Grilled Salmon

This classic grilled salmon recipe delivers a perfect balance of smoky char and bright, herbaceous notes. The fillets are marinated in a zesty blend of lemon juice, olive oil, fresh rosemary, and parsley, allowing the natural flavors of the fish to shine through. The result is a tender, moist interior with a beautifully crisp exterior. It pairs wonderfully with roasted vegetables, a fresh green salad, or crusty bread to soak up the marinade. Ideal for a quick weeknight dinner or an impressive yet effortless summer barbecue, this dish comes together with minimal effort but maximum flavor. The aromatic herbs complement the richness of the salmon, making it a satisfying and healthy main course that the whole family will love.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 104.0

Dietary: Gluten-free

Description

This classic grilled salmon recipe delivers a perfect balance of smoky char and bright, herbaceous notes. The fillets are marinated in a zesty blend of lemon juice, olive oil, fresh rosemary, and parsley, allowing the natural flavors of the fish to shine through. The result is a tender, moist interior with a beautifully crisp exterior. It pairs wonderfully with roasted vegetables, a fresh green salad, or crusty bread to soak up the marinade. Ideal for a quick weeknight dinner or an impressive yet effortless summer barbecue, this dish comes together with minimal effort but maximum flavor. The aromatic herbs complement the richness of the salmon, making it a satisfying and healthy main course that the whole family will love.

Ingredients

2 whole Salmon fillet -- aabout 1
3 tablespoons Fresh parsley -- minced

Directions

1
Preheat grill to medium-high heat and oil the grates to prevent sticking.
2
In a small bowl, whisk together the vegetable oil, lemon juice, minced fresh parsley, dried rosemary, salt, and pepper to create the marinade.
3
Place the salmon fillets in a shallow dish or resealable plastic bag.
4
Reserve 1/4 cup of the marinade for basting later, then pour the remaining mixture over the salmon, ensuring both sides are coated.
5
Cover the dish and refrigerate for 30 minutes to allow the flavors to penetrate the fish.
6
Remove salmon from the refrigerator and let it sit at room temperature for about 10 minutes while the grill finishes heating.
7
Discard the used marinade and gently pat the salmon dry with paper towels to ensure a good sear.
8
Place the salmon skin-side down on the preheated grill grates.
9
Grill for 15 to 20 minutes, basting occasionally with the reserved marinade, until the internal temperature reaches 145&# 194;Â°F and the flesh flakes easily with a fork.
10
Transfer the cooked salmon to a serving platter and garnish with additional fresh parsley or thinly sliced green onions if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 104.0kcal

% Daily Value *
Total Fat 6.5g10%
Saturated Fat 1.6g8%
Cholesterol 27.5mg10%
Sodium 29.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 10.0g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, choose salmon fillets of even thickness to ensure uniform cooking. If the fillets are thick, you may need to increase the grilling time slightly.

Always discard the marinade that has been in contact with raw fish to avoid cross-contamination. Use only the reserved portion for basting.

If you don't have a grill, you can cook the salmon in a cast-iron skillet over medium-high heat on the stovetop. Follow the same cooking times and basting instructions.

Leftover grilled salmon can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it cold in salads or reheated gently.

Feel free to swap rosemary for thyme or dill if you prefer a different herbal profile. Both pair beautifully with salmon.

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Read it online: https://www.chefs-mate.com/recipe/grilled-salmon/