Lemon Herb Salmon

Ingredients

• 2 fillets (170 g each)salmon
• 30 mlolive oil
• 30 mlfresh lemon juice
• 5 mllemon zest
• 15 ml fresh (or 5 ml dried)dill
• 15 mlfresh parsley, chopped
• 1 clove, mincedgarlic
• 2.5 mlsalt
• 1.25 mlblack pepper
• 2.5 ml, optionalfresh thyme
• to tastelemon slices, for garnish

Instructions

1. 1

   Mix the marinade

   In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dill, parsley, garlic, salt and black pepper.

2. 2

   Coat the salmon

   Set the salmon fillets in a shallow dish and pour the marinade over them.

3. 3

   Marinate the fish

   Cover and leave the salmon to marinate in the refrigerator for 30 minutes.

4. 4

   Heat the grill

   Preheat the grill to medium-high, 190–204°C, and oil the grates.

5. 5

   Grill the salmon

   Place the fillets skin-side down and grill for 4–5 minutes per side.

6. 6

   Rest the fish

   Take the salmon off the grill and let it rest for 5 minutes before serving.

7. 7

   Heat the grill

   Preheat the grill to medium-high, 190–204°C, and oil the grates.

8. 8

   Grill the salmon

   Place the fillets skin-side down and grill for 4–5 minutes per side.

9. 9

   Rest the fish

   Take the salmon off the grill and let it rest for 5 minutes before serving.

10. 10

    Heat the oil

    Warm 15 ml olive oil in a skillet over medium heat.

11. 11

    Cook skin-side down

    Place the salmon in the skillet skin-side down and cook for 3–4 minutes.

12. 12

    Flip and finish

    Turn the fillets over and cook for another 2–3 minutes.

13. 13

    Add lemon juice

    Squeeze fresh lemon juice over the salmon before serving.

What is lemon herb salmon?

This is a Mediterranean-inspired salmon dish, rather than a recipe tied to one specific regional tradition. Lemon, olive oil, garlic and herbs bring freshness and fragrance to the fish.

The marinade seasons the fillets before cooking, while the recipe offers grilling and pan-searing as options. Its baking heading does not include baking instructions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The salmon provides most of the protein and contributes fat, while olive oil adds further fat; the small quantities of herbs and lemon supply little carbohydrate. Pair a fillet with vegetables and a grain such as quinoa for a more balanced plate.

Build a balanced marinade

Citrus and oil: lemon juice brings acidity, while olive oil helps carry the herb and garlic flavours across the surface of the salmon.

Fresh herbs: dill and parsley give the marinade its green, aromatic character. Dried dill is listed as an alternative, but parsley is specified fresh.

Give the marinade time

Marinating: the method calls for 30 minutes in the refrigerator. That is longer than the stated 25-minute total time, so allow extra time if you follow the method as written.

Before cooking, take the dish from the fridge and follow one of the cooking routes in the recipe. The method does not specify a separate baking temperature or baking time.

Choose a cooking route

Grilling: the instructions call for a medium-high grill at 190–204°C, with the grates oiled. They give 4–5 minutes per side, and this grill sequence appears twice in the supplied method.

Pan-searing: the alternative uses 15 ml olive oil in a skillet over medium heat, cooking the salmon skin-side down for 3–4 minutes, then for another 2–3 minutes after flipping.

Check the finish

Timing: the recipe gives cooking times but no internal-temperature target, so use the stated timings as a guide and check that the fish is cooked to your preference.

Resting: after grilling, the method specifies a 5-minute rest. It does not give a rest time for the pan-seared version.

Serve it with something fresh

A crisp salad or roasted vegetables make a fresh contrast to the salmon and its olive-oil marinade. Quinoa is another suggested accompaniment if you want a more substantial plate.

Finish with the listed lemon slices as a garnish, and serve the fish soon after cooking.

Recipe notes & tips

• Use fresh lemon zest for a fragrant citrus note.
• Chop the parsley finely so it mixes evenly through the marinade.
• Oil the grill grates before adding the fish, as the method directs.
• Keep the salmon skin-side down first when grilling or pan-searing.
• Remember that the stated 30-minute marinade makes the recipe take longer than its 25-minute total-time listing.

Variations

• Dried dill: Use 5 ml dried dill in place of the 15 ml fresh dill.
• Thyme: Add the optional 2.5 ml fresh thyme for another herbal note.
• Extra lemon: Serve with additional lemon slices for a sharper citrus finish.
• Grill route: Follow the listed 4–5 minutes per side over a medium-high grill.
• Skillet route: Use the pan-searing times when a grill is not convenient.

Common mistakes to avoid

• Skipping the marinade: The method calls for 30 minutes in the refrigerator, so allow for that time before cooking.
• Overlooking the duplicate grill instructions: The grill sequence is repeated in the source method; treat it as one cooking route rather than cooking the fillets twice.
• Assuming baking details: The baking heading has no oven temperature or cooking time; use the grilling or pan-searing instructions provided.
• Using an un-oiled grill: Oil the grates as instructed before placing the salmon on them.
• Forgetting the rest: After grilling, leave the fish to rest for the specified 5 minutes.

How to store

Refrigerate leftover salmon in a covered container and use within 2 days. Reheat gently in a covered pan or microwave until hot, taking care not to overcook it.

Frequently asked questions