-iron grill pan or an outdoor grill, and you check doneness with a thermometer: 145 °F (63 °C) in the thickest part.
Frequently asked questions
What temperature should grilled salmon reach?
The USDA recommends cooking fish to 145 °F (63 °C) in the thickest part. At that point the flesh is opaque and flakes easily.
How do I keep salmon from sticking to the grill?
Pat the fish dry, preheat the grill for at least 5 minutes, oil it and do not move the fillet until it releases on its own.
Should I grill salmon skin side or flesh side first?
Flesh side first, so it gets nice grill marks for serving. Then flip it and finish skin side down, which protects the fish from the heat.
Can I use frozen salmon?
Yes. Thaw it in the fridge overnight and pat it very dry before seasoning, because it releases more water.
What goes well with grilled salmon?
Asparagus or roasted vegetables, rice, mashed potatoes or a green salad. The lemon herb sauce works on the vegetables too.
