Grilled Salmon with Fresh Herbs

Argentine-style grilled salmon seasoned with bright fresh herbs, lemon, and garlic. A simple yet elegant main dish that lets quality fish shine.

Argentinemain-dishargentinesalmongrilledgluten-freehealthydairy-free

Ingredients

1
Preheat your grill to medium-high heat (about 400°F), ensuring the grates are clean and lightly oiled to prevent sticking. Pat the salmon fillets dry with paper towels and let them sit at room temperature for 10 minutes for even cooking.
2
Mince the garlic finely and finely chop the fresh parsley, dill, and cilantro. In a small bowl, combine the chopped herbs, minced garlic, 3 tbsp of olive oil, juice from one lemon, salt, and black pepper to make a vibrant herb paste.
3
Rub the salmon fillets evenly on both sides with the remaining 1 tbsp of olive oil, then season lightly with salt and pepper. This creates a non-stick surface and helps achieve a golden exterior.
4
Place the salmon fillets skin-side down on the preheated grill and resist the urge to move them; let them sear undisturbed for 4-5 minutes until the skin is crispy and you see light grill marks. The salmon should release naturally from the grates when ready.
5
Carefully flip the fillets using a thin spatula and grill the flesh side for 3-4 minutes until the salmon is opaque and flakes easily with a fork at the thickest part. The internal temperature should reach 145°F.
6
Transfer the grilled salmon to a serving platter and immediately top each fillet with a generous spoonful of the fresh herb mixture. Serve hot with lemon wedges alongside for extra brightness and acidity.

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