Lemon Herb Grilled Salmon

Ingredients

• 2 salmon fillets (about 180g / 6 oz each), skin on
• 3 tablespoons extra-virgin olive oil
• Zest and juice of 1 large lemon
• 3 garlic cloves, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• ½ teaspoon smoked paprika
• Salt and freshly cracked black pepper
• Lemon slices and fresh dill, to serve

Instructions

1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, dill, parsley, thyme, and smoked paprika.
2. Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
3. Spoon half the marinade over the flesh side of the salmon. Let marinate at room temperature for 10 minutes.
4. Heat a grill pan or outdoor grill to medium-high. Brush with oil to prevent sticking.
5. Place salmon skin-side down on the hot grill. Cook 4–5 minutes without moving — this gives a crisp skin.
6. Flip carefully and cook a further 3–4 minutes until the flesh is opaque and flakes easily with a fork.
7. Transfer to plates and spoon remaining fresh marinade over the top.
8. Serve immediately with lemon slices, fresh dill, and your choice of sides.

Chef's Notes

Don't move the salmon once it hits the grill — letting it sit undisturbed creates a beautiful golden crust.

Salmon is done when it's opaque throughout and the thickest part flakes easily. An internal temperature of 145°F (63°C) is perfect.

Pairs beautifully with roasted asparagus, a simple green salad, or steamed rice.