👩🍳 Instructions
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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.
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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.
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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.
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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.
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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).
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6
Transfer grilled salmon to a platter. Tent loosely with foil and let rest for 5 minutes before serving with fresh lemon wedges.
💡 Notes
For best results, use fresh, high-quality salmon. If using frozen, ensure it's fully thawed and patted dry. Don't over-marinate delicate fish. Serve immediately for optimal flavor and texture. Leftovers are great in salads or wraps.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
34g
Total Fat
22g
Saturated Fat
4.5g
Carbs
3g
Fiber
1g
Sugar
1g
Sodium
480mg
Cholesterol
90mg
