Grilled Salmon Recipe

Course: Dinner, Lunch

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings:

Calories: 571kcal

Herb-coated salmon is grilled in just 10 minutes for a healthy and tasty summer seafood dish!

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.

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.

Storage: Store grilled salmon in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 months.