Grilled Salmon with Herbs (Printable)

Salmon fillets grilled and dressed with fresh herbs for a vibrant, satisfying main dish, perfect for any occasion.

# List of ingredients:

→ Fish

01 - 4 salmon fillets, skin on (approximately 6 oz each)

→ Marinade

02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 teaspoons Dijon mustard
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh dill, chopped
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon fresh thyme leaves
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Additional fresh herbs

# Steps:

01 - Whisk olive oil, lemon juice, Dijon mustard, minced garlic, chopped dill, parsley, thyme, salt, and black pepper together in a mixing bowl until fully combined.
02 - Pat salmon fillets dry with paper towels. Arrange fillets in a shallow dish or resealable bag. Pour marinade over salmon and turn fillets to coat. Let sit and marinate for 10 to 15 minutes at room temperature.
03 - Set the grill or grill pan to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
04 - Lift the salmon from the marinade, allowing excess to drip away. Place fillets skin-side down on the grill and cook for 4 to 6 minutes per side, based on thickness, until the flesh is opaque and flakes easily with a fork.
05 - Transfer grilled salmon fillets to serving plates. Garnish with lemon wedges and extra fresh herbs as desired. Serve immediately.

# Expert Advice:

01 -
  • Uses only a handful of fresh ingredients from the pantry and fridge
  • Comes together in less than a half hour including marinating time
  • Pairs beautifully with vegetables or grain sides for a full meal
  • Suitable for gluten free and low carb eaters at the same table
  • Easy enough for beginners thanks to forgiving grilling technique
02 -
  • High in clean protein making it great for muscle repair and recovery
  • Loaded with heart healthy omega three fatty acids from the salmon
  • Freezes well for meal prepping and busy nights
  • So easy to customize with any mix of herbs you have in the garden
03 -
  • Pat salmon dry before marinating so flavors adhere better. Always start salmon skin side down to lock in moisture and enjoy crisp skin.
  • If using a grill pan indoors, heat it well and oil generously for that signature char. Remember to remove salmon just when it flakes so it stays juicy and never dry.

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