Grilled Salmon with Garlic and Herbs

As someone who’s been cooking salmon for over 20 years, I can confidently say that few dishes rival the simple elegance of perfectly grilled salmon. The natural oils in this magnificent fish create a mouthwatering contrast between the crispy exterior and tender, flaky interior when exposed to the intense heat of a grill. Today, I’m excited to share my favorite recipe for Grilled Salmon with Garlic and Herbs – a dish that transforms an ordinary weeknight into something special, yet is impressive enough for your most discerning dinner guests.

Why You’ll Love This Recipe

Before I dive into the details, let me tell you why this has become my go-to salmon recipe. First, it’s incredibly versatile. Whether you’re a novice cook or a seasoned chef, you’ll appreciate how this recipe can be easily customized to suit your taste preferences. Second, it strikes the perfect balance between simplicity and sophistication. With just a handful of fresh ingredients, you’ll create a restaurant-quality meal that celebrates salmon’s natural flavor without overpowering it.

Over the years, I’ve refined this recipe through countless preparations for family dinners, special occasions, and casual weeknight meals. The combination of fragrant herbs and pungent garlic creates an aromatic marinade that infuses the salmon with subtle yet complex flavors. The quick cooking time makes it perfect for busy evenings, while the impressive presentation makes it worthy of your most special gatherings.

The Perfect Salmon Selection

Before we get to the recipe itself, let’s talk about choosing the right salmon. I’ve learned through trial and error that starting with high-quality fish makes all the difference.

Salmon Varieties to Consider:

• Wild-caught Alaskan salmon (my personal favorite for its robust flavor)
• Sockeye salmon (known for its deep red color and firm texture)
• Coho salmon (milder flavor, great for those new to eating fish)
• Farm-raised Atlantic salmon (more affordable and widely available)

When selecting salmon, I always look for:

• Bright, moist-looking flesh
• Firm texture that springs back when touched
• Fresh, ocean-like smell (never fishy!)
• Uniform color throughout
• Clear, unclouded eyes if buying a whole fish

I prefer wild-caught salmon when it’s in season and my budget allows. The flavor tends to be more complex, and I appreciate knowing it lived in its natural habitat. However, there are some excellent sustainably farmed options available that can be both eco-friendly and delicious.

Essential Equipment

Before diving into the cooking process, gather these key tools:

• A clean, well-oiled grill (gas or charcoal both work beautifully)
• Grill basket or fish spatula (makes flipping so much easier)
• Instant-read thermometer (optional but helpful for perfect doneness)
• Basting brush
• Small bowl for mixing marinade
• Shallow dish for marinating
• Aluminum foil (optional)

The Perfect Grilled Salmon Recipe

Ingredients

For 4 servings:

For the Salmon:

• 4 salmon fillets (about 6 oz each), skin on
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper to taste

For the Herb Garlic Mixture:

• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons extra virgin olive oil

For Serving:

• Lemon wedges
• Fresh herb sprigs for garnish
• Grilled asparagus or seasonal vegetables

Nutritional Information

I believe in making informed food choices, so here’s a breakdown of what you can expect nutritionally from each serving:

Preparation

Step 1: Prepare the Herb Mixture
In a small bowl, I combine the minced garlic, lemon juice, all the chopped herbs, lemon zest, red pepper flakes (if using), and olive oil. This aromatic mixture is the heart and soul of this recipe, infusing the salmon with bright, fresh flavors that complement its natural richness.

Step 2: Prepare the Salmon
I always remove the salmon from the refrigerator about 20 minutes before cooking to bring it closer to room temperature—this helps it cook more evenly. Then, I pat each fillet dry with paper towels. Properly dried salmon will form a much better crust on the grill.

Step 3: Season and Marinate
I season each fillet with salt and pepper on both sides, then brush half of the herb-garlic mixture over the flesh side of the salmon. I reserve the other half for basting during grilling. For maximum flavor, I let the salmon marinate for 15-30 minutes, but never longer than 30 minutes—the acid in the lemon juice can start to “cook” the fish if left too long.

Step 4: Prepare the Grill
Meanwhile, I preheat the grill to medium-high heat (about 375-400°F). I make sure the grates are clean and well-oiled to prevent sticking—this is absolutely crucial for grilling fish successfully.

Step 5: Grill the Salmon
When the grill is hot, I place the salmon fillets skin-side down. This initial contact creates that wonderful crispy skin that many consider the best part! I close the lid and grill for about 4-6 minutes, depending on the thickness of the fillets.

Step 6: Flip and Finish
Using a fish spatula (my favorite tool for this job), I carefully flip the salmon. If it resists, I let it cook a minute longer—the salmon will release naturally when it’s ready to flip. After flipping, I brush the salmon with some of the reserved herb mixture, then continue grilling for another 3-4 minutes until the internal temperature reaches 125°F for medium-rare or 130°F for medium.

Step 7: Rest Before Serving
I always let the salmon rest for about 5 minutes after removing it from the grill. During this time, the residual heat continues cooking the fish slightly, and the juices redistribute throughout the flesh, resulting in perfectly moist salmon.

Expert Tips From My Kitchen to Yours

Over my years of perfecting this recipe, I’ve picked up some valuable tips that make all the difference:

• Don’t rush the preheating process: A properly heated grill prevents sticking and ensures those beautiful grill marks.
• Cook skin-side down first: This protects the delicate flesh and makes flipping easier.
• Watch for white proteins: Small amounts of white protein (albumin) seeping out is normal, but excessive amounts indicate overcooking.
• Use a grill basket: If you’re nervous about the salmon falling apart, a grill basket is a game-changer.
• Try different herbs: While I love the combination in this recipe, feel free to experiment with other herbs like cilantro, tarragon, or basil.
• Cedar planks: For a smoky variation, try grilling the salmon on soaked cedar planks.

Common Grilling Mistakes to Avoid

From my own learning experiences (and occasional mishaps), here are some pitfalls to watch out for:

1. Choosing the wrong salmon: Thin tail pieces cook too quickly and often dry out. Look for center-cut fillets of even thickness.
2. Using too much heat: Salmon does best with medium-high heat, not blazing hot.
3. Moving the fish too soon: Let the salmon cook undisturbed until it naturally releases from the grate.
4. Overcooking: Remember that salmon continues cooking after removal from the grill. I always remove it when it’s just shy of my desired doneness.
5. Marinating too long: The acidity in marinades can “cook” the fish if left too long, creating a mushy exterior.

Delicious Variations to Try

While this classic recipe is my go-to, I love experimenting with different flavor profiles:

Asian-Inspired Salmon

Replace the herbs with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 teaspoon of grated ginger, and 1 teaspoon of sesame oil.

Mediterranean Twist

Add 1 tablespoon of capers, 2 tablespoons of chopped olives, and 1 teaspoon of dried oregano to the herb mixture.

Maple Dijon Glaze

Swap the herb mixture for 3 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of balsamic vinegar.

Serving Suggestions

The versatility of this grilled salmon makes it perfect with countless side dishes. My favorite pairings include:

• Grilled asparagus dressed with lemon and olive oil
• Herbed quinoa salad with cucumber and cherry tomatoes
• Roasted fingerling potatoes with rosemary
• Fresh green salad with vinaigrette and seasonal vegetables
• Creamy polenta with grilled vegetables
• Wild rice pilaf with toasted almonds

For an elegant presentation, I arrange the salmon fillets on a platter, surrounded by grilled lemon halves and fresh herb sprigs. The vibrant colors and enticing aroma never fail to impress my guests before they even take their first bite.

Sustainability Considerations

As someone passionate about both cooking and environmental stewardship, I always consider the sustainability of the seafood I purchase. For salmon, I recommend:

• Looking for Marine Stewardship Council (MSC) certification
• Asking your fishmonger about sustainability practices
• Considering Alaska wild-caught salmon, which is well-managed
• Using the Monterey Bay Aquarium’s Seafood Watch app for up-to-date recommendations

By making informed choices, we can enjoy this delicious fish while ensuring it remains available for future generations.

Storage and Leftover Ideas

If you happen to have leftovers (which rarely happens in my home!), properly stored grilled salmon can be repurposed into delicious meals:

Storage Guidelines:

• Refrigerate in an airtight container within 2 hours of cooking
• Consume within 3 days for best quality
• Never reheat more than once

Creative Leftover Ideas:

1. Salmon Salad: Flake the cold salmon over mixed greens with a light vinaigrette
2. Salmon Cakes: Mix flaked salmon with breadcrumbs, egg, and herbs, then pan-fry until golden
3. Salmon Wrap: Roll flaked salmon with avocado, greens, and a spread of Greek yogurt with dill in a whole wheat wrap
4. Salmon Pasta: Toss chunks of salmon with pasta, peas, and a light cream sauce
5. Salmon Breakfast Hash: Mix with potatoes, bell peppers, and onions, topped with a fried egg

Frequently Asked Questions

Over the years, I’ve been asked many questions about grilling salmon. Here are the most common queries:

How do I know when salmon is done?
The salmon should flake easily with a fork but still maintain some translucency in the center for medium doneness. For more precision, use an instant-read thermometer: 120°F for rare, 125°F for medium-rare, 130°F for medium.

Should I remove the skin before grilling?
I strongly recommend keeping the skin on during grilling. It helps hold the fish together, provides a barrier between the delicate flesh and the hot grill, and crisps up beautifully. You can always remove it after cooking if desired.

What’s the white stuff that comes out of salmon when cooking?
That’s albumin, a protein that coagulates and pushes to the surface during cooking. A small amount is normal, but excessive albumin indicates overcooking. Brining the salmon before cooking can help minimize this.

Can I make this recipe without a grill?
Absolutely! While grilling imparts a wonderful smoky flavor, you can achieve excellent results using a grill pan on the stovetop or by broiling in the oven. For broiling, position the salmon about 6 inches from the heat source.

What’s the best thickness for salmon fillets?
I prefer fillets that are about 1 to 1½ inches at their thickest point. This allows for beautiful caramelization on the outside while maintaining a moist, tender interior.

How far in advance can I prepare the herb mixture?
You can prepare the herb mixture up to 4 hours ahead and refrigerate it. I find this actually allows the flavors to meld beautifully. Just bring it to room temperature before using.

A Personal Note

I still remember the first time I made this recipe – it was for a summer gathering with friends who claimed they “didn’t like fish.” Watching their expressions change from skepticism to delight as they took their first bites remains one of my favorite cooking memories. Since then, this recipe has become requested so often that it’s now simply known as “THE salmon” among my friends and family.

What I love most about this dish is how it celebrates the natural flavor of the salmon while enhancing it with complementary herbs and garlic. The technique is straightforward, yet the results are extraordinary – proving that sometimes the simplest approach yields the most impressive outcome.

I hope this recipe brings you as much joy as it has brought to my table over the years. Whether you’re cooking for yourself, your family, or special guests, there’s something deeply satisfying about transforming such beautiful ingredients into a meal that nourishes both body and soul.

Happy grilling!