why make this recipe
Herb Grilled Salmon is quick, healthy, and full of fresh taste. It uses simple pantry herbs and garlic. You can make it for a weeknight dinner or a small gathering. The grill gives the fish a nice smoky touch.
introduction
This recipe shows how to grill salmon with a simple herb and garlic oil. The flavors are light and bright. The fish cooks fast and stays moist when you watch the time.
how to make Herb Grilled Salmon
- Make the herb oil by mixing olive oil, garlic, and dried herbs.
- Brush the oil over the salmon so it has an even coat.
- Heat the grill to medium-high so the fish cooks quickly and gets a small char.
- Grill the salmon 4–5 minutes per side. Watch for the fish to flake with a fork.
- Serve warm with lemon wedges to add bright flavor.
Ingredients :
- 4 salmon fillets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Lemon wedges, for serving
Directions :
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, minced garlic, oregano, basil, thyme, salt, and pepper.
- Brush the herb mixture over the salmon fillets.
- Place the salmon on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Serve with lemon wedges on the side.
how to serve Herb Grilled Salmon
Serve the salmon hot with lemon wedges. It goes well with simple sides:
- Steamed or roasted vegetables (asparagus, green beans, broccoli).
- A green salad or mixed greens.
- Rice, quinoa, or boiled potatoes for more filling meals.
how to store Herb Grilled Salmon
- Cool the salmon to room temperature, but no more than 2 hours out.
- Place in an airtight container and refrigerate up to 3 days.
- Reheat gently in a low oven (about 275°F / 135°C) until warmed through, or eat cold in salads.
- For longer storage, freeze in a tight container for up to 1 month. Thaw in the fridge before reheating.
tips to make Herb Grilled Salmon
- Pat the fish dry before brushing the herb oil. This helps the rub stick.
- Oil the grill grates or use a fish basket to prevent sticking.
- Use skin-on fillets and cook skin-side down first to protect the meat.
- Do not overcook: check after 4 minutes per side. The fish should flake but stay moist.
- Add fresh herbs if you have them for brighter flavor.
variation (if any)
- Lemon-garlic version: add lemon zest to the herb oil.
- Honey-herb glaze: mix a teaspoon of honey into the oil for a light sweet finish.
- Spicy option: add a pinch of red pepper flakes or a small dash of cayenne.
FAQs
Q: Can I bake this instead of grilling?
A: Yes. Bake at 400°F (200°C) for 10–12 minutes, or until the fish flakes.
Q: How do I know when salmon is done?
A: The flesh should flake with a fork and look opaque. A meat thermometer reads 125–130°F (52–54°C) for medium.
Q: Can I use fresh herbs instead of dried?
A: Yes. Use three times the amount of fresh herbs as dried for best flavor.
Q: Can I make the herb mix ahead?
A: Yes. Mix the oil and herbs and keep in the fridge for 1–2 days. Brush on the salmon just before grilling.
Conclusion
For ideas and similar recipes, see this classic Olive Garden style recipe on Olive Garden Herb Grilled Salmon | Butter Your Biscuit and a lemon-garlic take at Grilled Lemon Garlic Salmon Recipe – Cooking Classy. These links offer extra tips and serving ideas.
Herb Grilled Salmon
Ingredients
Method
- Preheat the grill to medium-high heat.
- In a small bowl, mix olive oil, minced garlic, oregano, basil, thyme, salt, and pepper.
- Brush the herb mixture over the salmon fillets.
- Place the salmon on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Serve hot with lemon wedges on the side.