Grilled Salmon with Herbs

Grilled salmon with fresh herbs for a healthy, protein-rich meal. This omega-3 packed dish is light, flavorful, and ready in just 20 minutes.

Course Main Course

Cuisine Mediterranean

4 6- ounce 170g salmon fillets, skin on or off (skin-on recommended for crispiness)
1/4 cup packed mixed fresh herbs finely chopped (parsley, dill, thyme, chives)
2 tbsp 30 ml extra-virgin olive oil
1 tbsp 15 ml fresh lemon juice
2 cloves garlic minced
1/2 tsp 3 g kosher salt, or to taste
1/4 tsp 0.5 g freshly ground black pepper, or to taste
Lemon wedges for serving (optional)

Preheat grill to high (450–500°F / 232–260°C) and clean grates with a grill brush.
In a small bowl, mix herbs, olive oil, lemon juice, garlic, salt, and pepper to make the herb rub.
Pat salmon fillets dry with paper towels.
Brush herb rub evenly over both sides of the salmon.
Place salmon on the grill (skin-side down if skin-on), directly on the grates.
Sear with lid closed for 4–5 minutes without moving, until skin is crispy and sides start to cook.
Flip carefully and cook 3–4 minutes more, until salmon flakes easily; internal temp ~145°F (63°C).
Rest 1–2 minutes (optional), then serve with lemon wedges.

For extra non-stick, oil the grates lightly or brush a bit of oil on the fish just before grilling.
Doneness: remove slightly earlier (125–130°F / 52–54°C) for medium; it will carryover-cook.