Grilled Salmon with Lemon and Herbs is a super simple, easy recipe that packs an amazing amount of flavor.
As a Pacific Northwest girl to the core, I have had a long love affair with salmon.
King (Chinook) Salmon. Sockeye Salmon. Coho Salmon.
Gimme ALLLLL the salmon, and I am a happy, happy Oregon girl.
Many people have told me that they don’t cook a lot of salmon at home because they aren’t sure how to cook it. Yet salmon is one of the easiest fishes to cook with, in my opinion. It’s extremely versatile: it can be paired with a variety of different flavor profiles, and is delicious whether you grill, roast, bake, slow cook, or pan fry it.
Today, I’m sharing one of my favorite ways to cook salmon. This recipe is one that both the home cooks who have never attempted to cook salmon before, and the experienced salmon aficionados can make with ease and enjoy.
Grilled Salmon with Lemon and Herbs
I’m not a fan of scraping fish off of even a well-oiled grill, so I usually grill fish in foil packets.
The foil helps seal in the seasonings, citrus, and herbs throughout the salmon, making it even more flavorful and tender.
HERB SUBSTITUTIONS: I used dill for the recipe, but you can easily use basil.
You can also tarragon or rosemary, but since both are heartier, richer herbs, I suggest using less if you go with those instead of dill, which is more delicate.
Baked Salmon with Lemon and Herbs
If you’ve already put the grill away for the season, you can still enjoy this dish by baking it in your oven.
The ingredients and most of the cooking instructions are the same. The main difference is that you will place the foil-wrapped salmon onto a baking sheet and bake at 400 degrees for about 15-17 minutes.
Wine Pairing Bliss
Depending on how it’s prepared and the flavors you add to it, salmon can be paired with a variety of different wines. I’ve even paired a deliciously decadent salmon pasta with an Oregon Pinot Noir.
For this lighter, brighter Grilled Salmon with Lemon and Herbs dish, try pairing a stainless steel Chardonnay or a Pinot Gris. The Walnut City Pinot Gris is a fresh and lively white wine, with light citrus and peppery notes that bring out the lemon and herbs in the salmon.
- 2 pounds salmon Chinook, Coho, and event Atlantic salmon all work well
- salt & pepper
- 4 Tablespoons butter 1/2 stick, melted
- 2 garlic cloves minced
- 1 thinly sliced large lemon
- 3 Tablespoons finely chopped dill de-stemmed
- Heat grill to medium heat.
- Salt and pepper both sides of the salmon.
- Place salmon onto a large sheet of aluminum foil that is large enough to wrap around the salmon.
- Bring the sides of the foil up to create a barrier so that the next few ingredients won't spill out.
- Slowly pour melted butter evenly over the salmon.
- Sprinkle minced garlic and chopped dill evenly over salmon.
- Place lemon slices over the salmon.
- Fold up foil edges and corners gently around the salmon. You don't want to pack it in tightly - just lightly so that the entire salmon is covered but has a little bit of breathing room between the meat and the foil.
- Grill at medium heat for about 15-18 minutes. The salmon should just be cooked through, so feel free to check on it at about the 13-14 minute mark by carefully pulling back an edge of the foil. Don't stick your face right over it though, because HOT steam will be released! Just peek at it to see if it's just cooked through.