Ingredients:
- 4 salmon fillets (6-7 ounces each), skin-on
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons finely minced fresh parsley
- 4 teaspoons finely minced fresh rosemary
- 2 teaspoons finely minced fresh thyme
- 2 teaspoons minced garlic (2 cloves)
- 2 teaspoons fresh lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for brushing the grill grates
Instructions:
- Prepare the marinade: In a small bowl, whisk together the lemon juice, olive oil, parsley, rosemary, thyme, garlic, lemon zest, Dijon mustard, honey, salt, and pepper until well combined.
- Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill: Preheat your grill to medium-high heat (about 400-450°F). Brush the grates with vegetable oil to prevent sticking.
- Grill the salmon: Remove the salmon from the marinade and discard any remaining marinade. Place the salmon fillets on the grill, skin-side down. Cook for 8-10 minutes, or until the skin is crispy and the fish is opaque in the center. You can check for doneness by inserting a fork into the thickest part of the salmon and twisting it gently. It should flake easily.
- Serve: Once cooked, transfer the salmon to a plate and serve immediately. You can garnish it with additional lemon wedges, fresh herbs, or a squeeze of lemon juice.
Tips:
- If you don’t have fresh herbs, you can use 1-2 tablespoons of dried herbs instead.
- You can also add other vegetables to the grill alongside the salmon, such as asparagus, zucchini, or bell peppers.
- If you’re worried about the salmon sticking to the grill, you can line the grates with aluminum foil before preheating. Just be sure to oil the foil lightly before placing the salmon on it.
- Leftover grilled salmon can be stored in the refrigerator for up to 3 days.
