Grilled Lemon Herb Salmon Recipe

Salmon: A rich, flavorful fish that is the star of this dish.

Olive oil: Adds moisture and helps to infuse the salmon with the herb mixture.

Lemon juice: Provides a fresh, tangy flavor that complements the salmon.

Garlic: Adds a robust, aromatic element to the marinade.

Oregano: A dried herb that adds a slightly bitter, earthy flavor.

Thyme: Another dried herb that contributes a subtle, minty flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When grilling salmon, make sure to preheat the grill to medium-high heat to ensure a nice sear and to prevent sticking. To enhance the flavor, allow the lemon herb mixture to marinate on the fillets for at least 15 minutes before grilling. This allows the garlic, oregano, and thyme to penetrate the fish, resulting in a more flavorful dish. Additionally, always grill the salmon skin-side down first to protect the delicate flesh from direct heat and to achieve a crispy skin.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile, making it a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, adding a fresh zest to the dish.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that complements the herbs and fish.

• dried oregano - Substitute with dried basil: Dried basil has a sweet, aromatic flavor that pairs well with fish and other herbs.

• dried thyme - Substitute with dried rosemary: Dried rosemary has a robust, pine-like flavor that enhances the overall herb profile.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor and can also help in marinating the fish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different, more earthy taste.

• Allow the salmon to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled salmon fillets in an airtight container. If you’re stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the salmon within 3-4 days.
• For longer storage, wrap each salmon fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, thaw the salmon in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the salmon gently in the oven at 275°F (135°C) for about 15 minutes or until warmed through. This helps maintain its moisture and flavor.
• Alternatively, you can reheat the salmon in a skillet over medium-low heat. Add a splash of olive oil or a squeeze of lemon juice to keep it moist.
• Pair your reheated salmon with fresh vegetables or a light salad to enhance its flavors and make a complete meal.

• Oven Method: Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet lined with aluminum foil. Add a splash of olive oil or a squeeze of lemon juice to keep it moist. Cover the salmon with another piece of foil to prevent it from drying out. Heat for about 15 minutes or until the salmon reaches an internal temperature of 125°F (52°C).

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the salmon fillet in the skillet, skin-side down. Cover the skillet with a lid and heat for about 5-7 minutes, flipping halfway through, until the salmon is warmed through.

• Microwave Method: Place the salmon on a microwave-safe plate. Add a splash of lemon juice or a drizzle of olive oil to keep it moist. Cover the plate with a microwave-safe lid or another plate to trap steam. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the salmon on a heatproof plate or in a steamer basket. Cover and steam for about 5-7 minutes, or until the salmon is heated through. This method helps retain moisture and keeps the fish tender.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the salmon fillet in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure it doesn't dry out. This method gives the salmon a slightly crispy exterior while keeping the inside moist.

• Grill: Essential for cooking the salmon fillets to achieve that perfect char and smoky flavor.

• Mixing bowl: Used to whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.

• Whisk: Helps in thoroughly mixing the lemon herb marinade.

• Basting brush: Useful for brushing the salmon fillets with the lemon herb mixture.

• Tongs: Handy for placing the salmon fillets on the grill and flipping them without breaking them apart.

• Fish spatula: Ideal for carefully lifting the salmon fillets off the grill once they are cooked.

• Meat thermometer: Optional but useful for checking if the salmon has reached the desired internal temperature of 145°F.

• Cutting board: Provides a clean surface for prepping the garlic and other ingredients.

• Chef's knife: Essential for mincing the garlic and any other prep work.

• Serving platter: Perfect for presenting the grilled salmon fillets once they are ready to be served.

Prepare the marinade in advance: Mix the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper ahead of time and store it in the fridge.

Use a grill mat: A grill mat can help prevent the salmon from sticking and make cleanup faster.

Preheat the grill properly: Ensure your grill is at the right temperature before placing the salmon fillets to avoid uneven cooking.

Batch cooking: Grill extra salmon fillets and store them for quick meals throughout the week.