Ingredients
Scale
- 4 salmon fillets (approximately 6 ounces each)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 lemon, sliced into rounds for garnish
Instructions
- In a small mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, parsley, dill, salt, and black pepper. Stir until the herbs are evenly distributed throughout the oil.
- Place the salmon fillets in a shallow glass dish or a large resealable plastic bag. Pour the marinade over the fillets, ensuring each piece is thoroughly coated. Let the salmon marinate at room temperature for 15 to 20 minutes. Avoid marinating for too long, as the acidity in the lemon juice can begin to “cook” the delicate fish.
- While the salmon is marinating, clean your grill grates and lightly coat them with oil or cooking spray to prevent sticking. Preheat your grill to medium-high heat, aiming for a temperature between 375°F and 400°F.
- Place the salmon fillets on the grill, skin-side down first. Close the grill lid and cook for about 6 minutes. Carefully flip the fillets using a wide spatula and cook for an additional 4 to 6 minutes. The salmon is done when the internal temperature reaches 145°F and the meat flakes easily with a fork.
- Remove the fillets from the grill and transfer them to a clean plate. Let the fish rest for 3 to 5 minutes to allow the juices to redistribute. Garnish with fresh lemon slices and a sprinkle of extra herbs before serving.
- Cook Time: 27 minutes
- Diet: Gluten-Free, Low-Carb, Keto, Mediterranean