Grilled Lemon Herb Salmon (Print)

Juicy salmon marinated in lemon and herbs, grilled with tender asparagus and cherry tomatoes for a vibrant, healthy meal.

# Ingredients:

→ Fish & Marinade

01 - 4 salmon fillets, 5.3 oz each, skin-on or skinless
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 teaspoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried
09 - 0.5 teaspoon sea salt
10 - 0.25 teaspoon freshly ground black pepper

→ Vegetables

11 - 1 bunch asparagus, approximately 14 oz, woody ends trimmed
12 - 8.8 oz cherry tomatoes, halved
13 - 1 tablespoon extra virgin olive oil
14 - 0.5 teaspoon sea salt
15 - 0.25 teaspoon black pepper

# Directions:

01 - Combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl.
02 - Pat salmon fillets dry and place in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat evenly. Marinate at room temperature for 10 to 15 minutes.
03 - Heat grill or grill pan to medium-high temperature.
04 - While salmon marinates, toss asparagus and cherry tomatoes with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
05 - Place asparagus and cherry tomatoes on grill using a grill basket or foil if needed. Grill for 5 to 7 minutes, turning once, until asparagus is tender and tomatoes are blistered. Transfer to serving plate.
06 - Place salmon fillets on grill, skin-side down if applicable. Grill for 3 to 5 minutes per side depending on thickness, until salmon is opaque and flakes easily with a fork.
07 - Arrange grilled salmon with asparagus and cherry tomatoes on serving plates. Garnish with fresh herbs and lemon wedges if desired.

# Expert Tips:

01 -
  • It tastes like restaurant food: The smoky char from the grill paired with bright lemon makes people think you spent hours in the kitchen.
  • Prep is genuinely easy: Fifteen minutes of actual work before the grill takes over and you can pour a drink.
  • Your kitchen stays calm: Everything happens on one grill, no juggling five pans or stressing about timing.
  • It fits every diet trend: Gluten-free, low-carb, dairy-free, and the kind of food that makes you feel good about eating.
02 -
  • Don't marinate longer than fifteen minutes: I learned this the hard way when I let salmon sit for an hour and ended up with mushy, over-salted fish that felt nothing like what I'd planned.
  • A dry surface is everything: Wet salmon steams instead of grills, so those paper towels aren't extra steps—they're the difference between average and actually good.
  • Grill temperature matters more than timing: Every grill runs different, so watch the fish instead of the clock and trust what you see happening.
03 -
  • If your grill isn't hot enough, your salmon will steam: That's the biggest reason people think they can't grill fish—make sure your grill is actually screaming hot before anything touches the grates.
  • Buy salmon from a fishmonger if you can: They'll tell you when it came in, answer questions about how thick it is, and sell you fish that actually tastes like something worth grilling.
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