Grilled Lemon-Herb Salmon: Your New Favorite Sunday Dinner Feast

👩‍🍳 Instructions

1. 1

   Pat salmon fillets dry with paper towels. In a shallow dish or Ziploc bag, combine olive oil, lemon juice, lemon zest, minced garlic, dill, parsley, chives, salt, and pepper. Whisk well.
2. 2

   Add salmon fillets to the marinade, ensuring they are fully coated. Cover and refrigerate for 20-30 minutes. Do not marinate for longer than 30 minutes to prevent the fish from becoming mushy.
3. 3

   Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean the grates thoroughly with a wire brush, then lightly oil them using a paper towel dipped in oil and held with tongs.
4. 4

   Remove salmon from marinade, letting excess drip off. Place salmon skin-side down (if applicable) on the hot grates. Close lid and cook for 4-6 minutes, until skin is crispy and releases easily.
5. 5

   Gently flip the salmon fillets. Cook for another 3-5 minutes, or until the salmon is opaque throughout and flakes easily with a fork (internal temperature 145°F or 63°C).
6. 6

   Transfer grilled salmon to a platter. Tent loosely with foil and let rest for 5 minutes before serving with fresh lemon wedges.