Kick off summer with this herb-y, easy, and healthy grilled salmon recipe! It’s coated with an herb, garlic, honey dijon, and lemon marinade that adds a simple, sweet and savory flavor. Cook these salmon fillets on the grill in just 10 minutes and serve it with the herb-filled sauce to finish!
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What’s in this Grilled Salmon Recipe?
Rich, buttery salmon is coated with fresh herbs and a sweet-and-savory marinade that’s perfect for those hot summer nights. It’s a good recipe to grill when you want something light!
- Salmon: You’ll want a wild-caught side of King, Coho, or Sockeye salmon. You can also buy 4 fillets or steaks if you prefer. I like to leave the skin on, but you can also remove it.
- Olive Oil: Helps the salmon to cook without burning, and gives body to the herb sauce.
- Herbs: I like a mixture of parsley, basil, dill, and thyme, but feel free to use your favorite herbs.
- Dijon Mustard: Adds a bit of an earthy tanginess and acidity to the salmon.
- Honey: Adds a touch of sweetness. You can use agave or maple syrup instead.
- Garlic: Adds earthiness and a rounded flavor.
- Lemon: We’re using both the juice and zest of a lemon to brighten up this grilled salmon!
- Spices: Kosher salt, ground black pepper, and crushed red pepper flakes enhance the flavor of the salmon.
Pro Tip: Oil the fish, not the grill! This will keep it from sticking!
Variations on Salmon on the Grill
As I mentioned above, you can swap out the fresh herbs for you favorites. Try chives, rosemary, sage…the sky’s the limit! For spicier fish, add a bit more crushed red pepper or some cayenne. For less spicy salmon, omit the crushed red pepper.
This herb blend and sauce also pairs well with a variety of seafood, such as shrimp, halibut, or swordfish! It’s a great basic recipe to have in your arsenal!
It should only take about 6-8 minutes total (3-4 minutes per side) to grill this salmon to perfection!
You can cook the salmon directly on the grill. Simply oil up the fish well, and start with the skin side down (if you’re leaving the skin on) for the best results.
Yes, but only once! Carefully flip the salmon after 3-4 minutes. If it’s not releasing from the grill grates, give it an extra 30-60 seconds.
Yes, but the oil and herbs won’t stick as well as they will to thawed or fresh salmon. You’ll also need to add an extra 1-2 minutes of cook time per side!
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes, it’s finished cooking. The proper internal temperature of cooked salmon is 145°F.
How to Store and Reheat
Store leftover herb grilled salmon in an airtight container in the refrigerator for up to 3 days. Enjoy cold on salads or in wraps, or reheat in a 275°F oven for about 15 minutes, or until warmed through.
How to Freeze
Freeze grilled salmon fillets in an airtight container or Ziplock bag for up to 4 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This simple salmon recipe is a good start to a delicious salmon dinner! It pairs well with lemon Parmesan broccoli, cucumber tomato salad, roasted baby potatoes, creamy mashed potatoes, grilled peach salad, or grilled pineapple.
You can use this to make a zesty salmon-topped salad too, and it’s great for healthy meal prep.
More Grilled Salmon Recipes We Love
Grilled Salmon Recipe
Ingredients
- 2 pounds salmon
- 7 tablespoons olive oil divided (¼ cup + 3 tablespoons)
- ½ cup chopped fresh herbs – parsley, basil, dill, and/or thyme, divided
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 cloves garlic minced
- 1 tablespoon lemon juice (from ½ lemon)
- 1 tablespoon lemon zest (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat the grill to medium heat (350-375°F).
- Cut the salmon into 4 equal pieces.2 pounds salmon
- Whisk together 3 tablespoons olive oil, half of the herbs, dijon mustard, honey, garlic, and lemon juice.7 tablespoons olive oil, ½ cup chopped fresh herbs, 3 tablespoons Dijon mustard, 1 tablespoon honey, 4 cloves garlic, 1 tablespoon lemon juice
- Spread the mixture over the salmon pieces coating the pink flesh entirely.
- Whisk together the remaining herbs, the remaining ¼ cup olive oil, lemon zest, salt, pepper, and red pepper flakes. Set aside.1 tablespoon lemon zest, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
- Place the salmon pieces, skin side down, on the grill.
- Grill for 3-4 minutes.
- Flip the salmon and cook for another 3-4 minutes or until it’s cooked to your desired doneness.
- Spoon the herb sauce over the salmon before serving.
Video
Becky’s Tips
- Use a salmon side or pre-cut salmon fillets — both work!
- The marinade will keep for up to 3 days in the refrigerator, so feel free to make it ahead of time!
- Make sure your grill is clean and preheated before adding the salmon.
- Start the salmon skin-side down to help it release from the grill more easily.
- Keep the lid down as the salmon cooks to maintain a consistent temperature.
- Only flip the salmon once!
- Salmon is cooked through when it reaches 145°F internally at the thickest point.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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your oil and herb quantities make no sense.
Hi Tom, we separate the oil so you can use 3 tablespoons to coat the salmon and the remaining 1/4 cup for the herb sauce spooned over top!