Grilled Lemon Herb Salmon (Printable)

Vibrant Mediterranean-style grilled salmon with fresh vegetables, ready in 30 minutes.

# What You'll Need:

→ Fish & Marinade

01 - 4 salmon fillets (about 5.3 oz each, skin-on or skinless)
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon chopped fresh parsley
07 - 1 tablespoon chopped fresh dill
08 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus (about 14 oz), woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper

# Method:

01 - In a small bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
02 - Pat salmon fillets dry and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat evenly. Marinate for 10 to 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
05 - Place asparagus and cherry tomatoes on grill using grill basket or foil if needed. Grill for 5 to 7 minutes, turning once, until asparagus is tender and tomatoes are blistered. Remove and set aside.
06 - Place salmon fillets on grill skin-side down if applicable. Grill for 3 to 5 minutes per side depending on thickness, until salmon is just opaque and flakes easily with a fork.
07 - Arrange grilled salmon with asparagus and cherry tomatoes on plates. Garnish with extra herbs and lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress or takeout spending.
  • The marinade is so fragrant and simple that you'll find yourself making it for chicken and vegetables too.
  • Grilling gives you those crispy, caramelized edges while keeping the salmon impossibly tender inside.
02 -
  • Pat that salmon completely dry or it will steam instead of sear, and you'll miss the gorgeous golden crust that makes this dish sing.
  • Don't flip the salmon constantly—let it sit, build a crust, and it will release naturally when it's ready, which is how you know it's cooked properly.
  • Marinate at room temperature, not cold, because the herbs and lemon need warmth to infuse their flavor into the fish properly.
03 -
  • Buy salmon from a good fishmonger if you can—they'll cut it the right thickness and can tell you how fresh it is, which changes everything about how it cooks.
  • Room temperature marinade means faster flavor absorption, so pull your salmon out of the fridge while you prep everything else instead of marinating cold salmon.
  • Those grill marks aren't just pretty—they're proof that you've created a crust that seals in moisture and adds texture that makes people ask for the recipe.
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