👩🍳 Instructions
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1
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, fresh dill, fresh parsley, dried oregano, sea salt, and black pepper to create the marinade.
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2
Place salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover and refrigerate for 30 minutes to 2 hours (do not exceed 2 hours).
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3
Preheat your gas grill to medium-high heat (400-450°F) or prepare a charcoal grill for direct heat. Clean the hot grates thoroughly with a wire brush. Lightly oil the grates using a paper towel dipped in cooking oil (held with tongs).
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4
Remove salmon from the marinade, allowing excess to drip off. Place fillets, skin-side down (if using), on the hot, oiled grill grates. Close the lid and cook for 4-6 minutes without moving, allowing a crust to form.
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5
Carefully flip the salmon fillets using a wide, thin spatula. Close the lid and continue to grill for another 3-5 minutes, or until the salmon is cooked through, opaque, and flakes easily with a fork (internal temperature should reach 145°F/63°C).
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6
Transfer grilled salmon to a serving platter. Garnish with fresh lemon wedges and additional chopped herbs, if desired. Serve immediately and enjoy!
💡 Notes
For best results, allow the salmon to sit at room temperature for 10-15 minutes before grilling. This helps it cook more evenly. If you don't have fresh dill or parsley, you can use 1 teaspoon dried dill and 1 teaspoon dried parsley instead, though fresh herbs offer a brighter flavor.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
34g
Total Fat
21g
Saturated Fat
4g
Carbs
2g
Fiber
0.5g
Sugar
0.5g
Sodium
400mg
Cholesterol
85mg
