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- 4 salmon fillets (about 6 oz each) - 2 tablespoons olive oil - 2 lemons (1 juiced and zested, 1 sliced) - 3 cloves garlic, minced - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon fresh dill, finely chopped - 1 tablespoon fresh thyme leaves - Salt and pepper, to taste When I make Lemon Herb Grilled Salmon, I love using fresh ingredients. You need salmon fillets for the main dish. Look for fillets that are firm and bright in color. For the marinade, you will need olive oil, lemon juice, and zest. The juice gives a bright flavor, while the zest adds a punch. Garlic adds depth, and fresh herbs like parsley, dill, and thyme make it aromatic and fresh. Salt and pepper are a must for seasoning. You can adjust these to your taste. I sometimes add lemon slices as a garnish. They look beautiful on the plate and enhance the meal's flavor. You can find the full recipe for detailed instructions and cooking tips. To make the marinade, take a small bowl. Combine these ingredients: - 2 tablespoons olive oil - Juice and zest from 1 lemon - 3 cloves garlic, minced - 2 tablespoons fresh parsley, chopped - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh thyme leaves - Salt and pepper, to taste Mix well until everything blends nicely. This bright mixture adds flavor to your salmon. Now, place the salmon fillets in a shallow dish or a resealable bag. Pour the marinade over the salmon. Make sure each fillet is well coated. Let the salmon marinate in the fridge for at least 30 minutes. For deeper flavor, marinate up to 2 hours. While the salmon marinates, preheat your grill. Set it to medium-high heat, around 375°F to 400°F. A hot grill gives the salmon a nice sear. When your grill is ready, take the salmon out of the marinade. Let any extra marinade drip off. Discard the leftover marinade to keep things safe. Place the salmon fillets skin-side down on the grill. Grill them for about 6-7 minutes. When the time is up, flip the fillets gently. Grill for another 4-5 minutes. The salmon should be cooked through and flake easily with a fork. In the last minute, add lemon slices directly to the grill. Grill until they are charred and caramelized, about 1-2 minutes. Once done, remove the salmon and grilled lemon slices from the grill. Let the salmon rest for a few minutes before serving. For a lovely presentation, serve the grilled salmon on a platter. Place the grilled lemon slices on top. A sprinkle of fresh herbs adds a pop of color. I recommend pairing this dish with steamed asparagus or mixed greens. These sides complement the flavors well and make your meal complete. Enjoy your flavorful dish! For the full recipe, check out the details above. To ensure even cooking, start with salmon fillets of similar size. This way, each piece cooks at the same rate. Avoid flipping the fillets too early. Wait until they release easily from the grill. To check for doneness, look for a slight change in color. The salmon should turn opaque and flake easily with a fork. The ideal internal temperature is 145°F. A meat thermometer helps ensure perfect results. For extra flavor, consider adding herbs like basil or cilantro. Both offer a fresh twist. You might also try alternative marinades. For example, a honey-soy mix brings a sweet, savory touch. Another option is a spicy marinade with chili flakes or sriracha. This adds heat and depth. Don’t be afraid to experiment with different flavors! When grilling salmon, the best grill types include gas and charcoal grills. Both provide excellent heat control. Ensure your grill grates are clean and oiled to prevent sticking. Essential tools for grilling include a fish spatula for flipping and tongs for handling. A meat thermometer is crucial for checking doneness. A grill basket can also help if you worry about the salmon falling apart. For the full recipe, refer to the earlier section. Enjoy your grilling! {{image_2}} You can swap out salmon for other fish. Here are some great options: - Trout: This fish has a similar taste. - Sea Bass: It offers a mild flavor and nice texture. - Tilapia: A budget-friendly choice with a clean taste. For gluten-free options, use tamari instead of soy sauce in your marinade. This keeps the dish safe for those with gluten sensitivity. Feel free to mix up the herbs in your marinade. Try these combinations for a fresh twist: - Basil and oregano: These herbs provide a classic Italian flavor. - Cilantro and lime: A zesty Mexican-inspired blend. - Rosemary and sage: Perfect for a heartier taste. You can also add a touch of honey or spices like paprika or cayenne for extra flavor. These tweaks can make your lemon herb grilled salmon unique. If you can't grill, you can still make this dish. Try oven-baking instead: - Preheat your oven to 400°F. - Place the salmon on a baking sheet lined with foil. - Bake for about 15-18 minutes, or until it flakes easily. Another method is broiling. For this: - Set your broiler to high. - Place the salmon on a broiler pan. - Broil for about 6-8 minutes, watching closely to avoid burning. Both methods work well and keep the salmon moist and flavorful. For the full recipe, check out the details above. To store leftover salmon, place it in an airtight container. Make sure to cool it down first. This helps keep it fresh longer. The shelf life in the fridge is about 3 to 4 days. If you want to enjoy your salmon later, consider freezing it. To properly freeze grilled salmon, wrap it tightly in plastic wrap or aluminum foil. You can also use a freezer-safe bag. Remove as much air as possible to prevent freezer burn. For thawing, move the salmon to the fridge and let it thaw overnight. You can also use cold water to speed up the process. For reheating, the best method is to use the oven. Preheat your oven to 350°F. Place the salmon on a baking sheet, cover it with foil, and heat for about 10-15 minutes. This helps it stay moist. Avoid using the microwave, as it can make the salmon dry. Enjoy your flavorful meal with care! I recommend marinating salmon for at least 30 minutes. This helps the fish soak up all the tasty flavors from the marinade. For even better results, let it marinate for up to 2 hours. Make sure to keep it in the fridge while it marinates. This cool temperature helps keep the salmon fresh. Avoid marinating for too long, as it can make the fish mushy. A shorter time works well if you're in a hurry. Salmon is best when cooked to an internal temperature of 145°F. Use a food thermometer to check the thickest part of the fish. When it reaches this temperature, the salmon will be safe to eat. The flesh should look opaque and flake easily with a fork. If you prefer a bit of pink in the center, aim for around 125°F to 130°F. Just remember, cook it carefully to keep it moist and tender. Yes, you can use frozen salmon for this recipe. Just make sure to thaw it properly before cooking. The best way to thaw salmon is to place it in the fridge overnight. If you're short on time, you can also run it under cold water in its packaging. This keeps the fish from getting warm too fast, which can spoil it. After thawing, pat the salmon dry with paper towels before marinating. This helps the marinade stick better and gives you a tasty grilled finish. For the full recipe, check out the ingredients and instructions listed above. Grilling salmon is easy and rewarding. We covered the best ingredients, marinade tips, and grilling techniques. I shared serving ideas, variations, and storage suggestions. Remember, using fresh herbs and proper cooking times can elevate your dish. Keep your grill at the right heat for even cooking. With these steps, you can create delicious grilled salmon every time. Enjoy your cooking journey, and impress friends with your tasty dishes.

- Lemon Herb Grilled Salmon

If you're looking to elevate your dinner routine, try this Lemon Herb Grilled Salmon recipe that's bursting with flavor. It's easy to prepare with fresh ingredients like zesty lemon and aromatic herbs. Perfect for any occasion, this dish not only impresses but also delights your taste buds. Follow my simple step-by-step guide to grill salmon like a pro.
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 tablespoons olive oil

2 lemons (1 juiced and zested, 1 sliced)

3 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh dill, finely chopped

1 tablespoon fresh thyme leaves

Salt and pepper, to taste

Instructions
 

In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, salt, and pepper. This will be your marinade.

    Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Make sure the salmon is well coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

      Preheat your grill to medium-high heat (about 375°F to 400°F).

        Remove the salmon from the marinade and let any excess marinade drip off. Discard the remaining marinade.

          Place the salmon fillets skin-side down on the grill. Grill for about 6-7 minutes, then carefully flip the fillets and grill for another 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.

            In the last minute of grilling, add lemon slices directly onto the grill. Grill until they are charred and caramelized, about 1-2 minutes.

              Remove the salmon and grilled lemon slices from the grill. Allow the salmon to rest for a few minutes before serving.

                Prep Time: 10 min | Total Time: 45 min | Servings: 4

                  - Presentation Tips: Serve the grilled salmon on a platter with grilled lemon slices on top and a sprinkle of fresh herbs for a pop of color. Accompany with a side of steamed asparagus or mixed greens for a complete meal.