If you’re craving a fresh, flavorful dinner that’s both quick and guaranteed to impress, Grilled Salmon with Lemon and Herbs is your new go-to. Picture meltingly tender salmon, bathed in herby garlic butter and brightened with lemon, all ready in just half an hour—it’s sunshine and comfort, all in one bite!
Why You’ll Love This Recipe
- Bursting with Fresh Flavor: Each bite melds the savory richness of salmon with zesty lemon and the garden-fresh pop of dill for an absolutely irresistible combo.
- A True 30-Minute Dinner: No complicated techniques here—just sublime Grilled Salmon with Lemon and Herbs on your table in half an hour, start to finish.
- Easy Cleanup: Everything cooks in an aluminum foil packet, protecting the salmon and making cleanup a breeze (no stuck-on fish flakes to scrub off the grill).
- Perfect for Guests or Weeknights: It looks and tastes sophisticated, but it’s simple enough for a quick family dinner or an impressive dish for company.
Ingredients You’ll Need
Gathering your ingredients for Grilled Salmon with Lemon and Herbs couldn’t be easier! Each element serves an important role—adding brightness, aroma, or that melt-in-your-mouth texture we all love.
- Salmon (2 pounds, Chinook, Coho, or Atlantic): Any of these salmon types work beautifully, but choose the freshest you can find for the best flavor and tender bite.
- Kosher Salt (1 teaspoon): Brings out the natural sweetness of the salmon and helps each flavor shine.
- Ground Black Pepper (½ teaspoon): Adds gentle warmth and depth to every forkful.
- Unsalted Butter (4 tablespoons, melted): Gives richness, keeps the salmon moist, and carries the flavors of garlic and dill deep into the fish.
- Garlic Cloves (2, minced): Infuses the salmon with aromatic savoriness—it’s subtle but oh-so-crucial.
- Lemon (1 large, thinly sliced): Lends a gorgeous brightness and just the right tangy note that lifts the entire dish.
- Fresh or Dried Dill (1 tablespoon, finely chopped): Adds that classic, herby “salmon” flavor—if you can get fresh dill, it’s magic, but dried works in a pinch.
Variations
One of the best parts about Grilled Salmon with Lemon and Herbs is how effortlessly it adapts to your pantry and preferences. Don’t hesitate to make this dish your own—it just might become your signature!
- Try Other Herbs: Swap dill for fresh parsley, basil, or tarragon for a different herby profile without losing vibrancy.
- Add a Spicy Kick: Sprinkle on a tiny pinch of red pepper flakes or cracked black pepper for subtle heat.
- For Dairy-Free: Use high-quality olive oil in place of butter for an equally luscious, allergy-friendly option.
- Citrus Twist: Layer on thin slices of lime or orange alongside the lemon for a fun, citrusy change-up.
How to Make Grilled Salmon with Lemon and Herbs
Step 1: Prep the Salmon and Grill
Start by heating your grill to medium—think gentle sizzle, not a roaring inferno. While it preheats, pat your salmon dry (this helps seasonings stick) and sprinkle both sides with kosher salt and freshly ground black pepper. This simple, even layer makes all the difference for seasoning every bite.
Step 2: Assemble the Foil Packet
Lay out a generous sheet of heavy-duty aluminum foil, large enough to wrap all around your salmon. Place the fillet in the center, then crimp up the sides slightly—think of making a little boat—so that butter and all the delicious toppings will stay put when you add them.
Step 3: Add Flavors
Drizzle the melted butter slowly and evenly over the fish, letting it seep into all the nooks. Next, scatter the minced garlic and chopped dill, followed by laying overlapping lemon slices along the surface. The aroma already smells heavenly!
Step 4: Wrap and Grill
Gently fold up the foil edges and corners so the packet is closed but still loose around the salmon, leaving a small opening at the top for steam to escape. Transfer to your preheated grill. Cook for 15–18 minutes, depending on the thickness of your salmon, until it flakes easily with a fork and the juices run clear.
Pro Tips for Making Grilled Salmon with Lemon and Herbs
- Choose the Best Salmon: Look for bright, firm fillets with a fresh sea smell; wild-caught salmon is especially flavorful and works perfectly in this recipe.
- Don’t Skip the Foil Tent: Leaving a little open seam at the top of your foil packet lets steam escape so the salmon cooks gently—no soggy fish here!
- Even Lemon Slices: Thin, even lemon slices ensure the citrus flavor seeps evenly into the salmon and that every serving gets a zesty bite.
- Rest Before Serving: Let the salmon sit in the foil packet for 2 minutes after grilling—this helps keep it moist and finish cooking to dreamy perfection.
How to Serve Grilled Salmon with Lemon and Herbs
Garnishes
Finish your Grilled Salmon with Lemon and Herbs with a final dusting of fresh dill or chopped parsley right before serving for a pop of color and aroma. If you really want to impress, a few microgreens or a scattering of lemon zest look gorgeous and taste wonderful.
Side Dishes
This salmon absolutely shines next to fluffy rice pilaf, garlicky roasted potatoes, or a chilled cucumber salad. For a light summer meal, pair with grilled asparagus or a simple green salad with a tangy vinaigrette. Every bite feels balanced and special.
Creative Ways to Present
Channel your inner chef by serving salmon fillets atop a creamy white plate with a criss-cross of lemon slices and a sprig of dill. Or break up the salmon and spoon it over toast points or leafy greens for a crowd-pleasing appetizer platter. It’s as versatile as it is elegant!
Make Ahead and Storage
Storing Leftovers
If you have leftover Grilled Salmon with Lemon and Herbs, wrap it tightly in foil or place in an airtight container, then store in the fridge for up to 2 days. The flavors just deepen overnight, making it delicious the next day in a salad or sandwich.
Freezing
This recipe freezes beautifully! Let the salmon cool completely, then wrap tightly and freeze for up to a month. Thaw gently overnight in the fridge before serving (or transforming into a delicately flavored salmon pasta).
Reheating
To reheat, place the salmon (still wrapped in foil) in a 300°F oven for 10–15 minutes, just until warmed through. Avoid microwaving, which can dry it out—gentle heat is your friend for keeping leftovers luscious!
FAQs
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Can I use frozen salmon for Grilled Salmon with Lemon and Herbs?
Absolutely! Just make sure to thaw the salmon completely and pat dry before seasoning. Frozen salmon works well with this foil-packet method and still soaks up all those zesty, herby flavors.
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What herbs besides dill work best with grilled salmon?
Parsley, basil, chives, and tarragon all pair beautifully with salmon. You can mix and match, but fresh herbs bring the most vibrant results. Try layering a few for a unique twist each time you make Grilled Salmon with Lemon and Herbs.
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How do I know when my salmon is done?
Your salmon is ready when it flakes easily with a fork and turns opaque all the way through. If you’re using a thermometer, aim for 125°F to 130°F in the thickest part for tender, juicy results. With Grilled Salmon with Lemon and Herbs, overcooking is the only real enemy!
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Can I cook this recipe in the oven if I don’t have a grill?
Yes! Simply follow the same foil-packet steps and bake at 375°F for 18–20 minutes, or until the salmon flakes. It’s just as easy—and you’ll still get all that signature Grilled Salmon with Lemon and Herbs flavor.
Final Thoughts
There’s something so satisfying about sharing Grilled Salmon with Lemon and Herbs—a meal that looks and tastes like pure celebration, yet is so easy and approachable. Give it a try, and let it bring a little freshness, comfort, and delight to your dinner table. Enjoy every bright, herby bite!
Print
Grilled Salmon with Lemon and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Halal
Description
This Grilled Salmon with Lemon and Herbs recipe is a delightful way to enjoy the fresh flavors of salmon infused with zesty lemon and aromatic herbs. Perfect for a summer barbecue or a quick weeknight meal.
Ingredients
Salmon:
- 2 pounds salmon (Chinook, Coho, or Atlantic)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Flavorings:
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 2 garlic cloves, minced
- 1 large lemon, thinly sliced
- 1 Tablespoon fresh or dried dill, finely chopped
Instructions
- Prepare Grill: Heat the grill to medium heat.
- Season Salmon: Season both sides of the salmon with salt and pepper.
- Assemble: Place the salmon on a large sheet of aluminum foil.
- Add Ingredients: Drizzle melted butter over the salmon, then sprinkle with garlic and dill. Arrange lemon slices on top.
- Wrap: Fold the foil over the salmon, leaving a small opening at the top.
- Grill: Grill the salmon for 15-18 minutes over medium heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 100mg
