Grilled Lemon-Herb Salmon
Non-vegetarian
Salmon fillets marinated briefly in lemon, garlic, olive oil and dill, then grilled until just flaky with a lightly charred skin.
Grilled Lemon-Herb Salmon is an International main course, ready in about 35 minutes and made with salmon and lemon juice. It serves 4 and is rated easy to cook.
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 15 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
- Calories
- 377
Method
Step 1
Mix the olive oil (opens in a new tab), lemon zest (opens in a new tab) and juice, garlic (opens in a new tab), dill (opens in a new tab), salt and pepper (opens in a new tab). Turn the salmon (opens in a new tab) in it and leave in the fridge for 15 minutes (no longer, or the acid starts to turn the surface opaque and firm).
- 3 min
Food safety: Keep raw fish chilled and away from ready-to-eat food.
Step 2
Heat a barbecue, grill pan or griddle until very hot and oil the bars well.
- 5 min
- high heat
- Grill / barbecue (opens in a new tab)
How it looks · Photo: Malte Luk on Pexels Step 3
Grill the salmon (opens in a new tab) skin side down for 5–6 minutes without moving it, until the skin releases easily. Flip and cook 2–3 minutes more until the centre is just opaque (about 55 °C on a thermometer for just-cooked, 63 °C for fully firm).
- 9 min
- medium-high heat
- Grill / barbecue (opens in a new tab)
- Food thermometer (opens in a new tab)
Food safety: Cook fish to at least 63 °C in the centre for vulnerable diners.
Step 4
Serve straight away with lemon (opens in a new tab) wedges.
- 1 min
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Not attributed to one place · Origin uncertainA modern, everyday preparation with no single place of origin.
- Dish
- Lunch · Dinner · Main courses · Grills & kebabs
- Cooking method
- Grilled, Marinated / cured
- Taste
- citrusy, herby, savoury, smoky
- Diet
- Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein · Calorie-conscious - Good for
- Everyday
- Cook more with
- Salmon · Lemon juice · Lemon zest · Garlic · Dill
- Techniques
- Grilling · Charcoal grilling · Marinating · Curing
Allergens
- Contains: Fishfrom salmon
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
377 kcal per serving
Calculated1 serving ≈ 169 g · recipe makes 4
Where the energy comes from
- Protein 33%
- Carbohydrate 2%
- Fat 65%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 377 kcal | 223 kcal |
| Protein | 30.8 g | 18.2 g |
| Carbohydrate | 1.5 g | 0.9 g |
| Net carbohydrate | 1.3 g | 0.8 g |
| Sugars | 0.3 g | 0.2 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.3 g | 0.2 g |
| Fat | 26.9 g | 15.9 g |
| Saturated fat | 5.5 g | 3.3 g |
| Trans fat | — | — |
| Cholesterol | 83 mg | 49 mg |
| Sodium | 526 mg | 311 mg |
| Salt equivalent | 1.3 g | 0.8 g |
Vitamins & minerals per serving
- Potassium
- 567 mg
- Calcium
- 21 mg
- Iron
- 0.6 mg
- Magnesium
- 42 mg
- Vitamin A (RAE)
- 88 µg
- Vitamin C
- 12 mg
- Vitamin D
- 16.5 µg
- Vitamin B12
- 4.8 µg
- Folate (DFE)
- 41 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: lemon.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Pat the skin dry before marinating it with oil — dry skin crisps instead of sticking.
Common mistakes
- Trying to flip too early, before the skin has released from the grill.
Serve with
- Serve with a green salad and the lemon-olive oil vinaigrette, or with grilled vegetables.
Storage
- Refrigerate leftovers up to 2 days; good cold, flaked into salads.
Reheating
- Warm gently, covered, at 140 °C for about 10 minutes, or eat cold.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Salmon, skin patted dry, pin bones removed4 piece · 600 g
- Lemon zest, finely grated zest of 1 lemon1 piece · 6 g
- Lemon juice2 tbsp · 31 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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