Lemon & Herb Marinated Salmon
This marinated salmon is fresh salmon fillets flavored with olive oil, garlic and herbs, then grilled or baked to perfection. You'll want to grill salmon all summer long after you taste this easy marinade!
Ingredients:
4 salmon fillets 4-6 ounces each
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
lemon wedges for serving
Directions:
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
4 salmon fillets 4-6 ounces each
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon minced garlic
lemon wedges for serving
Directions:
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired. Serves 4
Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired. Serves 4
TIPS:
First, make sure you buy skin-on salmon fillets. If you remove the skin before cooking, the fish will surely fall apart. The skin helps hold the flesh in place. Fish skin in a good thing!
Get your grill really hot before you start cooking. If you have a thermometer on your grill make sure it reaches about 500F before you begin. When using charcoal, most of the charcoal should be white before you start grilling. If your gas grill doesn’t have a thermometer, hold your hand a few inches above the grill and if you only last about 1 second, the grill is not enough.
Probably the most important step, clean your grill and generously grease the grates using long tongs and vegetable oil soaked paper towels. You can clean and grease the grates when you first turn on the gas grill, but make sure you grease it again just before adding the fish fillets. If you want to grease the grates three different times during the preheating process, all the better! Vegetable oil is your new best friend when it comes to grilling fish.
Finally, place the flesh side of the fish on the grill first with the skin side facing up. Grill the fish until it’s almost cooked through before turning. It should easily release from the grates once it has a good char. Once turned, you’ll only need a few minutes to finish it off, so don’t over-cook. Dry fish is not as good as juicy fish!
First, make sure you buy skin-on salmon fillets. If you remove the skin before cooking, the fish will surely fall apart. The skin helps hold the flesh in place. Fish skin in a good thing!
Get your grill really hot before you start cooking. If you have a thermometer on your grill make sure it reaches about 500F before you begin. When using charcoal, most of the charcoal should be white before you start grilling. If your gas grill doesn’t have a thermometer, hold your hand a few inches above the grill and if you only last about 1 second, the grill is not enough.
Probably the most important step, clean your grill and generously grease the grates using long tongs and vegetable oil soaked paper towels. You can clean and grease the grates when you first turn on the gas grill, but make sure you grease it again just before adding the fish fillets. If you want to grease the grates three different times during the preheating process, all the better! Vegetable oil is your new best friend when it comes to grilling fish.
Finally, place the flesh side of the fish on the grill first with the skin side facing up. Grill the fish until it’s almost cooked through before turning. It should easily release from the grates once it has a good char. Once turned, you’ll only need a few minutes to finish it off, so don’t over-cook. Dry fish is not as good as juicy fish!
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