👩🍳 Instructions
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1
Pat salmon fillets very dry with paper towels. Place them in a shallow dish or a large zip-top bag.
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2
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, fresh dill, fresh parsley, oregano, salt, pepper, and red pepper flakes (if using).
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3
Pour the marinade over the salmon, ensuring each fillet is well coated. Cover and refrigerate for 20-60 minutes. Do not marinate longer than 1 hour.
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4
Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grill grates thoroughly. Lightly oil the grates before placing the fish.
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5
Remove salmon from marinade, letting excess drip off. Place skin-side down (if applicable) on the hot grill grates. Close lid and cook for 4-6 minutes without moving.
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6
Carefully flip the salmon with a thin, wide spatula. Cook for another 3-5 minutes, or until the internal temperature reaches 145°F (63°C) and the fish flakes easily.
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7
Transfer grilled salmon to a platter and let rest for 5 minutes before serving. Garnish with lemon wedges and fresh dill.
💡 Notes
For best results, use fresh, high-quality salmon. If preferred, you can use a grill pan indoors, following the same cooking times. Always pat the salmon very dry to achieve that perfect sear.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
34g
Total Fat
22g
Saturated Fat
4g
Carbs
3g
Fiber
1g
Sugar
1g
Sodium
380mg
Cholesterol
85mg
