Grilled Salmon with Lemon and Herbs
Perfectly grilled salmon fillets with a bright lemon and fresh herb finish. Ready in under 20 minutes with minimal prep.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) salmon fillets, skin-on
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 whole fresh lemon
- 2 tablespoons, chopped fresh dill or parsley
Instructions
- 1
Pat the salmon fillets dry with a paper towel on both sides, so the skin will crisp up when grilled.
- 2
Rub 1 tablespoon of olive oil all over both sides of each salmon fillet, coating evenly.
- 3
Sprinkle 0.25 teaspoon of salt and 0.125 teaspoon of black pepper on both sides of each fillet.
- 4
Cut the lemon in half lengthwise, then cut each half into two wedges, so you have four lemon wedges total.
- 5
Preheat the grill to medium-high heat and wait until the grates are hot enough that water flicked on them sizzles immediately, about 5 minutes.
- 6
Place the salmon fillets skin-side up on the grill grates, leaving a few inches of space between them so heat circulates.
- 7
Grill without moving for 5 minutes until the flesh turns opaque and pulls away slightly from the skin, and the edges look golden.
- 8
Using a fish spatula, carefully slide under each fillet, skin-side down, and flip it gently to grill the skin side for 2 minutes until crispy.
- 9
Transfer the salmon to a serving plate using the fish spatula.
- 10
Squeeze the juice from one lemon wedge over each salmon fillet.
- 11
Scatter 1 tablespoon of chopped fresh dill over each fillet.
- 12
Serve each fillet with a lemon wedge on the side for extra brightness if desired.
Tools you’ll need
- grill or grill pan
- fish spatula
- paper towels
- sharp knife
- cutting board
- serving plate
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