Why You’ll Love This Grilled Lemon Herb Salmon

• It’s unbelievably quick and fuss-free. From marinade to plate, you’re looking at about 20 minutes of active time. The grill does most of the heavy lifting, leaving you free to enjoy the sunshine and your company.
• The flavour is bright, fresh, and incredibly balanced. The lemon provides a zesty punch that cuts through the richness of the salmon, while the herbs add a fragrant, earthy depth. It’s a symphony of simple ingredients that sing together.
• It’s a genuinely healthy choice that doesn’t taste like one. This recipe relies on good fats and fresh flavours, not heavy sauces or butter. You’ll feel satisfied and energised, not weighed down.
• It’s incredibly versatile. This salmon is just as happy served on a bed of quinoa for a light lunch as it is flaked over a crisp salad or alongside roasted potatoes for a more substantial dinner. It’s a true weeknight chameleon.

Ingredients & Tools

• 4 salmon fillets, skin-on or skinless (about 150-180 g each)
• 3 tbsp extra virgin olive oil
• Zest and juice of 1 large lemon
• 2 cloves garlic, minced
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly cracked black pepper
• 1 lemon, sliced into rounds (for grilling)

Tools: A gas or charcoal grill, grill tongs, a small bowl for the marinade, a pastry brush (optional but helpful), and an instant-read thermometer.

You’ll notice I specify fresh herbs here—they really do make a world of difference, offering a vibrancy that dried herbs just can’t match. And don’t shy away from the lemon zest; those little yellow specks are packed with aromatic oils that will infuse the salmon with so much flavour.

Serves: 4 | Prep Time: 10 minutes (plus 15-30 minutes marinating) | Cook Time: 8-12 minutes | Total Time: about 30 minutes

Before You Start: Tips & Ingredient Notes

• Skin-on or skin-off? I actually prefer skin-on for grilling. The skin acts as a protective barrier, preventing the fish from sticking to the grates and overcooking. It becomes deliciously crispy and you can easily leave it on your plate if you prefer.
• Bring your salmon to room temperature. This is a small step with a big impact. Taking the salmon out of the fridge 15-20 minutes before grilling helps it cook more evenly, preventing a cold, undercooked centre and an overcooked exterior.
• Don’t skip the marinade time. Even 15 minutes allows the acids and flavours to begin working their magic. If you have time, 30 minutes is the sweet spot—any longer and the lemon juice can start to “cook” the exterior of the fish, giving it a ceviche-like texture.
• Pat your salmon dry. Before it goes into the marinade and especially before it hits the grill, use a paper towel to pat the fillets dry. A dry surface is the key to getting a beautiful sear instead of steam.

How to Make Grilled Lemon Herb Salmon

Serving Suggestions

Complementary Dishes

• Garlic Herb Quinoa — The fluffy, nutty grains are a perfect canvas for the salmon’s zesty flavours and will soak up any extra marinade beautifully.
• Simple Arugula Salad with Shaved Parmesan — The peppery arugula and salty cheese provide a fantastic textural and flavour contrast to the rich, flaky fish.
• Grilled Asparagus Spears — Tossed in a little olive oil and salt, they cook alongside the salmon and complete the meal with a smoky, green vegetable element.

Drinks

• A Crisp Sauvignon Blanc — The classic pairing. The wine’s citrus notes will mirror the lemon in the dish and its acidity will cleanse the palate perfectly.
• Sparkling Water with Cucumber and Mint — A non-alcoholic option that feels incredibly refreshing and elegant, enhancing the herby notes without overpowering them.
• A Light Pale Ale — The slight bitterness and carbonation cut through the oiliness of the salmon, making for a surprisingly delightful combination.

Something Sweet

• Lemon Sorbet with Fresh Berries — A light, palate-cleansing dessert that continues the citrus theme in the most refreshing way possible.
• Grilled Peaches with a Drizzle of Honey — Using the grill’s remaining embers for dessert feels clever, and the sweet, smoky peaches are a lovely endnote.
• Dark Chocolate Almond Clusters — A few pieces of rich, slightly bitter chocolate with nuts provide a simple, satisfying finish without being too heavy.

Top Mistakes to Avoid

• Mistake: Grilling on a cold or dirty grill. This is the number one reason fish sticks. A hot, clean, well-oiled grill grate is non-negotiable for getting that perfect release.
• Mistake: Moving the salmon too soon. After you place the fillet on the grill, resist the urge to poke and prod it for at least 4 minutes. It needs that time to sear properly and will naturally release when it’s ready.
• Mistake: Overcooking the salmon. Salmon continues to cook after it comes off the grill (carryover cooking). If you wait until it looks completely opaque in the centre on the grill, it will be dry by the time it reaches the table. Pull it off when it’s still slightly translucent in the very centre.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the salmon rest for a few minutes is what locks in all those precious juices. It’s the difference between good and great.

Expert Tips

• Tip: Use the “window test” for doneness. Gently press the top of the salmon with your finger or a fork. If it flakes easily and the flesh separates, it’s done. The colour should be opaque pink rather than deep red or translucent.
• Tip: Create a “two-zone” fire if using charcoal. Pile the coals on one side for direct high heat, leaving the other side empty for indirect heat. You can start the salmon over direct heat for the sear and then move it to the indirect side to finish cooking more gently, preventing burning.
• Tip: Grill on a cedar plank for a smoky twist. Soak a cedar plank in water for an hour, then place the marinated salmon directly on the plank on the grill. This infuses a wonderful woodsy aroma and virtually eliminates any risk of sticking.
• Tip: Make extra for leftovers. Flake any leftover chilled salmon over a salad, mix it into pasta, or make incredible salmon cakes the next day. It’s a fantastic meal-prep protein.

FAQs

Can I make this Grilled Lemon Herb Salmon in the oven?
Absolutely! If the weather isn’t cooperating, you can achieve excellent results. Preheat your oven to 200°C (400°F). Place the marinated salmon on a parchment-lined baking sheet. Bake for 12-15 minutes, or until cooked to your liking. For a bit of colour, you can pop it under the broiler for the last minute or two. You’ll miss the smokiness, but the flavour will still be wonderful.

What if my salmon skin sticks to the grill?
Don’t panic! First, ensure your grill is properly preheated and oiled next time. If it’s stuck, try to gently slide a thin metal spatula underneath to release it. If it’s truly stuck, just leave it—it’s better to serve the salmon flaked off the skin than to have it fall apart. The flavour will still be there. Consider using a grill basket for skinless fillets if sticking is a recurring issue.

Can I use frozen salmon?
Yes, but it’s crucial to thaw it properly. The best method is to move it from the freezer to the refrigerator the night before. Never thaw salmon at room temperature or in water, as this can compromise texture and safety. Once fully thawed, pat it very dry before marinating.

How can I tell if the salmon is fresh?
Look for firm flesh that springs back when pressed gently. It should have a bright, vibrant colour and smell fresh and mild, like the ocean—never fishy or ammonia-like. The skin should be shiny and metallic, not dull.

Is it safe to baste with the reserved marinade that touched the raw fish?
This is a great food safety question. The reserved marinade is safe to use for basting only if you apply it during the last few minutes of cooking, when the salmon is almost done, and it has a chance to cook onto the surface. To be extra safe, you can set aside a portion of the marinade before it ever touches the raw fish specifically for basting.