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Garlic Herb Grilled Salmon Recipe That Never Fails

Garlic Herb Grilled Salmon Recipe That Never Fails

Juicy grilled salmon fillets are coated in olive oil, lemon juice, garlic, parsley, dill, and rosemary, then cooked until flaky and beautifully browned. This easy fish dinner is ready in approximately 30 to 45 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 fillets, about 6 ounces (170 g) each Salmon fillets, preferably skin-on
Marinade
  • 1/4 cup (60 ml) Extra-virgin olive oil
  • 2 tablespoons Fresh lemon juice
  • 3 cloves Garlic, finely minced
  • 2 tablespoons Fresh parsley, chopped
  • 1 tablespoon Fresh dill, chopped
  • 1 teaspoon Fresh rosemary, chopped
Seasoning
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Serving
  • As needed Lemon wedges

Method
 

Step-by-Step
  1. Pat the salmon fillets dry with paper towels. Whisk the olive oil, lemon juice, garlic, parsley, dill, rosemary, salt, and pepper together in a bowl, coat the salmon, and refrigerate for 15 to 30 minutes.
  2. Heat a clean grill to medium-high, approximately 400 to 450°F (200 to 230°C). Scrape the grates and lightly oil them to reduce sticking.
  3. Place the salmon skin-side down over direct heat and close the lid. Grill for about 4 to 6 minutes without repeatedly moving the fillets.
  4. Use a thin metal spatula to carefully turn each fillet once, if a browned second side is desired. Grill for another 3 to 5 minutes, with a few extra minutes for very thick pieces.
  5. Check the thickest part with an instant-read thermometer; the official safe endpoint is 145°F (63°C), and the fish should flake easily. Rest for 2 to 3 minutes, then serve with lemon wedges and spoon any reserved herb oil over the cooked salmon.

Notes

Do not marinate for several hours because the lemon juice can soften the salmon surface. Many cooks remove salmon at 135 to 140°F for a moister texture and allow carryover cooking, but 145°F is the official USDA safe endpoint. Never reuse raw marinade that touched the fish unless it is thoroughly cooked.