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!
- What’s in this Grilled Salmon Recipe?
- Variations on Salmon on the Grill
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Grilled Salmon Recipes We Love
- Grilled Salmon Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- More Dinner Recipes to Make:
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!
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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.
This simple salmon recipe is a good start to a delicious salmon dinner! It pairs well with lemon Parmesan broccoli, corn on the cob, Italian pasta salad, cucumber tomato salad, roasted baby potatoes, basmati rice, creamy mashed potatoes, grilled peach salad, or grilled pineapple.
More Grilled Salmon Recipes We Love
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