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Easy Grilled Lemon Herb Salmon

A simple, foolproof technique for grilling salmon with a bright lemon herb marinade. The key is a specific marinade ratio and indirect heat for perfectly flaky, moist fish.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 6-ounce salmon fillets, skin on
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh dill chopped
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • grill
  • mixing bowl
  • whisk
  • tongs
  • instant-read thermometer
  • basting brush

Method
 

  1. In a small bowl, whisk together lemon juice, olive oil, garlic, dill, parsley, salt, and pepper. Set aside 2 tablespoons of the marinade for basting.
  2. Place salmon fillets in a shallow dish. Pour remaining marinade over them, turning to coat. Cover and refrigerate for 15 minutes (no longer, or the acid will start to 'cook' the fish).
  3. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates well.
  4. Remove salmon from marinade, letting excess drip off. Place fillets skin-side down on the grill. Close the lid. Cook for 6 minutes without moving.
  5. Using a thin spatula, carefully flip the salmon. Brush with the reserved marinade. Close the lid and cook for another 4-6 minutes, until an instant-read thermometer inserted into the thickest part reads 125°F for medium (or 130°F for well-done).
  6. Remove from grill. Let rest for 2 minutes. The internal temperature will rise about 5°F during resting.
  7. Serve immediately, with lemon wedges and extra fresh herbs if desired.

Notes

For best results, use skin-on fillets of similar thickness (about 1 inch). The skin helps protect the delicate flesh from direct heat. If using skinless fillets, reduce cook time by 1-2 minutes per side. Leftover grilled salmon keeps in the fridge for up to 2 days. Reheat gently in a low oven (300°F) for 5-7 minutes. Avoid microwaving, which can dry it out.