This Grilled Salmon with Lemon and Herbs is a classic summer stunner—vibrant, fresh, and irresistibly aromatic! Think luscious, flaky salmon kissed by tart lemon, buttery richness, and a confetti of herbs, all coming together right from your grill in just 30 minutes. If you’re searching for a centerpiece that’s jaw-droppingly delicious yet deceptively simple, this is the one to wow your guests (or treat yourself!) any night of the week.
Why You’ll Love This Recipe
- Ridiculously Easy: Just a handful of ingredients, one piece of foil, and almost no cleanup—this is grilled perfection without the fuss.
- Flavor Explosion: Every bite bursts with the rich, buttery salmon, zesty lemon, fresh garlic, and fragrant dill all singing in harmony.
- Crowd-Pleaser: Whether you’re feeding friends or family, Grilled Salmon with Lemon and Herbs is universally loved and looks stunning on the table.
- Healthy & Satisfying: Packed with healthy fats, lean protein, and vibrant, natural flavors—it’s both nourishing and crave-worthy.
Ingredients You’ll Need
Let’s talk about the lineup! Each ingredient here is chosen with care—they make this Grilled Salmon with Lemon and Herbs spectacularly simple, but their flavors are anything but basic. Each one brings something special to the party, from texture and color, to big, bold taste.
- Salmon (2 pounds): Opt for Chinook, Coho, or even Atlantic salmon—choose what’s freshest! The fattiness of the salmon helps it stay juicy and flavorful on the grill.
- Kosher Salt (1 teaspoon): Don’t skimp here; a little salt boosts all the natural goodness of the salmon and balances the tangy lemon.
- Ground Black Pepper (½ teaspoon): Adds a subtle bite and warmth that keeps every mouthful interesting.
- Unsalted Butter, melted (4 Tablespoons): A drizzle of rich, melted butter infuses the salmon with moisture and flavor as it cooks.
- Minced Garlic (2 cloves): Garlic weaves its magic into every crevice, giving the salmon unmistakable depth and aroma.
- Lemon, thinly sliced (1 large): Lemon slices infuse citrusy brightness and make the final dish look absolutely gorgeous.
- Dill, fresh or dried (1 Tablespoon, finely chopped): Dill is the crown jewel of herbal freshness, pairing perfectly with salmon without overpowering.
Variations
One of the joys of Grilled Salmon with Lemon and Herbs is how wonderfully adaptable it is. With just a couple tweaks, you can make this recipe your own—no matter your taste preferences or what’s in your fridge.
- Switch Up the Herbs: Try fresh parsley, basil, or even tarragon instead of dill for a whole new flavor profile.
- Add a Kick of Spice: Sprinkle a pinch of red pepper flakes or Cajun seasoning over the fish before grilling for a little heat.
- Citrus Mix-up: Use lime or orange slices alongside lemon for more complex citrus notes and sweeter tang.
- Dairy-Free Option: Substitute olive oil for the butter if you want to keep things dairy-free and just as delicious.
How to Make Grilled Salmon with Lemon and Herbs
Step 1: Get That Grill Ready
Start by preheating your grill to medium heat. If you’re using charcoal, aim for glowing coals with a nice layer of ash. Gas grill users, a steady medium flame will do the trick—enough to cook the salmon gently, not scorch it. Clean and oil your grates if grilling directly for easy release later on.
Step 2: Prep the Salmon
Lay out a large piece of aluminum foil—big enough to wrap your salmon filet with room to spare. Pat the salmon dry, then season both sides thoughtfully with kosher salt and black pepper. Place the salmon right onto the center of the foil, skin side down if your filet has skin.
Step 3: Add the Magic
Now comes the flavor-building! Gently fold up the sides of the foil to create a little barrier (think a shallow boat, not a tight package). Slowly drizzle the melted butter evenly over the salmon, giving it time to soak in. Sprinkle your minced garlic on top, then shower the filet with chopped dill. Layer the fresh lemon slices right over the herbs and garlic, slightly overlapping them for a beautiful effect.
Step 4: Wrap and Grill
Fold up the edges of the foil just enough to cover the salmon—a very gentle wrap! You want a bit of space for steam to circulate but avoid tightly sealing it. Leave a small opening at the top to let those aromas escape. Carefully transfer the foil-wrapped salmon to your grill, close the lid, and cook for 15–18 minutes. The salmon should be just opaque, flaking beautifully with a fork, and infused with those luxurious, herby, citrusy juices.
Pro Tips for Making Grilled Salmon with Lemon and Herbs
- Salmon Selection Matters: Go for the freshest filet you can find—a little marbling (streaks of fat) means extra juicy results on the grill.
- Foil-Tenting Technique: Don’t seal that foil too tightly! A bit of space helps the salmon steam gently and lets those bright, citrusy aromas infuse every bite.
- Rest Before Serving: Give your salmon a 2–3 minute rest off the grill. This locks in juices and makes for flawless slicing and serving.
- Don’t Overcook: Keep a close eye on the salmon; the sweet spot is just until it flakes easily with a fork and is still rosy in the center.
How to Serve Grilled Salmon with Lemon and Herbs
Garnishes
When it comes to Grilled Salmon with Lemon and Herbs, a little garnish goes a long way! Fresh sprigs of dill, a scatter of extra lemon zest, or a sprinkle of chopped parsley all add vibrancy and color, making every plate look like a restaurant masterpiece. For an extra wow-factor, you can even scatter delicate edible flowers on top for a special occasion.
Side Dishes
This salmon recipe loves the company of bright, fresh sides. Pair it with a chilled cucumber salad, simple steamed asparagus, a mound of herby rice, or classic roasted potatoes. The clean flavors mean the salmon can shine, while all those sides soak up the lemony, buttery juices for a satisfying, complete dinner.
Creative Ways to Present
Try serving Grilled Salmon with Lemon and Herbs family-style on a wooden board, lemon slices left on for a showy effect. You can also plate individual portions atop a bed of mixed greens for a lighter summer meal. For picnics, flake the salmon and toss into pasta salad with a splash of extra lemon and dill for an effortless, portable feast.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover Grilled Salmon with Lemon and Herbs, store the cooled fish in an airtight container in the fridge for up to 3 days. The flavors mellow overnight, making it perfect for next-day salads or sandwiches.
Freezing
Grilled salmon freezes beautifully! Wrap individual portions tightly in plastic wrap and then in foil for good measure, or use airtight containers. Label and freeze for up to 2 months—the perfect quick protein for busy nights or impromptu lunches.
Reheating
For moist, flaky salmon, reheat gently. Place the leftovers in a foil pouch with a splash of lemon juice or a dab of butter, and warm in a 300°F oven for about 8-10 minutes—just until heated through. Or, enjoy cold over salad for a fuss-free, flavor-packed meal.
FAQs
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Do I have to use fresh dill or will dried work for Grilled Salmon with Lemon and Herbs?
Both work wonderfully! Fresh dill packs a punch and offers brighter color, but dried dill still infuses lots of flavor—just use a bit less, as it’s more concentrated. If you have dill in the freezer, that’s a great way to get “fresh” flavor all year.
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Can I make Grilled Salmon with Lemon and Herbs in the oven instead of on the grill?
Absolutely! Simply bake the foil-wrapped salmon at 400°F for about 16–18 minutes, then open the foil for the last 2 minutes to let the edges crisp just a bit. You’ll get delicious results—no grill required.
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How do I prevent the salmon from sticking to the foil?
A quick spritz of cooking oil or a brush of melted butter on the foil before adding the fish will make lifting off a breeze. The melted butter in this recipe also helps keep things nonstick and juicy!
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Can I use this recipe with salmon portions instead of a whole filet?
Yes! Simply reduce the cooking time by a few minutes, as smaller portions cook more quickly. Individual packets are also fun for grilling with friends, letting everyone customize the flavors or add veggies as desired.
Final Thoughts
If you’ve never tried making Grilled Salmon with Lemon and Herbs before, let this be your sign—it’s dreamy, wildly flavorful, and genuinely easy. Gather some friends, fire up the grill, and make some summer magic (any time of year) with a dish that’ll have everyone asking for seconds!
Print
Grilled Salmon with Lemon and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Pescatarian
Description
This Grilled Salmon with Lemon and Herbs recipe is a delightful way to enjoy a flavorful and healthy dish that’s perfect for any occasion. The combination of zesty lemon, aromatic herbs, and perfectly grilled salmon will have your taste buds dancing with joy.
Ingredients
Salmon:
- 2 pounds salmon Chinook, Coho, or Atlantic salmon
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Herb Butter:
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 2 garlic cloves, minced
- 1 large lemon, thinly sliced
- 1 Tablespoon fresh or dried dill, finely chopped
Instructions
- Prep the Grill: Heat your grill to medium heat.
- Season the Salmon: Season both sides of the salmon with salt and pepper.
- Prepare the Foil: Place the salmon on a large sheet of aluminum foil.
- Add Ingredients: Pour melted butter over the salmon, then sprinkle with garlic and dill. Place lemon slices on top.
- Wrap the Salmon: Fold the foil gently around the salmon, leaving a small opening at the top.
- Grill: Grill the salmon at medium heat for 15-18 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0.5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 95mg
