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Servings: 4
Calories: 448kcal
Equipment
- Gas grill or
Ingredients
For the Salmon:
- 17.6 ounces salmon fillets around 4 pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon zest (reserve some for the butter)
Butter Lemon Herbs:
- ½ cup butter
- 1 fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 2 tablespoons fresh herbs parsley, oregano, dill, chopped
Video
[adthrive-in-post-video-player video-id="S0weqdiz" upload-date="2025-10-17T10:15:57+00:00" name="Healthy Grilled Salmon" description="Quick and easy recipe for perfectly charred, juicy salmon every time." player-type="default" override-embed="default"]
Instructions
- Pat salmon fillets dry with a paper towel. Drizzle with olive oil, then season with salt, pepper, and a little lemon zest.17.6 ounces salmon fillets, 1 tablespoon olive oil, 1 lemon zest, Salt and pepper
- Melt the butter in the microwave or in a small saucepan. Stir in lemon juice, zest, olive oil, garlic, and chopped herbs. Mix well and set aside. Reserve half for serving.½ cup butter, 1 fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon olive oil, 2 cloves garlic, 2 tablespoons fresh herbs
- For charcoal grills: Build a two-zone fire by placing hot coals on one side only (indirect heat setup). For gas grills: Preheat all burners to high (aim for 400°F (200°C)), then reduce to medium before adding the salmon.
- Place the salmon skin-side down on the grill. This helps the fillets stay intact and gives a crisp skin. Brush generously with the herb butter.
- Grill uncovered for 4–5 minutes, then close the lid and continue cooking for another 5–10 minutes, depending on the thickness of the fillets and your preferred doneness.
- Drizzle the grilled salmon with the reserved herb butter and garnish with lemon slices or extra chopped herbs. Serve hot.
Notes
- Skin-on is best: It keeps the fillets together and crisps up nicely.
- Oil the grates: If your grill tends to stick, a light brush of oil goes a long way.
- Hands off: Don’t move the salmon around too much—let it sear before flipping or lifting.
- Use a fish spatula: It makes removing the fillets smoother and less messy.
- Dried herbs work too: If you’re out of fresh, use half the amount of dried.
- Add some heat: For a little spice, stir in some crushed red pepper flakes.
- Oven-friendly: No grill? I sometimes bake then broil the salmon instead—just watch it closely so it doesn’t burn.
Storage and Reheating Instructions
- Fridge: Let it cool completely, then store it in an airtight container for up to 3 days.
- Reheat: You can reheat it gently in the microwave or flake it cold over salads, rice bowls, or even into a quick pasta dish. Just avoid overcooking it as it tends to dry out.
Nutrition
Calories: 448kcal | Carbohydrates: 2g | Protein: 25g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 239mg | Potassium: 648mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 930IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg
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